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Flourless Maple Pecan Pumpkin Ginger Cake Delight Recipe

Flourless Maple Pecan Pumpkin Ginger Cake Delight Recipe
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★★★★★

5.3 from 26 reviews

A moist and flavorful flourless pumpkin cake sweetened naturally with pure maple syrup and enriched with warming spices and crunchy pecans. This gluten-free, vegan-friendly dessert is perfect for autumn gatherings or anytime you crave a wholesome treat with a hint of ginger and fall spices.

Ingredients

Scale

Wet Ingredients

  • ¾ cup pumpkin purée
  • 2 large eggs
  • ¼ cup pure maple syrup
  • ¼ cup almond butter or tahini

Dry Ingredients

  • ⅓ cup finely ground almond meal or almond flour
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp baking soda
  • Pinch of salt

Add-ins and Toppings

  • ⅓ cup chopped pecans (plus extra for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan or loaf pan to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, pure maple syrup, and almond butter until the mixture is smooth and uniform in texture.
  3. Combine Dry Ingredients: Add the almond meal, ground ginger, cinnamon, nutmeg, baking soda, and a pinch of salt to the wet mixture. Stir until all ingredients are well incorporated.
  4. Add Pecans: Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
  5. Bake: Pour the batter into the prepared pan and spread it evenly. Sprinkle extra chopped pecans on top for added crunch and decoration. Bake in the preheated oven for 25–30 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
  6. Cool and Serve: Allow the cake to cool completely in the pan before slicing to ensure clean cuts and the cake holds together well.

Notes

  • This cake is naturally gluten-free but ensure your almond meal is certified gluten-free if necessary.
  • For a vegan version, substitute eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, chilled for 5 minutes).
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • To enhance the flavor, serve with a dollop of dairy-free whipped cream or a drizzle of extra maple syrup.
  • Chopped pecans can be replaced with walnuts or your favorite nuts.

Nutrition

Keywords: flourless pumpkin cake, maple pecan cake, gluten-free pumpkin dessert, pumpkin ginger cake, almond flour cake, fall dessert, healthy pumpkin cake

Find it online: https://ricoloranz.com/flourless-maple-pecan-pumpkin-ginger-cake-delight-recipe/