Moist vegan maple pecan pumpkin yogurt cake made dairy-free and egg-free. Moreover, it’s warmly spiced, soft, and perfect for fall baking.
🛒 Ingredients (8–10 Servings)
Dry Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- 1 cup pumpkin purée
- ¾ cup maple syrup
- ½ cup plant-based yogurt (plain)
- ⅓ cup neutral oil
- 1 tsp vanilla extract
Add-Ins
- ½ cup chopped pecans
- 2 tbsp maple syrup (for topping, optional)
🍰 How to Make Vegan Maple Pecan Pumpkin Yogurt Cake
Step 1: Prep the Pan
First, preheat the oven to 180°C (350°F) and grease a cake pan.
Step 2: Mix Dry Ingredients
Meanwhile, whisk flour, baking powder, baking soda, spices, and salt.
Step 3: Combine Wet Ingredients
Next, whisk pumpkin purée, maple syrup, yogurt, oil, and vanilla until smooth.
Step 4: Make the Batter
After that, gently fold dry ingredients into wet ingredients.
Then, stir in chopped pecans.
Step 5: Bake
Finally, pour batter into the pan, drizzle with maple syrup if desired, and bake for 40–45 minutes.
Then, cool before slicing.
⭐ Tips for Best Results
- Firstly, use thick plant-based yogurt for moisture.
- Moreover, don’t overmix to keep the crumb light.
- Additionally, toast pecans for deeper flavor.
- Finally, check doneness with a toothpick.
🔄 Variations to Try
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Nut-Free: Replace pecans with pumpkin seeds
- Spiced: Add cloves or ginger
- Iced: Drizzle with vegan maple glaze
- Loaf Cake: Bake in a loaf pan for 50–55 minutes
💚 Health Benefits
Pumpkin provides fiber and beta-carotene.
Moreover, pecans add healthy fats and minerals.
Because this cake is dairy-free, it’s easier to digest.
As a result, it’s a nourishing plant-based dessert.
🧒 Kid-Friendly Version
- Reduce spices slightly
- Chop pecans finely or omit
- Add dairy-free chocolate chips
- Serve with coconut whipped cream
🥗 Nutrition Facts (Per Slice – Approx.)
- Calories: 260 kcal
- Carbohydrates: 34 g
- Protein: 4 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 18 g
- Sodium: 160 mg
