Mary Host Recipes, 8030 Renaissance Pkwy #890, Durham, NC (2026)

10/30/2025

This Pistachio Cake. A delicate, flourless cake with a nutty pistachio flavor and a tender crumb, made with Greek yogurt for a moist, simple dessert.
INGREDIENTS
FOR THE CAKE:
2 cups raw shelled pistachios, finely ground
1 ½ cups plain Greek yogurt
3 large eggs
½ cup granulated sugar or honey
1 tsp almond extract
1 tsp baking powder
¼ tsp salt
FOR THE OPTIONAL GARNISH:
2 tbsp chopped pistachios
Powdered sugar, for dusting
INSTRUCTIONS
Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, sugar, and almond extract until smooth and well combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the ground pistachios, baking powder, and salt.
Combine & Stir: Gently fold the dry ingredients into the wet mixture until just combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool: Let the cake cool completely in the pan on a wire rack before unmolding.
Serve: Dust with powdered sugar and sprinkle with chopped pistachios just before serving, if desired.
NUTRITION INFO (PER SERVING, 10 SERVINGS)
Calories: 260
Protein: 10g
Carbs: 23g
Fiber: 3g
Sugars: 16g
Fat: 15g
Saturated Fat: 2g
TIME TO PREPARE
Prep Time: 15 minutes
Bake Time: 30-35 minutes
Total Time: ~45-50 minutes (plus cooling time)

10/30/2025

This pumpkin date walnut cake (no flour) is a wholesome, warmly spiced, and naturally sweetened seasonal treat. This cake is wonderfully tender, combining creamy pumpkin puree and autumn spices with the sticky sweetness of chopped dates and the satisfying crunch of walnuts. It’s a naturally wholesome and gluten-free indulgence.

Ingredients
For the Cake:

2 cups (200 g) almond flour

2 tsp (6 g) pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)

1 tsp (5 g) baking powder

½ tsp (2.5 g) baking soda

¼ tsp (1.5 g) salt

1 cup (240 g) pumpkin puree (not pie filling)

½ cup (100 g) packed brown sugar or pure maple syrup

3 large eggs

⅓ cup (80 ml) melted coconut oil or vegetable oil

1 tsp (5 ml) vanilla extract

½ cup (75 g) pitted and chopped dates

½ cup (60 g) chopped walnuts

For the Simple Glaze (Optional):

½ cup (60 g) powdered sugar

2 tbsp (30 ml) milk or water

Instructions
Make the Cake

Preheat oven Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square cake pan with almond flour.

Mix wet ingredients In a large bowl, whisk together the pumpkin puree, brown sugar/maple syrup, eggs, oil, and vanilla extract until smooth.

Add dry ingredients & Bake In a separate medium bowl, whisk together the almond flour, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Fold in the chopped dates and walnuts. Pour the batter into the prepared pan. Bake for 35–40 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Cool & Glaze Let the cake cool completely in the pan on a wire rack. For the glaze (if using), whisk the powdered sugar and milk/water until smooth and drizzly. Drizzle over the cooled cake before slicing.

Nutrition (per serving, 9 servings)
Calories: 380

Protein: 9g

Carbs: 41g

Fat: 22g

Fiber: 5g

Time to Prepare
Prep Time: 15 minutes

Bake Time: 35-40 minutes

Cooling & Serving: 20 minutes

Total Time: 1 hour 15 minutes

10/30/2025

This Flourless Vanilla Bean Greek Yogurt Cake is soft, creamy, and naturally sweet—infused with real vanilla for a simple yet elegant dessert or anytime snack! 🍰🌿✨
Naturally gluten-free, wholesome, and protein-packed thanks to Greek yogurt and almond flour.
Ingredients
🥣 ½ cup (120g) plain Greek yogurt
🍯 ¼ cup (60ml) honey or maple syrup
🥚 3 large eggs
🌿 1 tsp vanilla bean paste (or pure vanilla extract)
🌰 1 ½ cups (150g) almond flour
🧂 1 tsp baking powder
🧂 ¼ tsp salt
🧈 Optional: 2 tbsp melted coconut oil or butter for extra richness
Instructions
1️⃣ Preheat Oven: Preheat oven to 350°F (175°C). Line or grease a 7- or 8-inch round cake pan with parchment paper.
2️⃣ Mix Wet Ingredients: In a large bowl, whisk together Greek yogurt, honey, eggs, vanilla bean paste, and optional melted coconut oil until smooth.
3️⃣ Add Dry Ingredients: Stir in almond flour, baking powder, and salt until just combined.
4️⃣ Bake: Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the center is set and a toothpick comes out clean.
5️⃣ Cool & Serve: Let cool for 10 minutes in the pan, then transfer to a wire rack. Enjoy as-is or top with a dollop of Greek yogurt, fresh fruit, or a dusting of powdered sugar.
Nutrition Info (per slice, makes 8):
✅ Calories: ~210
✅ Protein: ~6g
✅ Carbs: ~14g
✅ Fiber: ~2g
✅ Fat: ~14g
✅ Sugar: ~9g
⏰ Prep Time: 10 mins
🔥 Bake Time: 25–30 mins
🍽️ Yields: 8 slices

10/30/2025

This pumpkin coconut Greek yogurt cake (no flour) is a wholesome, warmly spiced, and exceptionally moist treat. This cake is wonderfully tender, combining creamy pumpkin puree, rich coconut flavor, and warm spices, while the Greek yogurt adds richness and protein. It's a satisfying, naturally wholesome, and gluten-free seasonal indulgence.

Ingredients
For the Cake:

2 cups (200 g) almond flour

½ cup (50 g) finely shredded unsweetened coconut

2 tsp (6 g) pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)

1 tsp (5 g) baking powder

½ tsp (2.5 g) baking soda

¼ tsp (1.5 g) salt

1 cup (240 g) pumpkin puree (not pie filling)

¾ cup (150 g) brown sugar or pure maple syrup

3 large eggs

½ cup (120 g) plain Greek yogurt (full-fat preferred)

⅓ cup (80 ml) melted coconut oil

1 tsp (5 ml) vanilla extract

¼ cup (30 g) extra shredded coconut (for topping, optional)

For the Simple Glaze (Optional):

½ cup (60 g) powdered sugar

2 tbsp (30 ml) milk or water

Instructions
Make the Cake

Preheat oven Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square cake pan with almond flour.

Mix wet ingredients In a large bowl, whisk together the pumpkin puree, brown sugar/maple syrup, eggs, Greek yogurt, melted coconut oil, and vanilla extract until smooth.

Add dry ingredients & Bake In a separate medium bowl, whisk together the almond flour, shredded coconut, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan. Sprinkle with the extra shredded coconut (if using). Bake for 30–35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Cool & Glaze Let the cake cool completely in the pan on a wire rack. For the glaze (if using), whisk the powdered sugar and milk/water until smooth and drizzly. Drizzle over the cooled cake before slicing.

Nutrition (per serving, 9 servings)
Calories: 380

Protein: 9g

Carbs: 39g

Fat: 22g

Fiber: 4g

Time to Prepare
Prep Time: 15 minutes

Bake Time: 30-35 minutes

Cooling & Serving: 20 minutes

Total Time: 1 hour 10 minutes

10/29/2025

This is Flourless Pumpkin Ginger Cake. This cake is a perfect blend of cozy autumn flavors, with a moist, tender crumb from the pumpkin and Greek yogurt. The warm spice of ginger adds a delightful kick, while the almond flour keeps it naturally gluten-free. It's a wholesome and satisfying treat for a chilly day. 🎃✨

Ingredients

For the Cake:

1 cup pumpkin purée (not pumpkin pie filling)
1 ½ cups blanched almond flour
1 tsp baking powder
1 ½ tsp ground ginger
½ tsp cinnamon
¼ tsp salt
2 large eggs
½ cup plain Greek yogurt
½ cup maple syrup or honey
1 tsp vanilla extract

Instructions

Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan.
Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, ground ginger, cinnamon, and salt.
Mix Wet Ingredients: In a separate large bowl, whisk together the pumpkin purée, eggs, Greek yogurt, maple syrup, and vanilla extract until smooth.
Combine & Stir: Gently fold the dry ingredients into the wet mixture until just combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool completely in the pan on a wire rack before cutting and serving.

Nutrition Info (Per Serving, 9 servings)

Calories: 220
Protein: 7g
Carbs: 26g
Fiber: 4g
Sugars: 16g
Fat: 12g
Saturated Fat: 1g

Time to Prepare

⏱️ Prep Time: 15 minutes
🔥 Bake Time: 30-35 minutes
✨ Total Time: ~45-50 minutes (plus cooling time)

10/29/2025

This pumpkin nutmeg Greek yogurt cake (no flour) is a wholesome, warmly spiced, and exceptionally moist treat. This cake is wonderfully tender, combining creamy pumpkin puree with the pungent, aromatic warmth of nutmeg, while the Greek yogurt adds richness and protein. It's a satisfying, naturally wholesome, and gluten-free seasonal indulgence.

Ingredients
For the Cake:

2 cups (200 g) almond flour

2 tsp (6 g) ground nutmeg

1 tsp (3 g) ground cinnamon (optional, for balance)

1 tsp (5 g) baking powder

½ tsp (2.5 g) baking soda

¼ tsp (1.5 g) salt

1 cup (240 g) pumpkin puree (not pie filling)

¾ cup (150 g) brown sugar or pure maple syrup

3 large eggs

½ cup (120 g) plain Greek yogurt (full-fat preferred)

⅓ cup (80 ml) melted coconut oil or vegetable oil

1 tsp (5 ml) vanilla extract

½ cup (60 g) chopped pecans or walnuts (optional)

For the Simple Glaze (Optional):

½ cup (60 g) powdered sugar

2 tbsp (30 ml) milk or water

¼ tsp (1 g) freshly grated nutmeg

Instructions
Make the Cake

Preheat oven Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square cake pan with almond flour.

Mix wet ingredients In a large bowl, whisk together the pumpkin puree, brown sugar/maple syrup, eggs, Greek yogurt, oil, and vanilla extract until smooth.

Add dry ingredients & Bake In a separate medium bowl, whisk together the almond flour, spices (nutmeg and cinnamon), baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Fold in the nuts (if using). Pour the batter into the prepared pan. Bake for 30–35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Cool & Glaze Let the cake cool completely in the pan on a wire rack. For the glaze (if using), whisk the powdered sugar, milk/water, and freshly grated nutmeg until smooth and drizzly. Drizzle over the cooled cake before slicing.

Nutrition (per serving, 9 servings)
Calories: 360

Protein: 9g

Carbs: 38g

Fat: 21g

Fiber: 4g

Time to Prepare
Prep Time: 15 minutes

Bake Time: 30-35 minutes

Cooling & Serving: 20 minutes

Total Time: 1 hour 10 minutes

10/29/2025

This pumpkin apple cinnamon cake (no flour) is a wholesome, warmly spiced, and incredibly moist seasonal treat. This cake is delightfully tender, combining creamy pumpkin puree, grated apple, and classic cinnamon and spices. It's a satisfying, naturally wholesome, and gluten-free indulgence.

Ingredients
For the Cake:

2 cups (200 g) almond flour

2 tsp (6 g) ground cinnamon

1 tsp (3 g) ground nutmeg

1 tsp (5 g) baking powder

½ tsp (2.5 g) baking soda

¼ tsp (1.5 g) salt

1 cup (240 g) pumpkin puree (not pie filling)

3 large eggs

¾ cup (150 g) granulated sugar or pure maple syrup

½ cup (120 ml) milk (dairy or non-dairy)

⅓ cup (80 ml) light vegetable oil or melted unsalted butter

1 tsp (5 ml) vanilla extract

1 cup (120 g) peeled and grated apple (about 1 medium apple)

½ cup (60 g) chopped pecans or walnuts (optional)

For the Simple Glaze (Optional):

½ cup (60 g) powdered sugar

2 tbsp (30 ml) milk or water

Instructions
Preheat oven Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square or 9-inch round cake pan with almond flour.

Mix wet ingredients In a large bowl, whisk together the pumpkin puree, sugar/maple syrup, eggs, milk, oil, and vanilla extract until smooth.

Add dry ingredients & Prepare Batter In a separate medium bowl, whisk together the almond flour, spices (cinnamon, nutmeg), baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Fold in the grated apple and the chopped nuts (if using).

Bake Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.

Cool & Glaze Let the cake cool completely in the pan on a wire rack. For the glaze (if using), whisk the powdered sugar and milk/water until smooth and drizzly. Drizzle over the cooled cake before slicing and serving.

Nutrition (per serving, 9 servings)
Calories: 360

Protein: 8g

Carbs: 38g

Fat: 21g

Fiber: 4g

Time to Prepare
Prep Time: 15 minutes

Bake Time: 35-40 minutes

Cooling & Serving: 20 minutes

Total Time: 1 hour 15 minutes

10/29/2025

This pumpkin caramel chia seed cake (no flour) is a decadent, moist, and wholesome seasonal treat. This cake is delightfully tender, combining creamy pumpkin puree and warm spices with rich caramel flavor, all while chia seeds add a boost of fiber and a pleasant, subtle texture. It’s a satisfying, naturally wholesome, and gluten-free indulgence.

Ingredients
For the Cake:

2 cups (200 g) almond flour

2 tbsp (20 g) white or black chia seeds

2 tsp (6 g) pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)

1 tsp (5 g) baking powder

½ tsp (2.5 g) baking soda

¼ tsp (1.5 g) salt

1 cup (240 g) pumpkin puree (not pie filling)

½ cup (120 ml) salted caramel sauce (use a thick, non-dairy, or homemade version)

¼ cup (50 g) granulated sugar or coconut sugar (adjust based on caramel sweetness)

3 large eggs

⅓ cup (80 ml) light vegetable oil or melted unsalted butter

1 tsp (5 ml) vanilla extract

For the Simple Glaze (Optional):

½ cup (60 g) powdered sugar

2 tbsp (30 ml) milk or water

1 tsp (5 ml) caramel sauce

Instructions
Make the Cake

Preheat oven Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square cake pan with almond flour.

Mix wet ingredients In a large bowl, whisk together the pumpkin puree, caramel sauce, sugar/coconut sugar, eggs, oil, and vanilla extract until smooth.

Add dry ingredients & Bake In a separate medium bowl, whisk together the almond flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan. Bake for 35–40 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Cool & Glaze Let the cake cool completely in the pan on a wire rack. For the glaze (if using), whisk the powdered sugar, milk/water, and caramel sauce until smooth and drizzly. Drizzle over the cooled cake before slicing.

Nutrition (per serving, 9 servings)
Calories: 390

Protein: 8g

Carbs: 45g

Fat: 21g

Fiber: 5g

Time to Prepare
Prep Time: 15 minutes

Bake Time: 35-40 minutes

Cooling & Serving: 20 minutes

Total Time: 1 hour 15 minutes

10/29/2025

This pumpkin brown butter almond cake (no flour) is a sophisticated, warmly spiced, and incredibly moist seasonal treat. This cake is delightfully tender, combining creamy pumpkin puree and autumn spices with the complex, caramelized aroma of nutty brown butter. It’s a satisfying, naturally wholesome, and gluten-free indulgence.

Ingredients
For the Cake:

2 cups (200 g) almond flour

2 tsp (6 g) pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)

1 tsp (5 g) baking powder

½ tsp (2.5 g) baking soda

¼ tsp (1.5 g) salt

1 cup (240 g) pumpkin puree (not pie filling)

¾ cup (150 g) granulated sugar or pure maple syrup

3 large eggs

½ cup (115 g) unsalted butter, browned and cooled

1 tsp (5 ml) vanilla extract

½ cup (60 g) chopped pecans or walnuts (optional)

For the Simple Glaze (Optional):

½ cup (60 g) powdered sugar

2 tbsp (30 ml) milk or water

Instructions
Brown the Butter In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom. The butter should smell nutty and caramelized. Pour the butter (including the browned bits) into a heatproof bowl and let it cool slightly (about 10 minutes).

Preheat oven Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square cake pan with almond flour.

Mix wet ingredients In a large bowl, whisk together the pumpkin puree, sugar/maple syrup, eggs, the cooled brown butter, and vanilla extract until smooth.

Add dry ingredients & Bake In a separate medium bowl, whisk together the almond flour, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Fold in the nuts (if using). Pour the batter into the prepared pan. Bake for 30–35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Cool & Glaze Let the cake cool completely in the pan on a wire rack. For the glaze (if using), whisk the powdered sugar and milk/water until smooth and drizzly. Drizzle over the cooled cake before slicing.

Nutrition (per serving, 9 servings)
Calories: 380

Protein: 8g

Carbs: 37g

Fat: 24g

Fiber: 4g

Time to Prepare
Prep Time: 20 minutes (includes browning/cooling butter)

Bake Time: 30-35 minutes

Cooling & Serving: 20 minutes

Total Time: 1 hour 15 minutes

Would you be interested in a brown butter cake with another flavor, like pear or cranberry?

10/29/2025

This pumpkin tahini cake (no flour) is a wholesome, rich, and uniquely nutty seasonal treat. This cake is wonderfully moist, combining creamy pumpkin puree and warm autumn spices with the subtle, earthy depth of tahini (sesame paste). It’s a satisfying, naturally wholesome, and gluten-free indulgence.

Ingredients
For the Cake:

2 cups (200 g) almond flour

2 tsp (6 g) pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)

1 tsp (5 g) baking powder

½ tsp (2.5 g) baking soda

¼ tsp (1.5 g) salt

1 cup (240 g) pumpkin puree (not pie filling)

½ cup (120 ml) tahini, well stirred

¾ cup (150 g) granulated sugar or pure maple syrup

3 large eggs

⅓ cup (80 ml) light vegetable oil or melted coconut oil

1 tsp (5 ml) vanilla extract

1 tbsp (10 g) sesame seeds (for topping, optional)

For the Simple Glaze (Optional):

½ cup (60 g) powdered sugar

2 tbsp (30 ml) milk or water

Instructions
Make the Cake

Preheat oven Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square cake pan with almond flour.

Mix wet ingredients In a large bowl, whisk together the pumpkin puree, tahini, sugar/maple syrup, eggs, oil, and vanilla extract until smooth.

Add dry ingredients & Bake In a separate medium bowl, whisk together the almond flour, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan. Sprinkle with sesame seeds (if using). Bake for 30–35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Cool & Glaze Let the cake cool completely in the pan on a wire rack. For the glaze (if using), whisk the powdered sugar and milk/water until smooth and drizzly. Drizzle over the cooled cake before slicing.

Nutrition (per serving, 9 servings)
Calories: 380

Protein: 9g

Carbs: 36g

Fat: 24g

Fiber: 4g

Time to Prepare
Prep Time: 15 minutes

Bake Time: 30-35 minutes

Cooling & Serving: 20 minutes

Total Time: 1 hour 10 minutes

10/29/2025

This pumpkin vanilla bean cake (no flour) is a wholesome, warmly spiced, and incredibly moist seasonal treat. This cake is delightfully tender, combining creamy pumpkin puree and autumn spices with the delicate, aromatic richness of real vanilla bean. It’s a satisfying, naturally wholesome, and gluten-free indulgence.

Ingredients
For the Cake:

2 cups (200 g) almond flour

2 tsp (6 g) pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)

1 tsp (5 g) baking powder

½ tsp (2.5 g) baking soda

¼ tsp (1.5 g) salt

1 cup (240 g) pumpkin puree (not pie filling)

¾ cup (150 g) granulated sugar or pure maple syrup

3 large eggs

⅓ cup (80 ml) melted coconut oil or vegetable oil

1 tbsp (15 ml) vanilla extract (or 1 tsp extract + seeds scraped from 1 vanilla bean)

½ cup (60 g) chopped pecans or walnuts (optional)

For the Simple Glaze (Optional):

½ cup (60 g) powdered sugar

2 tbsp (30 ml) milk or water

Instructions
Make the Cake

Preheat oven Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square cake pan with almond flour.

Mix wet ingredients In a large bowl, whisk together the pumpkin puree, sugar/maple syrup, eggs, oil, and vanilla extract/vanilla bean seeds until smooth.

Add dry ingredients & Bake In a separate medium bowl, whisk together the almond flour, pumpkin pie spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Fold in the nuts (if using). Pour the batter into the prepared pan. Bake for 30–35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Cool & Glaze Let the cake cool completely in the pan on a wire rack. For the glaze (if using), whisk the powdered sugar and milk/water until smooth and drizzly. Drizzle over the cooled cake before slicing.

Nutrition (per serving, 9 servings)
Calories: 350

Protein: 8g

Carbs: 37g

Fat: 21g

Fiber: 4g

Time to Prepare
Prep Time: 15 minutes

Bake Time: 30-35 minutes

Cooling & Serving: 20 minutes

Total Time: 1 hour 10 minutes

Mary Host Recipes

10/30/2025

10/30/2025

10/30/2025

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10/29/2025

10/29/2025

10/29/2025

10/29/2025

10/29/2025

10/29/2025

10/29/2025

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