If you need an incredible gluten free cake for a fall dessert, this Gluten-Free Pumpkin Bundt Cake recipe is a tried-and-true winner. It uses simple ingredients and is full of pumpkin spice flavor. Top this gluten free bundt cake with sweet, creamy icing, and you have a show-stopping, beautiful cake that nobody will know is gluten free!
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❤️ Sandi’s Recipe Summary
The Quick Bite: This gluten free pumpkin cake is a surprising fall dessert that has become a reader favorite. It has almond flour, which helps to keep the texture soft. It is made with simple ingredients. Top it with a dusting of powdered sugar or with a vanilla glaze. Make this cake in 1.5 hours. Nut-free option.
This is the BEST gluten free bundt cake recipe I’ve ever come across. So moist, fluffy, and there isn’t a gritty texture that usually accompanies GF products. My husband who is not GF even said that he couldn’t tell that it was GF!”
Ronnie., blog comment
I am so glad it is fall because fall-flavored desserts are my favorite things to create. This gluten free pumpkin bundt cake turns out moist and yet light. This cake is not dense like many pumpkin desserts, and we often use it as a dessert when we entertain during the fall. My non-gluten-free guests never know this cake is gluten free. It tastes that good!
This gluten-free, dairy-free bundt cake is full of sweet pumpkin spice, and I included almond flour. Almond flour keeps this bundt cake moist and helps balance out some of the sweet parts of this treat! If you are nut-free, see the FAQ for nut-free instructions.
I tested two flour blends in this recipe, and both worked beautifully. I would recommend letting the batter rest. This gives the rice flour time to soften, making the cake soft without any grit.
If you love delicious fall flavors, try this Gluten Free Spice Cake recipe or these Gluten Free Pumpkin Chocolate Chip Bars! I have tons of delicious gluten free cake recipes on the blog waiting for you to make them!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested King Arthur Measure for Measure and Bob’s Red Mill 1:1 in this pumpkin bundt cake recipe. This doesn’t mean other brands won’t work; it just means I have not tested other brands in this recipe. If you use a different blend, you may need to adjust the moisture by adding more flour or milk to the batter. Read Why Gluten Free Flour Blends Vary to learn more.
- Almond Flour – Almond flour helps keep moisture in as this cake bakes, which improves the texture. If you are nut-free, see the FAQ for a tasty nut-free option.
- Binder – If your gluten free blend doesn’t contain Xanthan Gum or Guar Gum, you will need this too. Binders are what hold your gluten free baked goods together. Read Why Binders Matter in Gluten Free Baking to learn more.
- Baking Powder – I recommend using aluminum-free baking powder to prevent a metallic aftertaste.
- Coconut Oil – I prefer to use coconut oil because it adds flavor, but you can use another light oil.
- Pumpkin Puree – Use canned or homemade pumpkin puree. Do not use pumpkin pie filling because it is already flavored and will be too much in this recipe.
- Non-Dairy Milk – I tested this recipe using almond milk, but you can use any plant-based dairy-free milk or use regular milk if you prefer. (Do not use canned coconut milk. It is too thick.)
How to Make a Gluten Free Pumpkin Bundt Cake (Step-By-Step)
👀 Sandi Says: I have been creating gluten free recipes for over 15 years, and I have almost 100 cake recipes on my blog. I truly believe that using a stand mixer in my cake recipes makes them rise less and turn out denser. I highly recommend using mixing bowls and mixing the cake batter by hand. (This happens because the stand mixer overmixes the starches in the flour blend, and they get tough, which makes the cake denser.)
Step 1: Add your dry ingredients to a large
Step 2: Add your wet ingredients to a medium-sized bowl and mix with a wire whisk.
Step 3: Pour your wet ingredients into the dry ingredients. Mix until the batter is just “barely” mixed. If you over-mix your batter, your bundt cake will be very dense. I prefer light and fluffy cakes. If you like your cakes that way, do not overmix!
Step 4: The batter will look a little thick, like the photo above. Let the batter rest for 15-20 minutes. This is optional, but it lets the rice flour soften and removes any grit.
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Step 5: Spray gluten free baking spray in the bundt pan, then pour it into a bundt cake pan and spread it out.
Step 6: Bake at 350ºF. If you live at a higher altitude, use what works best for your oven.
For best results, this gluten free pumpkin bundt cake takes about 40 to 48 minutes to bake, depending on the size and depth of the bundt pan. I always suggest checking it at the 40-minute mark with a toothpick. If the toothpick comes out clean, it is finished baking. If you see batter or crumbs, bake it longer.
Step 6: To make the creamy glaze, pour three tablespoons of milk into 2 cups of powdered sugar. Stir. For a thicker glaze, use less milk. Optional: Add pumpkin spice to the glaze for extra flavor!
Step 7: Drizzle the icing over the bundt cake, then top it with pecans. You can also eat this gluten-free pumpkin bundt cake without icing or frosting.
You can also bake this Gluten Free Sweet Potato Cake in a bundt pan! You can learn more general Gluten Free Baking Tips or see my Favorite Cake Baking Tools.
Frequently Asked Questions:
To make this gluten-free pumpkin bundt cake nut-free, omit the almond flour and add 3/4 cup of additional gluten free flour blend. You may also enjoy this Gluten Free Pumpkin Coffee Cake, which is also nut-free.
You can easily bake this gluten-free pumpkin bundt cake batter in a cake pan. This recipe also makes delicious cupcakes.
Need some help baking gluten free? I have a Gluten Free Cake Troubleshooting Guide that is loaded with tips and ways to fix mistakes.
If you love this iced bundt cake, try these Gluten Free Iced Pumpkin Cookies!
More Gluten Free Bundt Cake Recipes:
- Gluten Free Raspberry Vanilla Bundt Cake
- Gluten Free Lemon Bundt Cake with Lemonade Icing
- Gluten Free Apple Bundt Cake
- Gluten Free Gingerbread Bundt Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Homemade Gluten Free Pumpkin Bundt Cake
Ingredients
- 2 cups gluten free flour blend *see note
- 1 cup almond flour *see note
- ¾ cup brown sugar or coconut sugar
- ¼ cup melted coconut oil *see note
- 2 large eggs
- 1 ½ cups puree pumpkin
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup non-dairy milk
- 2 cups powdered sugar
- 3 tablespoons non-dairy milk
- 1 teaspoon pure vanilla extract
Equipment
Method
- Preheat the oven to 350º F.
- Mix 2 cups gluten free flour blend, 1 cup almond flour, 3/4 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt in a large mixing bowl. Use a wire whisk to blend them.
- In a medium mixing bowl, add 1/4 cup melted coconut oil, 2 large eggs, 1 1/2 cups puree pumpkin, 1 cup non-dairy milk, and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix well.
- Spray gluten free baking spray in a bundt pan and pour cake batter into the pan. (*Note that PAM baking spray is not gluten free!)
- Bake for 40-45 minutes. The actual baking time will vary, depending on how big and deep your bundt pan is.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- Remove from the oven and cook on a cooling rack. Allow to cool thoroughly before adding the icing.
- In a small bowl, add powdered sugar and evaporated milk. Whisk together to create the glaze. Drizzle the glaze on top. Optional add chopped pecans on top.
Nutrition
Notes
- I have tested this gluten free bundt cake recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1:1 GF blend. Other blends should work, but watch the starch-to-grain ratio. You may need to make moisture adjustments. My rule of thumb is: if your batter or dough is too runny, add more flour; if it is too thick, add more liquid.
- If your gluten free flour blend doesn’t contain a binder like Xanthan Gum or Guar Gum, please add 1 teaspoon.
- You can use another light oil if you don’t want to use coconut oil.
- To make this recipe nut-free, omit the almond flour and add 3/4 cup gluten free flour blend.
- Store any leftover cake in an airtight container. It will keep fresh for up to 4 days. I recommend freezing any cake you don’t finish. Slice the cake and place the slices into a freezer-safe container or zipper bag.
Private Notes
Tried this recipe?
Let us know how it was!
This post was updated from an older October 2018 post with more detailed instructions
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I made this for a Friendsgiving and it turned out wonderful and everyone finished it. Next time I may 1.5 the recipe so it’s taller in my Bundt pan. I will also add more pumpkin spice. I made my own dairy free glaze by mixing powdered sugar, vanilla and whiskey and poured it over the top. Wonderful moist easy recipe I will be remaking.
I am so glad you loved this cake recipe, and that it was a hit for friendsgiving. Thank you so much.
The absolute best ever gluten free cake we have ever had. Pumpkin spice is our go to ingredient and this one is over the top. This cake is moist and full of fall flavors. So easy to make and turns out perfect. No left overs. Making it into cupcakes next.
Thank you so much, Carol. I am so glad your church group loved this cake. I always love to hear when non-gluten free folks can’t tell a cake is gluten free. I
Hi Sandi,
I have a question about making this nut-free: in one part it says “to omit the almond flour and add 1/2 cup of additional flour blend” and in your notes on the bottom it says “to make nut-free, omit almond flour and add an additional 3/4 cup gluten free flour blend. I’m making this but need to verify if I should use 1/2 cup or 3/4 cup of additional flour blend for nut-free.
Thank you for any suggestions; I really appreciate them.
Susan
Hi Susan, Which gluten free flour blend are you using? Each has a little different moisture requirements…Start with 1/2 cup and if the batter is really runny, add the other 1/4 cup. I hope this helps.
Hi Sandi,
Many thanks for your reply! I’m using Bob’s Red Mill GF 1 to 1 baking flour. I’m going to start making it now and wish I would’ve checked my iPad last night but to see if you replied. I will do that with the flour and many thanks again!
I will let you know how it turns out.
Susan