If you love moist pumpkin cakes, you will make this Gluten Free Pumpkin Bundt Cake recipe more than once! One bite of this deliciously pumpkin-spiced cake and you will be hooked! Top with sweet creamy icing, and you have a show-stopping beautiful cake and nobody will know it is gluten free!
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I am so glad it is fall. I love to bake pumpkin recipes and fill the house with delicious smells of fall. You know the smells...cinnamon, ginger, nutmeg, all of them!
Things are a little different this fall because we are not able to entertain like we used to. You will love the fact that you can make this bundt cake and freeze the extras for those times you are craving cake!
Why you should try this gluten free pumpkin bundt cake recipe:
This gluten free bundt cake is full of healthy pumpkin and I include almond flour. Not only does almond flour keep this bundt cake moister but it also helps to balance out some of the sweet parts of this treat!
To make this dairy-free pumpkin bundt cake recipe even healthier, you can substitute coconut sugar for brown sugar. Coconut sugar is lower glycemic so you won't get that sugar buzz. Even better, nobody will be able to taste a difference if you make this cake healthier...it will be delicious either way!
For this pumpkin bundt cake recipe, you can use pureed pumpkin as I did, or use freshly roasted pumpkin. You can read my directions on how to roast a pumpkin and puree the pulp in this Creamy Pumpkin Soup post.
Ingredient notes:
- Gluten free flour blend - I like using King Arthur Measure for Measure or Bob's Red Mill 1 to 1 Gluten Free Blend 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.
- Xanthan Gum - if your gluten free blend doesn't contain Xanthan Gum or Guar Gum, you will need this too.
- Coconut oil - another light oil or butter will also work well.
- Pumpkin puree - do not use pumpkin pie puree because it is already flavored and it will be too much in this recipe.
- Non-dairy milk - you can use regular milk if you prefer.
- Pure vanilla extract - do not use imitation vanilla because the flavor is not as good.
How to make this recipe:
Step 1 
Step 2
Step 1: Add your dry ingredients to a large bowl and whisk to blend.
Step 2: Add your wet ingredients to a medium-sized bowl and mix.
Step 3 
Step 4
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 is going to be very dense. I personally prefer light and fluffy cakes. If you like your cakes the same, don't over-mix!
Step 4: The batter will look a little thick like this. Spray coconut oil or grease the bundt pan then pour into a bundt cake pan and spread it out.
Step 5: Bake at 350 degrees F. If you live at a higher altitude, you will want to use what works best for your oven.
This gluten free pumpkin bundt cake takes about 40-45 minutes to bake, depending on the size of the bundt pan. I always suggest checking it at the 40-minute mark.
To see if your bundt cake is fully baked, insert a toothpick into the middle of the cake section. If any batter comes up on the toothpick, it needs to bake more. If the toothpick comes back clean, the bundt cake is fully baked.
Step 6: To make the creamy glaze, pour 3 tablespoons of milk into 2 cups of powdered sugar. Stir. If you want your glaze thicker, use less milk. Optional, you can add pumpkin spice to the glaze to flavor it!
Step 7: Drizzle the icing over the bundt cake and then top with pecans.
Expert Tips and Recipe FAQ:
The type of bundt pan doesn't really matter. You want to make sure you use one that is non-stick. (Tip: and I like to spray coconut oil on the inside as an extra precaution!)
Yes, you can easily bake this gluten free pumpkin bundt cake batter in a cake pan. This recipe also makes delicious cupcakes :-).
To keep your bundt cake from sticking, be sure to give the bundt pan a good coating of non-stick cooking spray.
This bundt cake will last up to 4 days in an air-tight container. You can also freeze slices of the bundt cake in a freezer-safe bag and they will keep up to 4 months.
More delicious gluten free bundt cake recipes to try:
- Gluten Free Raspberry Vanilla Bundt Cake
- Gluten Free Lemon Bundt Cake with Lemonade Icing
- Gluten Free Apple Bundt Cake
- Gluten Free Gingerbread Bundt Cake
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📖 Recipe
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 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
- 1 teaspoon pure vanilla extract
- 2 cups confection sugar
- 3 tablespoons non-dairy milk
Instructions
- Preheat the oven to 350º F.
- Mix all dry ingredients in a large bowl. (Except the confection sugar.)
- In a medium bowl, add all wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix well.
- Spray coconut oil in a bundt pan and pour cake batter into the pan.
- Bake for 40-45 minutes, depending on how deep your bundt pan is.
- Remove from the oven and cook on a cooling rack. Allow to cool thoroughly.
- 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.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- If you don't want to use coconut oil, you can use another light oil.
- To make this recipe nut-free, omit the almond flour and add an additional ¾ cup gluten free flour blend.
- 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.
Nutrition
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Debbie Parks
This cake was delish! I've made it twice in two weeks. I had just the right amount of pumpkin so just HAD to make it again! 🙂 With the glaze, I almost feel like I'm eating a yummy doughnut. I love cinnamon so added 1 tsp to the glaze along with 1 tsp. vanilla. I cut the powdered sugar to 1 1/2 cups and used 2TBS milk. I will definitely make this again. It's my new fav!
Sandi Gaertner
I am so glad you loved my recipe Debbie. You made my day coming back to let me know 🙂
Ronnie
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! I will definitely be keeping this recipe in my quick-access recipe book.
The only thing I was confused about was the glaze. 3 tbsp of evaporated milk wasn't enough for 2 cups of confectioner's sugar... I just added more evaporated milk until it was the right consistency, but I wasn't sure if I was supposed to get a different result? Nevertheless, the result was absolutely amazing! Thank you for sharing your recipe!
Sandi Gaertner
I am sooo glad you liked this recipe Ronnie. Thank you so much for coming back to let people know 🙂