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!
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! I consider this cake the best kind of comfort food!!
Things are a little different this fall because we cannot 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!
If you love delicious fall flavors, give this Gluten Free Spice Cake recipe a try! I have tons of delicious gluten free cake recipes on the blog waiting for you to make them!
Why This Bundt Cake Is Great:
- This bundt cake is full of healthy pumpkin, and I include almond flour. Almond flour keeps this bundt cake moister, but it also helps to balance out some of the sweet parts of this treat! If you are nut-free, see the FAQ for nut-free instructions.
- For this pumpkin bundt cake recipe, you can use pureed pumpkin as I did or use freshly roasted pumpkin. In this Creamy Pumpkin Soup post, you can read my directions on how to roast a pumpkin and puree the pulp.
- This cake is moist and full of fall flavors. It is a great recipe to bring to friends or for a family get-together. Nobody can tell this delicious cake is gluten free!!
- This cake is made with simple ingredients available at any grocery store.
Made your recipe as directed for my gluten sensitive daughter’s birthday..your cake was great.Lisa C.
- 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.
- Almond Flour - If you are nut-free, see the FAQ for a nut-free option.
- Xanthan Gum - If your gluten free blend doesn't contain Xanthan Gum or Guar Gum, you will need this too.
- Baking Powder - Use aluminum-free
- Coconut Oil - You can also use another light oil, or butter will also work well.
- Pumpkin Puree - Do not use pumpkin pie filling because it is already flavored and will be too much in this recipe.
- Eggs - Use a size large
- 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.
- Powdered Sugar - Be sure to use gluten free brand of powdered sugar.
Recipe Step By Step Directions:
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 personally prefer light and fluffy cakes. If you like your cakes the same, don't over-mix!
Do NOT use a standing mixer for this recipe, or your cake will turn out dense.
Step 4: The batter will look a little thick like this. Spray coconut oil or grease the bundt pan, then pour it 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.
For best results, this gluten free pumpkin bundt cake takes about 40-45 minutes to bake, depending on the size and depth 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 must be baked more. If the toothpick comes back clean, the bundt cake is fully baked.
Step 6: To make the creamy glaze, pour three 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 it with pecans. You can also eat this gluten free pumpkin bundt cake without the icing or decorate it with frosting.
You can also bake this Gluten Free Sweet Potato Cake in a bundt pan!
Expert Tips and Recipe FAQ:
Yes, to make this gluten free pumpkin bundt cake nut-free, omit the almond flour and add ½ cup of the additional flour blend.
The type of bundt pan doesn't really matter. You want to make sure you use one that is non-stick. (Tip: 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 airtight container. You can also freeze slices of the bundt cake in a freezer-safe bag, which will keep up to 4 months.
If you love this iced bundt cake, you will love these Gluten Free Iced Pumpkin Cookies too! This post was updated from an older October 2018 post with more detailed instructions
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
Gluten Free Pumpkin Bundt Cake
- 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
- 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.
- 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.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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so add 1/4 cup coconut oil to the batter in addition to the coconut oil to spray in the pan?
Hi Monika, The 1/4 c melted coconut oil should go into the cake batter. Enjoy!
I used this recipe to make some mini cakes with a maple glaze/icing and they were delicious. Couldn't even tell it was GF.
Thank you so much for coming back to let me and my readers know how much you enjoyed the recipe. I really appreciate it!
Hello, I would like to make this recipe as muffins, they are easier to pack in lunches. Just wondering at what temperature would I bake the muffins and for how long?
Hi Marisa, to bake this as muffins, bake them at 425º F for 5 minutes, then reduce the heat to 350º F for another 15 minutes. The time will vary depending on the size of your muffins, and how full each section is with muffin batter. If you don't want domed tops, you can bake them at 350º F the whole time.
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!
I am so glad you loved my recipe Debbie. You made my day coming back to let me know 🙂
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!
I am sooo glad you liked this recipe Ronnie. Thank you so much for coming back to let people know 🙂