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 that nobody will know 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 the delicious smells of fall—cinnamon, ginger, nutmeg, all of them! I consider this cake the best kind of comfort food!!
If you love delicious fall flavors, try this Gluten Free Spice Cake recipe! I have tons of delicious gluten free cake recipes on the blog waiting for you to make them!
Why this gluten free pumpkin bundt cake is amazing:
- This bundt cake is full of sweet pumpkin, 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.
- 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 and is available at any grocery store.
Made your recipe as directed for my gluten sensitive daughter’s birthday..your cake was great.”
lisa c., blog comment
Allergen Information:
This homemade pumpkin bundt cake is gluten-free, dairy-free, oat-free, and soy-free. See the Frequently Asked Questions section below for a nut-free option.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 use another light oil, or butter will 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.
Step-By-Step Photos and 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 prefer light and fluffy cakes. If you like your cakes the same, don’t over-mix!
👀 Sandi Says: Do NOT use a standing mixer for this recipe, or your cake will turn out dense.
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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, then top it with pecans. You can also eat this gluten-free pumpkin bundt cake without icing or decorating it with frosting.
You can also bake this Gluten Free Sweet Potato Cake in a bundt pan!
Frequently Asked Questions:
To make this gluten-free pumpkin bundt cake nut-free, omit the almond flour and add 1/2 cup of the additional flour blend.
The type of bundt pan doesn’t matter. You want to make sure you use a non-stick pan. (Tip: I like to use gluten free baking spray on the inside as an extra precaution!)
You can easily bake this gluten-free pumpkin bundt cake batter in a cake pan. This recipe also makes delicious cupcakes :-).
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 fresh for up to 4 months.
If you love this iced bundt cake, you will love 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!
Gluten Free Pumpkin Bundt Cake
Equipment
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
Icing
- 2 cups powdered sugar
- 3 tablespoons non-dairy milk
- 1 teaspoon pure vanilla extract
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Instructions
- 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.
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.
Video
Notes
- I have tested this gluten free bundt cake 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. Other blends should work, but keep an eye on the starch-to-grain ratio. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- If your gluten free flour blend doesn’t contain 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
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.
This post was updated from an older October 2018 post with more detailed instructions
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
Hi Sandi,
It’s Susan, again, and I forgot to ask if I can use solid Crisco to grease the bundt pan? I have SO many questions but I want to make sure this is GF/DF for my friend.
Many thanks.
Susan
Crisco is safe to use to grease the pan.
Many thanks, Sandi, I greatly appreciate all your advice!
Susan
Hi Sandi,
I’m so glad I found your site!! I’m making a GF/DF cake for my friend’s 75th BD and have never made one before. So needless to say, I feel like a fish out of water!! I checked out your other sites regarding baking powder, soda, etc. but would like to know if I can use Crisco pure vegetable oil in place of the coconut oil and also can I bake this in a 6” bundt pan? I really appreciate any help/suggestions you can give me.
Thank you.
Susan
I made this today and it is delicious! Also, very easy.
I am so glad you got a chance to try this recipe. It is really good and I am glad everyone loved it.
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 🙂
Has anyone ever made this without eggs? Substitute flax meal eggs???
Hi, I haven’t tried this without eggs, but with the moisture from the pumpkin, I can see it could work. Please come back and let us know how it turns out.
Could coconut milk replace evaporated canned milk?
Hi Sharon, I am sure it would work to substitute coconut milk. Will you please write back and let us know in case other readers want to try this too?