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!

A slice of gluten free pumpkin bundt cake on a plate with a fork.

I am so glad it is fall. I love to bake pumpkin recipes and fill the house with the delicious smells of fall. You know the smells…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 Bundt Cake Is Great:

  1. This bundt cake is full of sweet pumpkin, and I include almond flour. Almond flour keeps this bundt cake moist, 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.
  2. 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.
  3. 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!!
  4. 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.

Ingredient Notes:

Photos of the ingredients used in this pumpkin bundt recipe.
These are the ingredients I used. The non-dairy milk isn’t pictured. You can use any brands you have on hand.
  • 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.

Recipe Step By Step Directions:

A photo of the dry ingredients in a bowl.

Step 1: Add your dry ingredients to a large mixing bowl and whisk to blend.

Adding the wet ingredients to a bowl.

Step 2: Add your wet ingredients to a medium-sized bowl and mix with a wire whisk.

Pouring wet ingredients into the dry ingredients.

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!

Do NOT use a standing mixer for this recipe, or your cake will turn out dense.

A bowl of pumpkin bundt cake batter.

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.

Spreading the batter in a bundt pan.

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.

A baked pumpkin bundt cake in the pan.

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.

Icing ingredients in the bowl.

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!

An iced pumpkin bundt cake topped with chopped pecans.

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 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:

Can you make this pumpkin cake nut-free?

To make this gluten-free pumpkin bundt cake nut-free, omit the almond flour and add 1/2 cup of the additional flour blend.

What bundt pans work best for this recipe?

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!)

Can I bake this recipe in a cake pan?

You can easily bake this gluten-free pumpkin bundt cake batter in a cake pan. This recipe also makes delicious cupcakes :-).

How do you prevent the cake from sticking to the bundt pan?

To keep your bundt cake from sticking, give the bundt pan a good coating of non-stick cooking spray.

How long will this cake last?

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:

A slice of gluten free pumpkin bundt cake on a plate with a fork.

Gluten Free Pumpkin Bundt Cake

Sandi Gaertner
Easy gluten free pumpkin bundt cake recipe.
4.85 from 20 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 slices
Calories 245 kcal


  • 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.



  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. If you don’t want to use coconut oil, you can use another light oil.
  4. To make this recipe nut-free, omit the almond flour and add an additional 3/4 cup gluten free flour blend.
  5. 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.


Serving: 1gCalories: 245kcalCarbohydrates: 41gProtein: 5gFat: 9gSaturated Fat: 4gCholesterol: 22mgSodium: 125mgPotassium: 143mgFiber: 3gSugar: 27gVitamin A: 3634IUVitamin C: 1mgCalcium: 86mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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



4.85 from 20 votes (16 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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.

    1. 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.

      1. 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.

  2. 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.

  3. 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.

  4. 5 stars
    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.

  5. 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?

    1. 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.

  6. 5 stars
    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!

  7. 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!

  8. Yum!! I’ve been searching for gluten free recipe for my son, and you’ve shared a perfect recipe. He loves cake, and he will surely enjoy this. Thank you so much!!

    1. 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.

    1. 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?