Gluten Free Pumpkin Bundt Cake {Dairy-Free!}

Name: Gluten Free Pumpkin Bundt Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups gluten free flour blend (*see note); 1 cup almond flour (*see note); 3/4 cup brown sugar (or coconut sugar); 1/4 cup coconut oil (*see note); 2 large eggs; 1 1/2 cups puree pumpkin; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup non-dairy milk; 1 teaspoon pure vanilla extract; 2 cups confection sugar; 3 tablespoons non-dairy milk

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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!

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

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Why This Bundt Cake Is Great:
Ingredient Notes:
Recipe Step By Step Directions:
Expert Tips and Recipe FAQ:
More Gluten Free Bundt Cake Recipes:
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💬 Comments

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.

Ingredient Notes:

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 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 mixing bowl and whisk to blend.

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 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!

an iced pumpkin bundt cake topped with chopped pecans

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:

Can you make this pumpkin cake nut-free?

Yes, to make this gluten free pumpkin bundt cake nut-free, omit the almond flour and add ½ 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?

Yes, 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, be sure to 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 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