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    Home » Desserts

    Gluten-Free Pumpkin Bundt Cake {Dairy-Free Option}

    Published: Oct 21, 2018 · by Audrey

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    Gluten-Free Pumpkin Bundt Cake. A perfectly spiced and moist gluten-free pumpkin cake with a maple vanilla glaze. The recipe includes a dairy-free option. 

    gluten-free pumpkin bundt cake with pumpkins in the background

    Gluten-Free Pumpkin Cake

    My husband adores bundt cakes. Seriously, have you seen my recipes for Gluten-Free Kentucky Butter Pound Cake, Gluten-Free Apple Dapple Bundt Cake or Gluten-Free Firecracker Almond Bundt Cake? My kids call me the queen of bundt cakes because I make them so often.

    Gluten-free bundt cakes are super easy to whip up and are always a crowd-pleaser. Now that it’s pumpkin spice everything season, I wanted to share my pumpkin bundt cake recipe with you.

    It’s a super easy gluten-free pumpkin dessert. I promise no one will even know this pumpkin cake is gluten-free.

    How To Make Gluten-Free Bundt Cake In A Few Easy Steps

    gluten-free pumpkin bundt cake recipe steps 1-5

    Preheat your oven to 325° F and make sure you spray bundt pan really well with gluten-free cooking spray.

    I use coconut oil cooking spray, and I spray it on REALLY thick.  I bake my gluten-free bundt cakes in a Nordic Ware Bundt Pan.

    In a large bowl, cream the butter, brown sugar and granulated sugar together with your mixer until it is fluffy and smooth. (photo 1)

    Add the canned pumpkin, pumpkin pie spice, ground cinnamon, pure vanilla extract, baking soda, baking powder, and eggs to your bowl and mix until fully combined.

    Add the gluten-free flour, the cake batter and mix until fully combined.  Then add the buttermilk to the batter and mix until fully combined. The batter will be thick. (photo 2)

    Baking Pro Tips:

    • To make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes. 
    • Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.

    Pour the batter into the greased bundt pan and bake for 70 minutes until a toothpick entered into the center comes out clean. Please watch your cake because every oven is different. (photo 3)

    Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Make the glaze by adding all of the glaze ingredients in a small bowl and mixing it until smooth. (photo 4)

    You can pour or drizzle the glaze over the cooled cake. Enjoy! (photo 5)

    Store your cake in an air-tight container.

    slice of gluten-free bundt cake on a white plate with pumpkins in the background

    Gluten-Free Flour

    I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

    Dairy-Free Baking

    I have also included a dairy-free option for my gluten-free pumpkin cake recipe. My husband, my youngest son, and I are all dairy-free.

    I promise it is just as delicious made with the dairy-free butter and dairy-free milk. So, you too can enjoy a gluten-free and dairy-free pumpkin cake.

    Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

    gluten-free pumpkin bundt cake sliced with pumpkin in the background

    Looking for other gluten-free pumpkin recipes? Check these out!

    • Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
    •  Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}
    • Easy Gluten-Free Pumpkin Pie
    • Gluten-Free Pumpkin Waffles {Dairy-Free Option}

    Let’s Connect! You can FOLLOW ME on Facebook, Instagram, or Pinterest!

    ★Did you make this recipe? Please give it a star rating below!★

    gluten-free pumpkin bundt cake with pumpkins in the background
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    5 from 12 votes

    Gluten-Free Pumpkin Bundt Cake {Dairy-Free Option}

    Gluten-Free Pumpkin Bundt Cake. A perfectly spiced and moist gluten-free pumpkin cake with a maple vanilla glaze. The recipe includes a dairy-free option. 
    Course Dessert
    Cuisine American
    Keyword gluten-free pumpkin bundt cake, gluten-free pumpkin cake
    Prep Time 10 minutes
    Cook Time 1 hour 8 minutes
    Total Time 1 hour 18 minutes
    Servings 16
    Calories 346kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 1 cup unsalted butter ,dairy-free use Smart Balance of Earth Balance butter
    • 1 cup brown sugar ,packed
    • 1 cup granulated sugar
    • 1 15 oz canned pumpkin , not pumpkin pie filling
    • 4 eggs , room temperature
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • 3 cups gluten-free all-purpose flour I like Pillsbury gluten-free
    • 1 teaspoon gluten-free baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon xanthan gum ,leave out if your flour already has it in it.
    • 1 cup buttermilk ,dairy-free use almond, cashew or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.

    Glaze:

    • 1 cup powdered sugar
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon pumpkin pie spice
    • 3 tablespoons pure maple syrup
    • 1 tablespoon milk , dairy-free use almond, cashew, or coconut milk.
    US Customary - Metric

    Instructions

    • Cake:
    • Preheat oven to 325° F.
    • Spray bundt pan with gluten-free cooking spray. 
    • In a large bowl, cream butter and sugar together with your mixer.
    • Add the canned pumpkin, pumpkin pie spice, ground cinnamon, pure vanilla extract, baking soda, baking powder, and eggs to your bowl and mix until fully combined.
    • Add the gluten-free flour the cake batter and mix until fully combined. 
    •  Add the buttermilk to the batter and mix until fully combined. The batter will be thick.
      *Dairy-free use cashew, almond or rice milk. To make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
    • Pour the batter into the greased bundt pan and bake for 70 minutes until a toothpick entered into the center comes out clean. Please watch your cake because every oven is different.
    • Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Make the glaze and drizzle it over the cooled cake. Enjoy!
    • Store cake in an air-tight container.

    Glaze:

    • In a small bowl add all of the glaze ingredients and mix until smooth. You can pour or drizzle the glaze over the cooled cake. 

    Notes

    I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
    To make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes. 
    I have a Nordic Ware Bundt Pan.
    Mama says "Make sure you check all your labels!"

    Nutrition

    Serving: 1slice | Calories: 346kcal | Carbohydrates: 53g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 76mg | Potassium: 93mg | Fiber: 2g | Sugar: 37g | Vitamin A: 450IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1.2mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
    GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!
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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Patti Gamblin says

      November 13, 2021 at 6:03 pm

      I made this today as a test for possible Thanksgiving dessert. I used Swerve and sugar free maple syrup for my diabetic husband as well as planning for a visit from my gluten intolerant granddaughter. Absolutely delicious! Wondering if it would freeze well, maybe without the glaze?

      Reply
    2. Stephenie Snell says

      November 28, 2020 at 12:36 pm

      I used Bob’s Red Mill 1-to-1 Baking Flour and this cake was a hit. I took it to my family thanksgiving and the little bit of leftovers to work and everyone raves about it. When I told them it was GF and DF, no one believed me. Thank you for a great recipe! I have been GFDF for years and I’m have to have finally found a cake with the perfect texture and not dry at all!

      Reply
    3. Geri says

      November 14, 2020 at 7:06 pm

      Thank you so much for this recipe. I made it using Bob’s red Mill one to one gluten free flour and it came out amazing. I will be trying your other recipes soon

      Reply
    4. Eileen says

      October 08, 2020 at 9:28 pm

      This recipe has been a fan favorite for two years now. Momma Knows Gluten Free makes baking easy for our df gf family.

      Reply
    5. Johanna M Nader says

      October 04, 2020 at 2:43 pm

      Just what I was looking for! Came out exactly as pictured; moist and delicious. thank you for a new favorite!

      Reply
    6. Amanda Trent says

      November 29, 2019 at 10:34 am

      I made this for my family Thanksgiving yesterday so I would have a dessert that I could eat too and it was a hit with EVERYONE! Thank you so much!

      Reply
      • Audrey says

        November 29, 2019 at 8:32 pm

        Thank you so much Amanda for the awesome 5-star recipe review! I am so happy that everyone enjoyed the pumpkin cake. You are so welcome, I love sharing what I make for my family and helping others. Thanks again!

        Reply
      • Doreen B. says

        April 25, 2021 at 10:58 pm

        This cake was wonderful!! I used Pilsbury gluten free flour. Took it to a dinner party where one of the hosts is gluten intolerant. We all loved it. Thank you so much!!

        Reply
    7. Tracy Geise says

      October 20, 2019 at 12:30 pm

      Made these yesterday. Instead of a cake, I made bundtlets. I have not tried gluten free baking before so was pleasantly surprised about the taste and texture. If anyone is interested, I used the Nordic Ware mini bundt pan and the recipe made 36 of them, filling each 3/4 full. I baked at 325 degrees for 25 minutes. They came out perfect!

      Reply
      • Audrey says

        October 22, 2019 at 10:02 am

        Thank you so much Tracy for the awesome 5-star recipe review! I am so happy that you enjoyed the pumpkin cake. Thank you for sharing how you used the mini bundt pans, as I know it will help others. I have not tried baking with a mini bundt pan, but I need too. Thanks again!

        Reply
    8. Holly Warren says

      October 20, 2019 at 8:53 am

      I made this AMAZING and DELICIOUS cake for my moms birthday yesterday, it was a crowd pleaser! I made it GF and DF and if nobody had known, they’d never have guessed that! It was one of the most delicious cakes I’ve ever had, let alone made. This recipe was very easy to follow and turned out perfectly. I even ordered myself a fancy Nordic Ware bundt pan to use (magnolia pattern) and it was a beautiful as it was delicious! Now I’m an office Nordic Ware convert and addict, there are so many gorgeous pans to collect, can we say Christmas wish list?! Haha! But seriously, loved this recipe, will make again and again. I plan to try your other recipes as well, no doubt they’re all amazing! Thank you for such a great recipe! PS, made extra glaze and it’s WONDERFUL on your breakfast the next day (waffles, pancakes, toast)!

      Reply
      • Audrey says

        October 22, 2019 at 10:09 am

        Thank you so much Holly for the awesome 5-star recipe review! I am so happy that everyone enjoyed the pumpkin cake and that it was one of the most delicious cakes you’ve ever had. You really made my day! I love Nordic bundt pans, I need to check out the magnolia pattern. I have the gingerbread house pan and I love it for making cakes with it during Christmas. You are so welcome, I love sharing what I make for my family. Thanks again!

        Reply
    9. Jo says

      May 21, 2019 at 12:56 am

      Just wonderful!!!,
      This was given to my friends that are not keen on pumpkin, it was a hit, they even went back for seconds, as advise i watched the cake, so glad i did it didn’t need as long as maybe needed, will make many more times.
      I was a bit naughty and made a butter scotched topping

      Reply
      • Roberts says

        May 21, 2019 at 7:56 am

        Thank you so much Jo for the wonderful recipe review! I am so happy that everyone enjoyed the pumpkin bundt cake and that you are planning on making it again. Butter scotched topping sounds amazing! I am going to try that the next time I make it. Thank you again!

        Reply
      • Liz Glidewell says

        August 18, 2019 at 8:48 pm

        My son can’t have eggs. Do you think the cake will come out as good using egg replacement?

        Reply
        • Audrey says

          August 19, 2019 at 8:29 am

          Hi Liz! I have not tried this recipe without the eggs. I have tried Bob’s Red Mill egg replacer in other recipes of mine successfully. If you decided to try it, will you please let me know how it turns out? I hope you and your son enjoy the cake!

          Reply
    10. Susie says

      November 02, 2018 at 1:21 pm

      I used Pillsbury gluten free flour, as suggested. However, the cake was very dry tasting. Did I cook it too long?

      Reply
      • Audrey says

        November 02, 2018 at 3:25 pm

        Hi Susie! Your pumpkin cake should have been moist. It sounds like you may have baked it too long. I know it can be tricky with bundt cakes to judge how long you should bake it because you don’t want the middle to be mushy. Every oven is different, so maybe your cake needed to bake a little less. I am so sorry that it turned out dry tasting. I promise you I test bake my recipes several times before I publish them on my blog. I even test a dairy-free version too.

        Reply
    11. Jan Withington says

      October 30, 2018 at 9:49 am

      Looks delicious! Just in time for holidays.

      Reply
      • Audrey says

        October 30, 2018 at 6:40 pm

        Thank you so much Jan for the 5-star recipe review! Pumpkin bundt cake is always a crowd pleaser for the holidays.

        Reply
    12. Darla Love says

      October 28, 2018 at 6:44 pm

      Made this cake today as a trial run for Thanksgiving and it was a hit. The perfect combination and the maple syrup drizzle puts it over the top!!

      Reply
      • Audrey says

        October 28, 2018 at 7:08 pm

        Hi Darla. It makes me so happy to hear you enjoyed the pumpkin bundt cake! I hope everyone enjoys the cake at Thanksgiving. Thank you for blessing me by leaving a wonderful recipe review.

        Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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