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 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
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.
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.
Looking for other gluten-free pumpkin recipes? Check these out!
- Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
- Easy Gluten-Free Pumpkin Pie
- Gluten-Free Pumpkin Waffles {Dairy-Free Option}
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Gluten-Free Pumpkin Bundt Cake {Dairy-Free Option}
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
- 1/2 teaspoon baking soda
- 3/4 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
- 1/4 teaspoon pumpkin pie spice
- 3 tablespoons pure maple syrup
- 1 tablespoon milk , dairy-free use almond, cashew, or coconut milk.
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.
Darla Love says
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!!
Audrey says
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.
Jan Withington says
Looks delicious! Just in time for holidays.
Audrey says
Thank you so much Jan for the 5-star recipe review! Pumpkin bundt cake is always a crowd pleaser for the holidays.
Susie says
I used Pillsbury gluten free flour, as suggested. However, the cake was very dry tasting. Did I cook it too long?
Audrey says
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.
Jo says
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
Roberts says
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!
Liz Glidewell says
My son can’t have eggs. Do you think the cake will come out as good using egg replacement?
Audrey says
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!