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

Thank you for sharing this recipe!

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.

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)

Pro Tip:

• 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 Bundt 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 apple bundt 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}
•  Gluten-Free Pumpkin Bread Cookies {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}

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 346 kcal

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
• 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.

US Customary - Metric

Instructions

1. Cake:
2. Preheat oven to 325° F.

3. Spray bundt pan with gluten-free cooking spray. 

4. In a large bowl, cream butter and sugar together with your mixer.

5. 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.

6. Add the gluten-free flour the cake batter and mix until fully combined. 

7.  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.

8. 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.

9. 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!

10. Store cake in an air-tight container.

Glaze:

1. 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. 

Recipe 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 Facts

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

Amount Per Serving (1 slice)

Calories 346 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 7g 35%

Cholesterol 73mg 24%

Sodium 76mg 3%

Potassium 93mg 3%

Total Carbohydrates 53g 18%

Dietary Fiber 2g 8%

Sugars 37g

Protein 4g 8%

Vitamin A 9%

Vitamin C 0.1%

Calcium 7.3%

Iron 6.7%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you for sharing this recipe!