gluten-free pumpkin bundt cake with pumpkins in the background
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5 from 5 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
  • 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. 

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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