Gluten-Free Pumpkin Bundt Cake (Dairy-Free Option)

Enjoy the flavors of fall with this delicious gluten-free pumpkin bundt cake. It has a tender crumb, rich pumpkin spice flavor, and is topped with a luscious cream cheese frosting.

Jump to:

• Why You'll Love This Gluten-Free Pumpkin Bundt Cake
• Gluten-Free Pumpkin Bundt Cake Ingredients
• Ingredient Notes
• Gluten-Free Pumpkin Bundt Cake Instructions
• Substitutions & Variations
• Storage
• Tips
• FAQ
• More Pumpkin Recipes You'll Love
• Recipe
• Reviews

Why You'll Love This Gluten-Free Pumpkin Bundt Cake

Celebrate the fall season with a delicious gluten-free pumpkin bundt cake. Like my gluten-free pumpkin bread and gluten-free pumpkin chocolate chip muffins, this cake has a tender moist crumb and a rich pumpkin flavor enhanced with warming spices. Here are more reasons why you will love this gluten-free pumpkin bundt cake recipe:

• The perfect fall dessert that conveniently uses (1) 15-ounce can of pumpkin. No leftover pumpkin!
• This moist cake is generously spiced with the right amount of sweetness.
• Pumpkin bundt cake is versatile. You can serve it plain, frosted, with caramel drizzle, a dusting of powdered sugar, or even add chocolate chips!

Gluten-Free Pumpkin Bundt Cake Ingredients

Ingredient Notes

• Gluten-Free Flour: This recipe uses Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
• Fall Spices: A generous amount of pumpkin pie spice and ground cinnamon give this cake so much flavor.
• Baking Soda & Baking Powder: The combination helps the bundt cake to rise.
• Salt: Enhances the flavors.
• Pumpkin: Look for pure pumpkin puree, not pumpkin pie filling.
• Sour Cream: Adds a slight tang while the acidity helps tenderize the cake's crumb.
• Dark Brown Sugar & Sugar: Adds moisture and sweetness.
• Oil: Melted refined coconut oil keeps the cake moist and has a neutral flavor. Olive oil is not recommended.
• Eggs: Four large eggs at room temperature help lift and bind the ingredients.
• Vanilla Extract: Choose a high-quality pure vanilla extract for the best flavor.
• Cream Cheese Frosting (Optional): A combination of cream cheese, butter, vanilla extract, and salt. This frosting pairs beautifully with a pumpkin bundt cake.

Find the printable recipe card with full instructions and measurements below.

Gluten-Free Pumpkin Bundt Cake Instructions

Make the Pumpkin Cake

Preheat the oven to 350° F. Grab a 12-cup bundt pan and a large baking sheet. Set them aside.

1. Whisk the dry ingredients. In a large bowl, whisk together the gluten-free flour, pumpkin pie spice, cinnamon, baking powder, baking soda, salt, and any mix-ins (if using.)
2. Mix the wet ingredients. In the bowl of a stand mixer with a whisk attachment, on medium speed, beat together the pumpkin, sour cream, melted coconut oil, granulated sugar, dark brown sugar, and vanilla extract until smooth. Add the room-temperature eggs one at a time until combined.
3. Combine the wet and dry ingredients. On low speed add the dry ingredients. Once the dry ingredients are added to the bowl, turn the speed to medium and continue to mix until the flour is fully incorporated.
4. Add the cake batter to the greased bundt pan. Using a rubber spatula, scrape down the sides of the bowl and fold in any remaining flour bits. Generously grease a 12-cup capacity bundt pan with additional melted coconut oil. Pour the batter into the prepared bundt pan and smooth the top. Tap the pan a few times to remove any air bubbles.

Bake and Frost Pumpkin Cake

5. Bake. Place the bundt cake pan on a baking sheet and into the oven to bake for 60-70 minutes. The bundt cake is ready when a toothpick is inserted into the center of the cake and comes out clean with a few moist crumbs. If using a digital thermometer, the internal temperature should be at least 200F.
6. Let the cake cool. Carefully remove the bundt pan from the oven. Allow the bundt cake to cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to finish cooling.
7. Make the frosting. Add the softened butter and cream cheese to a stand mixer with a whisk or paddle attachment. Beat together on high speed until smooth and creamy. Scrape down the sides of the bowl. Add the powdered sugar, vanilla extract, and salt. On low speed, beat the mixture for 30 seconds, then switch to high speed and beat for 1-2 minutes or until light fluffy, and fully combined.
8. Frost the cake. Using a piping bag with a 1M piping tip, decorate the cooled cake as desired.

Substitutions & Variations

• Make it dairy-free: Make this recipe dairy-free by replacing the sour cream with additional melted refined coconut oil, or use dairy-free yogurt.
• Add chocolate chips: Pumpkin and chocolate are a delicious combination. I recommend using 1 cup of the mini chocolate morsels. If using, mix the chocolate chips with the dry ingredients.
• Add nuts. Pecans and walnuts would add great texture and flavor to this cake. Add 1 cup of your favorite nuts to the dry ingredients.
• Additional topping ideas: I love pairing this recipe with cream cheese frosting, but pumpkin bundt cake is delicious all on its own too. Some other ideas include dusting powdered sugar on top, adding a caramel glaze, or drizzling on my white chocolate orange frosting from my cranberry bliss bars recipe.

Storage

• Make Ahead Instructions: You can make the entire cake ahead of time (before topping it with frosting or glaze). Cover the cooled cake and leave it at room temperature for 1 day or refrigerate it for up to 2 days. Bring to room temperature before icing and serving.
• Storage Instructions: The unfrosted pumpkin bundt cake can be stored at room temperature in an airtight container for 2 days. A frosted pumpkin bundt cake can be stored in an airtight container, in the refrigerator, for 3-5 days.
• Freezing Instructions: A cooled baked cake can be frozen for up to 3 months. Make sure the cake is completely cool before store. Wrap the cake in plastic wrap, then place the cake in a freezer-safe bag or container. Allow to thaw overnight in the refrigerator and bring to room temperature before icing and serving.

Tips

Here are some tips for the perfect gluten-free pumpkin bundt cake!

1. Grease the pan well! Generously grease the bundt cake pan with melted refined coconut oil for an easy release.
2. Bake with room temperature ingredients. Using room temperature ingredients can bond and blend more easily, resulting in a homogenous, smooth batter. 
3. Inverting the cake. When ready to invert, place a wire rack on top of the pan, and using both hands, flip the rack and pan simultaneously. Set the rack on your counter, releasing the cake. If you have to, tap the pan a few times to loosen the cake.
4. Make two smaller bundt cakes. You can make one large (12-cup) gluten-free pumpkin bundt cake or two smaller (6-cup) gluten-free bundt cakes depending on the size of your pan. When making the smaller version, only fill the batter ⅔ of the way full in each pan.

FAQ

More Pumpkin Recipes You'll Love

I hope you love this gluten-free pumpkin bundt cake recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

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