• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Rebecca Taig
  • RECIPES
  • ENTERTAINING
  • ABOUT ME
  • SHOP
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • RECIPES
  • ENTERTAINING
  • ABOUT ME
  • SHOP
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ENTERTAINING
    • ABOUT ME
    • SHOP
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Pies, Tarts, and Cakes

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

    Published: Nov 14, 2024 by Rebecca Taig · This post may contain affiliate links · 8 Comments

    Jump to Recipe Pin Recipe Print Recipe

    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.

    Gluten-Free Pumpkin Bundt Cake with 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 with Cream Cheese Frosting on a white cake stand.

    Gluten-Free Pumpkin Bundt Cake Ingredients

    Gluten-Free Pumpkin Bundt Cake Ingredients. Gluten-free flour, dark brown sugar, sugar, coconut oil, eggs, pumpkin, spices, vanilla extract, sour cream, baking powder, baking soda, salt.

    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

    Gluten-Free Pumpkin Bundt Cake. Whisk dry ingredients, combined wet ingredients, add the wet and dry ingredients, pour in bundt cake pan.

    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

    Gluten-free pumpkin bundt cake instructions for baking and frosting. Bake the pumpkin bundt cake then cool on a wire rack. Frost pumpkin bundt cake.
    1. 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.
    2. 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.
    3. 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.
    4. Frost the cake. Using a piping bag with a 1M piping tip, decorate the cooled cake as desired.
    Gluten-Free Pumpkin Bundt Cake sliced in half and presented on a plate with a fork.

    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.
    Gluten-Free Pumpkin Bundt Cake on a fork with cream cheese frosting.

    FAQ

    Can I use pumpkin pie filling instead of pumpkin puree?

    No, unfortunately, canned pumpkin pie filling and pumpkin puree are not interchangeable. Pumpkin pie filling includes sugar, thickeners, and many other ingredients and therefore will not yield the desired results.

    Does Nothing Bundt Cakes have a gluten-free pumpkin spice version?

    No, Nothing Bundt Cakes does not currently have a gluten-free pumpkin bundt cake flavor.

    Can I make this gluten-free pumpkin spice bundt cake recipe dairy-free? 

    Yes, this recipe can be made dairy-free by replacing the sour cream with additional coconut oil or using dairy-free yogurt.

    How many slices do you get out of a 12-cup bundt cake?

    A 12-cup bundt cake pan yields 12 servings.

    Can I use this recipe to make mini pumpkin bundt cakes?

    Yes, follow the recipe, divide the mixture into the greased bundtlette pan evenly, and bake for 15-20 minutes.

    More Pumpkin Recipes You'll Love

    • pumpkin pie photo
      The Best Gluten-Free Pumpkin Pie Recipe (Dairy-Free Option)
    • Gluten-Free Pumpkin Bread (Dairy-Free)
    • Gluten-Free Pumpkin Chocolate Chip Muffins
      Gluten-Free Pumpkin Chocolate Chip Muffins
    • Gluten-Free Pumpkin Chocolate Chip Cookies

    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.

    Recipe

    Gluten-Free Pumpkin Bundt Cake

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

    Recipe Author : Rebecca Taig
    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.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 50 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 50 minutes mins
    Servings 12 people
    Calories 440 kcal
    Prevent your screen from going dark

    Ingredients
     

    Dry Ingredients

    • 2 ¾ cups (374g) gluten-free flour
    • 1½ tablespoons pumpkin pie spice
    • 1½ teaspoons cinnamon
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt

    Wet Ingredients

    • 1 (15 ounce can) pure pumpkin, not pumpkin pie filling
    • ½ cup (120g) refined coconut oil, melted (plus additional for greasing bundt pan)
    • ½ cup (120g) sour cream, room temperature
    • 1 cup (200g) sugar
    • ¾ cup (160g) dark brown sugar
    • 1 tablespoon vanilla extract
    • 4 large eggs, room temperature

    Cream Cheese Frosting (Optional)

    • 4 ounce (113g) full-fat block cream cheese, softened to room temperature
    • 4 tablespoons unsalted butter, softened to room temperature
    • 1½ cups (180g) powdered sugar, sifted
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon salt

    Instructions
     

    • Bring the ingredients to room temperature. Pull out any refrigerated items 30-40 minutes before baking. Preheat the oven to 350° F. Grab a 12-cup bundt pan and a large baking sheet. Set them aside.
    • 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.
    • 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.
    • Combine the wet and dry ingredients. On low speed add the dry ingredients. Once the dry ingredients are added, turn up the speed to medium and continue to mix until the flour is fully incorporated.
    • 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 the 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. Place the bundt cake pan on top of the baking sheet and into the oven to bake for 60-70 minutes. The bundt cake is ready when a toothpick inserted in the center of the cake comes out clean with a few moist crumbs. If using a digital thermometer, the internal temperature should be at least 200F.
    • 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. The cake needs to be completely cooled before frosting.
    • 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. Beat on low speed for 30 seconds and then switch to high speed and beat for 1-2 minutes or until light fluffy and fully combined.
    • Frost the cake. Using a piping bag with a 1M piping tip, decorate the cooled cake as desired.

    Notes

    Dairy-free: Make this recipe dairy-free by replacing the sour cream with additional melted refined coconut oil, or use dairy-free yogurt.
    Add mini chocolate chips: I recommend using 1 cup of the mini chocolate morsels. If using, mix the chocolate chips with the dry ingredients.
    Grease the pan well! Generously grease the bundt cake pan with melted refined coconut oil for an easy release.
    Inverting the cake: Let the cake cool in the pan for 10-15 minutes. 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.
    Bring all ingredients to room temperature: Using room temperature ingredients can bond and blend more easily, resulting in a homogenous, smooth batter. 

    Nutrition

    Calories: 440kcalCarbohydrates: 67gProtein: 6gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 82mgSodium: 352mgPotassium: 114mgFiber: 3gSugar: 46gVitamin A: 349IUVitamin C: 0.2mgCalcium: 79mgIron: 2mg
    Pin Recipe
    Did You Make This Recipe?Share your recipe photos with me @rebecca.taig
    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

    More Pies, Tarts, and Cakes

    • Gluten Free Molten Lava Cakes
      Gluten-Free Molten Lava Cakes (Chocolate and Flourless)
    • Arborio Rice Pudding
      How To Make Rice Pudding (Arborio Rice Pudding)
    • Gluten-Free Fruit Tart
      Gluten-Free Fruit Tart With Vanilla Pastry Cream
    • Gluten Free Carrot Cake Cupcakes With Cream Cheese Frosting

    Reader Interactions

    Comments

      5 from 7 votes (5 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lori says

      November 23, 2024 at 7:44 pm

      This recipe looks delicious. Is there a substitute for the coconut oil?

      Lori

      Reply
      • Rebecca Taig says

        November 24, 2024 at 3:53 am

        Hi Lori,

        Any neutral tasting oil will work, such as grapeseed oil, avocado oil, or vegetable oil.

        Reply
    2. Jeannette says

      September 09, 2023 at 8:46 pm

      5 stars
      This was my very first cake. I am a beginner gluten free baker. I love pumpkin and it's almost fall so had to try it. Besides my new stand mixer needed a job to do. 😂 The house smelled so good when it was cooking. It turned out perfectly. My husband was wanting a taste but still had another hour to cool off. I sprinkled it lightly with powder sugar as I am not a fan of powder sugar or in heavy doses anyway. My husband liked it despite it being gluten free. You can't tell. It's super moist and the pumpkin spice along with the canned pumpkin is just heaven in your mouth! I can't recommend it enough to give this recipe a try. It's super easy that anyone can make.

      Reply
      • Rebecca Taig says

        September 10, 2023 at 9:55 am

        Hi Jeannette!

        Thank you so much for such this lovely written review, you truly made my day!
        "Give the stand mixer a job" made me laugh out loud.

        Enjoy this festive pumpkin season!

        Reply
    3. Betty says

      June 07, 2023 at 11:55 am

      Can I melt solid coconut oil for this recipe
      TIA

      Reply
      • Rebecca Taig says

        June 08, 2023 at 6:13 am

        Hi Betty!

        Yes, you will melt the coconut oil for this recipe.

        I hope you enjoy this one as much as we do.

        Happy Baking!

        Becca

        Reply
    4. Karen says

      March 25, 2023 at 5:40 am

      5 stars
      I recently made this cake- it came out great(which isn't always the result when I make a cake) and my family loves it. I used cooked butternut squash instead of pumpkin puree. The one mistake I made was mixing the squash in when it was still quite warm which melted most of the chocolate chips. I didn't make any icing- we loved it plain. I will be making this again. Thanks for sharing this recipe!

      Reply
      • Rebecca Taig says

        March 25, 2023 at 8:31 am

        Hi Karen,

        Thank you so much for leaving a review I truly appreciate it.

        The butternut squash sounds delicious!

        Reply

    Primary Sidebar

    Hi, I'm Rebecca! Here you will find, healthy gluten-free recipes, hosting inspiration, and seasonal decor ideas.

    More about me →

    Reader Favorites

    • Mahi Mahi Fish Tacos With Mango Salsa
      Blackened Mahi Mahi Fish Tacos With Mango Salsa (Air Fryer)

    • Lime Crema
      Lime Crema Recipe (For Tacos And More)

    • stuffed jack o lantern peppers
      Stuffed Jack O Lantern Peppers Recipe For Halloween

    • Garlic butter steak bites and potatoes
      Garlic Butter Steak Bites and Potatoes

    Subscribe Here!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy
    • Cookies Policy

    Newsletter

    • Sign Up Here! for emails and updates

    Contact Me

    • Contact

    As a Reward Style affiliate, I earn from qualifying purchases.

    Copyright ©2024 RebeccaTaig.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.