Gluten-Free Pumpkin Bundt Cake

Gluten-Free Pumpkin Bundt Cake, perfectly spiced and sweet. Add dark chocolate chips and a cream cheese frosting for the ultimate splurge, or serve plain with a dusting of powdered sugar. It's the perfect dessert to serve in the Fall!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 495kcal

Author Rebecca Taig

Equipment

Two 6-Inch bundt cake pan or one 10-inch pan

Ingredients

Wet Ingredients

1 cup coconut oil, refined
1 cup dark brown sugar
¾ cup sugar
1 15 ounce can pumpkin puree not pumpkin pie filling
4 large eggs, room temperature
1 teaspoon vanilla extract

Dry Ingredients

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

Optional

1¼ cups dark chocolate chips

Instructions

Preheat the oven to 350° F. Grease a 10-inch or two 6-inch bundt cake pans.
In a large mixing bowl whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and chocolate chips. Set it aside.
In a separate bowl combine the pumpkin, sugar, and oil until well blended. Add eggs one at a time. Mix on high speed for 1 minute.
Slowly pour the dry ingredients into the wet ingredients, continuing to mix until well combined.
Pour the batter into the greased bundt cake pan, filling only ⅔ full for the 6-inch pan, or all of the batter for the 10-inch pan.
Bake the 6-inch pan for 35-45 minutes and the 10-inch pan for 55-65 minutes, or until the center is fully cooked.
Remove the pan from the oven and allow the cake to sit in the pan for 10 minutes. After ten minutes, remove the bundt cake from the pan and transfer it to a cooling rack for 2 hours.
After two hours, top the pumpkin bundt cake with your favorite topping.
Cover any leftover cake in a tightly sealed container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition