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.

Prep Time 50

Cook Time 1

Total Time 1 50

Servings people

Calories 440kcal

Author Rebecca Taig

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