Gluten Free Pumpkin Bundt Cake (Dairy-Free & Moist Fall Dessert)

This Gluten Free Pumpkin Bundt Cake is perfectly moist, warmly spiced, and dairy-free! A cozy fall dessert made with real pumpkin and topped with a maple glaze. Gluten Free Pumpkin Bundt Cake (Dairy-Free!)

Easy Gluten Free Pumpkin Bundt Cake

Nothing says autumn comfort quite like the rich aroma of pumpkin spice filling your kitchen. This Gluten-Free Pumpkin Bundt Cake is soft, fluffy, and bursting with cinnamon, nutmeg, and pure pumpkin flavor — all without gluten or dairy!

Whether you’re baking for a cozy family gathering or a fall potluck, this cake is sure to impress everyone (even those who aren’t gluten-free!). Topped with a sweet maple glaze, it’s the ultimate fall dessert you’ll want to make again and again.

Why You’ll Love This Recipe

• 100% Gluten Free and Dairy-Free
• Soft, moist, and full of warm pumpkin spice flavor
• Perfect for fall parties, Thanksgiving, or cozy weekends
• Freezer-friendly and easy to make ahead
• Made with simple pantry staples — no complicated flours needed

A Note From My Kitchen

I wanted to create a pumpkin dessert that everyone could enjoy — no matter their dietary needs. This Gluten Free Pumpkin Bundt Cake came from years of experimenting with different flours and dairy-free swaps.
The secret? Using real pumpkin purée for natural sweetness and moisture, plus a balanced blend of cinnamon, nutmeg, and ginger to bring out that warm fall flavor we all crave.

Don’t be afraid to personalize it — add chocolate chips, nuts, or a drizzle of maple glaze to make it your own. Every version I’ve baked has become an instant family favorite!

Gluten Free Pumpkin Bundt Cake Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup pure pumpkin purée (not pumpkin pie filling)
• ¾ cup brown sugar
• ½ cup coconut sugar (or white sugar)
• ½ cup neutral oil (like avocado or sunflower oil)
• 3 large eggs
• ¼ cup dairy-free milk (almond, oat, or coconut)
• 2 teaspoons pure vanilla extract

Optional Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon dairy-free milk
• ½ teaspoon vanilla extract

How to Make Gluten Free Pumpkin Bundt Cake (Step-by-Step)

1. Preheat and Prep
   Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with oil or gluten-free spray and lightly dust it with flour.
2. Mix Dry Ingredients
   In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Mix Wet Ingredients
   In another bowl, combine pumpkin purée, sugars, oil, eggs, vanilla, and dairy-free milk. Whisk until smooth.
4. Combine Wet and Dry Mixtures
   Slowly fold the dry ingredients into the wet mixture until fully blended. Do not overmix.
5. Bake
   Pour the batter evenly into your Bundt pan. Bake for 45–50 minutes, or until a toothpick comes out clean.

1. Cool Completely
   Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Add Maple Glaze (Optional)
   Mix glaze ingredients until smooth, then drizzle over the cooled cake.

Storing and Freezing Tips

• Room Temperature:
  Keep your cake covered in an airtight container for up to 2 days to maintain its moist texture.
• Refrigeration:
  Store leftovers in the fridge for up to 5 days. Before serving, let it come to room temperature or warm slightly for the best flavor.
• Freezing:
  This Bundt cake freezes beautifully! Slice it into portions, wrap each slice tightly in plastic wrap, then place in a freezer-safe bag or container.
  It will stay fresh for up to 3 months.
• To Reheat:
  Warm a slice in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 5–7 minutes for that “freshly baked” feel.

Frequently Asked Questions

1. Can I make it vegan?
Yes! Replace eggs with flax eggs and use any dairy-free milk for a fully vegan version.

2. What gluten-free flour works best?
Use a 1:1 gluten-free blend with xanthan gum for the best texture and rise.

3. Can I use fresh pumpkin?
Yes — roast, blend, and drain it well to remove extra moisture.

4. How do I keep it from sticking?
Grease and flour the Bundt pan well, and cool for 10–15 minutes before removing.

5. Can I make it ahead?
Yes, it stays moist for days and tastes even better the next day!

6. What can I use instead of pumpkin?
Try butternut squash or sweet potato purée for a similar taste.

💖 Love This Recipe?

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Instructions

1. Preheat the Oven – Set your oven to 350°F (175°C) and lightly grease a Bundt pan with oil or nonstick spray.
2. Mix the Dry Ingredients – In a large bowl, whisk together gluten-free flour, baking powder, baking soda, pumpkin spice, and salt until evenly combined.
3. Blend Wet Ingredients – In a separate bowl, whisk pumpkin puree, brown sugar, eggs, coconut oil (or vegetable oil), and vanilla extract until smooth.
4. Combine Wet and Dry – Gradually add the wet mixture to the dry ingredients, stirring just until combined. Don’t overmix — it keeps the cake tender.
5. Pour into Pan – Pour the batter evenly into your prepared Bundt pan and smooth the top with a spatula.
6. Bake – Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Completely – Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool fully.
8. Glaze (Optional) – Drizzle with a simple maple glaze made from powdered sugar, maple syrup, and a splash of dairy-free milk.

Notes

• Make sure your flour blend includes xanthan gum. If not, add 1 teaspoon.
• You can substitute eggs with flax eggs for a vegan option (1 tbsp ground flax + 3 tbsp water per egg).
• Add-ins like chopped pecans or chocolate chips make it extra indulgent.
• Store covered at room temperature for 2 days or in the fridge up to 5 days.

Special Note

This gluten-free Bundt cake freezes beautifully! Slice it into portions, wrap individually, and freeze for up to 3 months. Just reheat a slice in the microwave for 30 seconds for a quick fall treat.

Nutrition (Per Serving)

• Calories: ~295 kcal
• Carbs: 38g
• Protein: 4g
• Fat: 14g
• Sugar: 19g
• Fiber: 3g

Nutrition Disclaimer

All nutritional information is estimated and may vary based on ingredients and portion sizes. Always verify the gluten-free certification of your flour and other ingredients, especially if you have celiac disease or severe gluten sensitivity.