This easy gluten-free pumpkin spice bundt cake is made from scratch and finished with a delicious glaze. Moist and flavorful, it beats any box mix. Serve it with a maple glaze, a simple confectioners’ sugar and milk vanilla glaze, or just a light dusting of powdered sugar. It’s perfect for brunch with coffee or as a cozy dessert.
Looking for more pumpkin treats? Try other gluten-free recipes like pumpkin cake with cream cheese frosting, baked pumpkin donuts with chocolate glaze, pumpkin oatmeal cake, or pumpkin spice pancakes. You can also explore a full collection of gluten-free cake recipes and pumpkin recipes for more inspiration.
Ingredients
Brown Rice Flour
Potato Starch
Tapioca Flour
Baking Powder
Xanthan Gum
Baking Soda
Sea Salt
Ground Cinnamon
Ground Ginger
Ground Cloves
Allspice
Ground Nutmeg
Unsalted Butter
Granulated Sugar
Brown Sugar
Molasses
Eggs
Pumpkin Puree
Sour Cream
Vanilla Extract
Instructions
Preheat the oven to 325°F (163°C).
Grease a bundt pan with butter or coconut oil and set aside.
In a mixing bowl, whisk together the brown rice flour, potato starch, tapioca flour, baking powder, xanthan gum, baking soda, sea salt, cinnamon, ginger, cloves, allspice, and nutmeg. Set the dry mix aside.
In the bowl of a stand mixer (or with a hand mixer), cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Add the molasses and eggs, blending until incorporated.
Mix in the pumpkin puree, sour cream, and vanilla extract until just combined. Add the dry ingredients and mix until just combined; avoid overmixing.
Pour the batter evenly into the prepared bundt pan.
Bake at 325°F for about 1 hour and 5 minutes, or until the cake is golden and springs back lightly when touched. A toothpick inserted into the center should come out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate or cooling rack to finish cooling completely.
Finish with a maple glaze, a simple vanilla glaze made from confectioners’ sugar, milk and vanilla, or a light dusting of powdered sugar.
Supplies
Bundt pan, mixing bowls, whisk, stand mixer or hand mixer, spatula, measuring cups and spoons, cooling rack.
Frequently Asked Questions
Yes. A bundt pan gives a distinctive shape and makes glazing easy, but you can bake this batter in regular round cake pans or a 9×13 pan. Grease your pan well with butter or coconut oil to ensure the cake releases cleanly. Baking time may vary slightly depending on pan size—check for doneness with a toothpick.
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I source many specialty ingredients online. Shopping for gluten-free staples can open up more options if local stores are limited.
Gluten Free Pumpkin Spice Bundt Cake
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- Author: Elaine VanVleck
- Total Time: 1 hour 25 minutes
- Yield: 10 slices
- Diet: Gluten Free
Description
This easy gluten-free pumpkin spice bundt cake is made from scratch with a tasty glaze. It’s moist, spiced just right, and simple to prepare—no box mixes required.
Ingredients
Scale
- 2 ½ cups Brown Rice Flour
- ⅔ cup Potato Starch
- ⅓ cup Tapioca Flour
- 3 tsp Baking Powder
- 2 tsp Xanthan Gum
- 1 tsp Baking Soda
- 1 tsp Sea Salt
- 2 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ¼ tsp Allspice
- ¼ tsp Ground Nutmeg
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- ½ cup Brown Sugar
- 1 Tbsp Molasses
- 3 large Eggs
- 1 cup Pumpkin Puree
- ½ cup Sour Cream
- 1 tsp Vanilla Extract
Instructions
Preheat your oven to 325°F (163°C).
Grease a bundt pan with butter or coconut oil. Set aside.
Whisk together the brown rice flour, potato starch, tapioca flour, baking powder, xanthan gum, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg. Set aside.
Cream the butter with granulated and brown sugars. Add molasses and eggs, blending until combined.
Add pumpkin puree, sour cream and vanilla; mix until just combined. Fold in the dry ingredients until incorporated.
Pour the batter evenly into the prepared bundt pan.
Bake for about 1 hour and 5 minutes, until the cake is browned and springs back to the touch.
Cool in the pan for 10 minutes, then invert onto a serving plate or cooling rack to finish cooling.
Top with maple glaze, a vanilla glaze, or powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Gluten Free
Top Tip
Molasses adds depth and enhances the pumpkin spice flavor. If you prefer not to use molasses, omit it—texture won’t change much—but consider increasing the spices slightly to retain that warm, rich flavor.
