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Gluten-Free Pumpkin Bundt Cake

A lovely Gluten-Free Pumpkin Bundt Cake sweetened with coconut sugar and made with a trio of gluten-free flours. It’s topped with a delicious maple syrup and brown butter glaze.

Gluten-free pumpkin bundt cake

Gluten-Free Pumpkin Bundt Cake Recipe

Not to present an argument that you should choose to serve a different Thanksgiving dessert — stay tuned next week for yet another gluten-free pumpkin pie recipe, which I will happily state is my best one yet — but if you were to consider an alternate (or more realistically, an addition to) may I suggest this gluten-free pumpkin bundt cake? It’s inspired by a New York Times recipe (click for the original version if you don’t need to do gluten-free) and is, if I may say so myself, really quite lovely.

This is a beautifully pumpkin-flavored cake, packed with lots of cozy spices like cinnamon and cardamom, and sweetened with the dark richness of coconut sugar. It’s topped with a just sweet enough maple syrup and brown butter glaze which to me feels so special and holidayish.

I used teff flour in this recipe as the main gluten-free flour and balanced it with a mix of tapioca and sweet white rice flour for lightness and binding. The resulting fall-flavored, rather luscious bundt cake is topped with a delicious glaze and scattered with a few pumpkin seeds. I love thinking as well as pumpkin pie for Thanksgiving, and I think this cake would be a worthy contribution to any gathering.

Gluten-free pumpkin bundt cake

What You’ll Need

See the recipe card at the end of this post for the full ingredient amounts and instructions.

  • Teff flour: A hearty whole grain gluten-free flour
  • Sweet white rice flour: Works as a binder in gluten-free cakes
  • Tapioca flour: Brings binding and fluffiness to gluten-free cakes
  • Baking powder and baking soda
  • Ground spices: Cinnamon, cardamom, ginger, allspice
  • Coconut sugar: An unrefined sugar great for baking
  • Unsalted butter
  • Extra-virgin olive oil
  • Eggs: Use large eggs in this recipe
  • Pumpkin puree: Pure pumpkin is best here
  • Sour cream
  • Maple syrup

How to Make Pumpkin Bundt Cake

  • Prepare the pan. Well-butter a 12-cup (or larger) capacity bundt pan.
  • Whisk together the dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and allspice until well combined.
  • Using a mixer, beat together the wet ingredients. In a large bowl using a hand of stand mixer, beat together the brown sugar, butter and olive oil on medium-high speed until light and fluffy. Add the eggs one at a time, mixing in well. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
  • Combine the wet and the dry. Fold in the dry ingredients using a rubber spatula until well combined.
  • Rest the batter. Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Cover the batter loosely with a clean kitchen towel and let rest for 15 minutes.
  • Bake the cake. Then preheat oven to 350°F. Bake the cake until a tester inserted into the center comes out clean and the edges are starting to come away from the sides of the pan, 55 to 65 minutes, checking often.
  • Cool the cake. Remove from oven and place the cake on a wire rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
  • Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty, for a few minutes.
  • Finish the glaze. Transfer butter to a heat-safe bowl, and let it cool slightly. Whisk in the powdered sugar and maple syrup until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more powdered sugar. If it’s too thick, add a few drops of water.
  • Glaze the cake. Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with seeds if desired. Let the glaze set for a few minutes before slicing.

Tips for Success

  • Rest the batter: Let the batter rest for at least 15 minutes before baking. Gluten-free flours benefit from a rest to let them absorb liquids.
  • Use room temperature ingredients: Bring ingredients to room temperature before using.
  • Make it a sweet potato bundt cake: If you want to mix things up, swap an equal amount of cooked, pureed sweet potato for the pumpkin puree!

Substitution Suggestions

  • Flour substitutes: Use oat or sorghum flour in place of the teff flour. Swap arrowroot for the tapioca and almond flour for the sweet white rice flour.
  • Butter substitute: Use an additional 1/2 cup of olive oil in the cake. For the butter in the glaze, use melted coconut oil (do not brown it).
  • Coconut sugar substitute: Use brown sugar in place of the coconut sugar.
  • Sour cream substitute: Use the equivalent amount of Greek yogurt.
  • Make it dairy-free: Substitute your favorite unflavored non-dairy yogurt.

How to Store

The cake will keep, well-covered in the fridge, for 3 days.


Gluten-Free Pumpkin Bundt Cake

Nicole Spiridakis
A worthy candidate for the Thanksgiving dessert table, this Gluten-Free Pumpkin Bundt Cake is topped with a maple glaze that elevates it beyond its humble origins.
4 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

Cake

  • 2 ¼ cups/260 g teff flour
  • ½ cup/60 g sweet white rice flour
  • ½ cup/65 tapioca flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • 2 cups coconut sugar
  • ½ cup unsalted butter at room temperature
  • ½ cup olive oil extra virgin
  • 2 eggs large, at room temperature
  • 1 can pure pumpkin puree
  • ½ cup sour cream

Glaze

  • 1 tbsp melted unsalted butter
  • 1/2 cup powdered sugar or homemade powdered sugar
  • 1 tbsp maple syrup
  • 3 tbsp pumpkin seeds toasted or untoasted

Instructions
 

  •  Well butter a 12-cup (or larger) capacity bundt pan.
  • In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and allspice until well combined.
  • In a large bowl using a hand of stand mixer, beat together the brown sugar, butter and olive oil on medium-high speed until light and fluffy. Add the eggs one at a time, mixing in well. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
  • Fold in the dry ingredients using a rubber spatula until well combined.
  • Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Cover the batter loosely with a clean kitchen towel and let rest for 15 minutes, or longer if you can.
  • Then preheat oven to 350°F. Bake the cake until a tester inserted into the center comes out clean and the edges are starting to come away from the sides of the pan, 55 to 65 minutes, checking often.
  • Remove from oven and place the cake on a wire rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
  • Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty, for a few minutes.
  • Transfer butter to a heat-safe bowl, and let it cool slightly. Whisk in the powdered sugar and maple syrup until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more powdered sugar. If it’s too thick, add a few drops of water.
  • Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with seeds if desired. Let the glaze set for a few minutes before slicing.
  • Store in fridge covered for 3 days.

Notes

Flour substitutes  use oat or sorghum flour in place of the teff flour. Swap arrowroot for the tapioca and almond flour for the sweet white rice flour.
Butter substitute – use an additional 1/2 cup of olive oil in the cake. For the butter in the glaze, use melted coconut oil (do not brown it).
Coconut sugar substitute  use brown sugar in place of the coconut sugar.
Sour cream substitute – use the equivalent amount of Greek yogurt. To make dairy-free, substitute your favorite unflavored non-dairy yogurt.
Homemade coconut powdered sugar recipe.

Nutrition

Serving: 1 sliceCalories: 200kcalCarbohydrates: 71gProtein: 7gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 53mgSodium: 214mgPotassium: 123mgFiber: 4gSugar: 6gVitamin A: 5849IUVitamin C: 2mgCalcium: 150mgIron: 3mg
Did you make this recipe?Let me know in the comments how it went!

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