A soft and sumptuous gluten free pumpkin donut cake is bathed in cinnamon-sugar for a fabulous fall treat. Nibble on cake for an October breakfast, or serve it after Thanksgiving dinner along with slices of maple pumpkin pie.
When I think of fall, baskets of freshly picked apples, pumpkin everything, and cool breezes come immediately to mind. This gluten free pumpkin donut cake is sort of a cross between an apple cider donut and a classic gluten free pumpkin bundt cake, taking the best bits from each recipe to create a new and wonderful whole.
The cake itself is a beauty -- baked in a bundt pan and then doused in plenty of melted butter and rubbed with cinnamon sugar for the perfect finishing touch. It has a sturdy yet nicely moist crumb that's spiced with lots of nutmeg and a pinch of cloves for fall-forward flavor. And don't forget the best part - the pumpkin! Mellow and earthy, pumpkin is absolutely one of my favorite seasonal ingredients.
This uniquely autumnal cake is best enjoyed on a crisp blue morning, hands wrapped around a cup of hot coffee, and a fire burning in the woodstove. Definitely cut another slice!
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Why I Love This Gorgeous Cake
Gluten free pumpkin bars and squares of gluten free pumpkin sheet cake are all well and good, but for a dessert that straddles the line between brunch delight and Thanksgiving centerpiece, this cake hits all the high notes. A soft and plushy crumb that's spiked with a trio of warming spices and soaked with melted butter and cinnamon sugar makes this one a recipe to remember.
- Not your ordinary pumpkin cake. I love making my gluten free pumpkin chocolate chip cake recipe during the fall months when I want an on-the-counter snacking cake, but for more special occasions, this pumpkin donut cake has quickly taken first place in my heart. It has all the cozy flavors of a donut folded into a softly spiced cake.
- Versatile. A donut cake is, well, lovely during the morning hours when you might enjoy a traditional donut! But it's equally as welcome as a dessert, topped with ice cream or whipped cream.
- So full of flavor. I love how the pumpkin is balanced by a caramel note from the brown sugar, and of course, the spices play a starring role.
Ingredients Needed
Here's a look at what goes into this special cake, with the full ingredient amounts and instructions included in the recipe card at the end of this post.
- Gluten free flour - My homemade gluten free flour blend was wonderful in this cake. Try any gluten-free 1:1 flour you like if needed.
- Almond flour - Fine-ground almond flour is best here. If you don't have it or don't eat nuts, use an equal amount of gluten-free all-purpose flour.
- Leavening - Baking powder and a bit of baking soda help the cake to rise beautifully.
- Salt - I use fine sea salt, and table salt is fine, too.
- Spices - I used a combination of ground nutmeg (for that donut vibe), ground ginger, and ground cardamom (swap cinnamon if you like).
- Pumpkin puree - Always use pure pumpkin puree; pumpkin pie filling will be too sweet and may contain other additives. You can also easily make homemade pumpkin puree and use it in this cake.
- Buttermilk - I love real buttermilk here because it adds a tenderness to the cake that just can't be replicated. However, in a pinch, you can use a mix of plain yogurt and whole milk.
- Butter - I use unsalted butter in the cake batter and in the topping.
- Brown sugar - Light or dark brown sugar is fine.
- Granulated sugar
- Eggs - Large eggs at room temperature bring structure and lightness to the cake.
- Topping - Granulated sugar, ground cinnamon, and melted, unsalted butter.
Variation Ideas
- Pecans - Swirl in 1 cup of chopped pecans for crunch, or try chopped walnuts.
- Chocolate - Likewise, 1 cup of mini or regular semisweet chocolate chips added to the batter adds interest and texture.
- Glaze versus sugar topping - I think this cake would be amazing with a maple glaze, although the butter-cinnamon-sugar topping is hard to beat. Try the maple glaze outlined in my recipe for gluten free pumpkin scones for a little flavor difference.
Step-by-Step Instructions
Here's an overview in photos of how to make this recipe:
1. Combine dry ingredients: In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices.
2. Cream butter: In a large bowl, cream the butter with the sugars, then add the eggs. Separately, combine the pumpkin puree and buttermilk.
3. Combine: Beat in half of the dry mix, then the pumpkin mixture, and finish with the remaning dry mix.
4. Add to pan: Grease a bundt pan, then pour in the batter.
5. Bake: Place in a 350°F oven and bake for 50-60 minutes. Cool on a rack.
6. Finish: Brush melted butter all over the cake, then sprinkle it with cinnamon sugar.
Baking Tip: Eat it Fresh!
While this cake keeps just fine for several days, I find that it has that special donut taste even more intensely on the day that it's made. If you can, plan to serve it the day you make it (if you can't though, no worries! It's still delicious the next day).
Tips & Other Recipe Notes
- Make sure the ingredients are at room temperature. This is a cake that needs butter that's first been brought to room temperature so that it seamlessly blends with the sugar. If you don't have time to let the butter soften, place it in the microwave for about 10 seconds to soften it up a bit.
- Prep that bundt pan! I don't even want to tell you about my novice bundt-baking failures! Suffice to say, they didn't result in a pretty cake. But it's totally avoidable. My best advice for baking bundt cakes is to use a lot of softened butter to get into every nook and cranny of the pan, and use a liberal hand. You can also dust the pan with gluten-free flour, but I find that when I grease it very well, this does the trick.
- Try pumpkin pie spice. For a slightly different flavor, swap the cinnamon in the topping for pumpkin pie spice.
- Dairy-free. Make this cake dairy-free by using dairy-free butter and dairy-free milk or yogurt for the buttermilk.
- Buttermilk substitute. I prefer real buttermilk here because it brings a tenderness to the cake you don't get from milk. However, if you're out, my first choice for a substitute is an equal mix of plain yogurt and milk. In a real pinch, add 1 tablespoon of vinegar to 1 cup of milk, let it stand for 10 minutes, then measure out what you need in place of the buttermilk.
Serving Ideas
- With coffee - I don't know about you, but donuts + coffee = the best morning snack. So make sure to brew up a fresh pot of coffee when you serve this cake, no matter the time of day (I'll nod to decaf if it's after dinner, though).
- Whipped cream - A nice dollop of whipped cream is an easy and welcome accompaniment to this cake.
- Dessert sauce - I'm always partial to the flavor contrast in salted caramel sauce, and a drizzle of chocolate sauce is lovely, too.
Proper Storage
As noted, I find that the cake is best on the day it's made, but it will keep just fine for several days. You can also make it ahead of the Thanksgiving meal and freeze it for later.
- Counter - Covered with foil or in an airtight container on the counter for up to 2 days.
- Fridge - Transfer the cake to the fridge and keep it for up to 5 days. Let the cake rest at room temperature for a bit before serving for the softest texture.
- Freezer - Wrap the cake in plastic wrap, place it in a freezer-safe bag, and store it in the freezer for up to 2 months. Thaw the cake completely in the fridge before serving.
More GF Pumpkin Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Pumpkin Donut Cake
Ingredients
Cake
- 2 ½ cups gluten free flour (300 grams)
- 1 cup almond flour (120 grams)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom or cinnamon
- 1 cup unsweetened pumpkin puree
- ¾ cup buttermilk at room temperature
- 12 tablespoons unsalted butter at room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 3 large eggs at room temperature
Topping
- ⅔ cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter melted
Instructions
- Position an oven rack in the middle of the oven and preheat the oven to 350℉. Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the 2 ½ cups gluten free flour, 1 cup almond flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon fine sea salt, ¾ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ½ teaspoon ground cardamom.
- In a small bowl, mix together the 1 cup unsweetened pumpkin puree and ¾ cup buttermilk.
- In a large bowl (or the bowl of a stand mixer), use an electric mixer to cream the 12 tablespoons unsalted butter on medium speed, about 1 minute. Add the ¾ cup brown sugar and ½ cup granulated sugar and beat until light and fluffy, 4 to 6 minutes. Add the 3 large eggs one at a time, beating until incorporated and scraping down the bowl as needed.
- On low speed, mix in one-third of the flour mixture, then add the pumpkin-buttermilk mixture, and finish with the remaining flour mixture. Scrape down the bowl with a rubber spatula and mix the batter a few times, then pour the batter into the prepared pan and smooth the top. Rest the batter for 15 minutes, then place in the oven and bake the cake until a tester inserted near the center comes out clean, 55-65 minutes.
- Transfer the pan to a wire rack and let cool for 15 minutes, then flip it out of the pan onto the rack to cool completely.
- Make topping: In a small bowl, mix together the granulated sugar and cinnamon. Brush the tops and the sides of the cake with the melted butter, then sprinkle with the cinnamon sugar, using your hands to gently rub it into the sides. Cool to room temperature before serving.
Notes
- Make sure the ingredients are at room temperature. This is a cake that needs butter that's first been brought to room temperature so that it seamlessly blends with the sugar. If you don't have time to let the butter soften, place it in the microwave for about 10 seconds to soften it up a bit.
- Prep that bundt pan! I don't even want to tell you about my novice bundt-baking failures! Suffice to say, they didn't result in a pretty cake. But it's totally avoidable. My best advice for baking bundt cakes is to use a lot of softened butter to get into every nook and cranny of the pan, and use a liberal hand. You can also dust the pan with gluten-free flour, but I find that when I grease it very well, this does the trick.
- Try pumpkin pie spice. For a slightly different flavor, swap the cinnamon in the topping for pumpkin pie spice.
- Dairy-free. Make this cake dairy-free by using dairy-free butter and dairy-free milk or yogurt for the buttermilk.
- Buttermilk substitute. I prefer real buttermilk here because it brings a tenderness to the cake you don't get from milk. However, if you're out, my first choice for a substitute is an equal mix of plain yogurt and milk. In a real pinch, add 1 tablespoon of vinegar to 1 cup of milk, let it stand for 10 minutes, then measure out what you need in place of the buttermilk.
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