Gluten-Free Pumpkin Bundt Cake
Total Time1 hr
Oven350°F
DietGluten & Soy‑Free
Serves10–12Now, Why This Recipe and What Makes It Special?
Something Pumpkin month is in full swing in our kitchen, and this next one is a cake I didn't completely plan on making.
The original idea was a loaf. A nice, sensible pumpkin loaf cake. Then I stood there with a bowl of batter in one hand and my bundt pan looking at me from the shelf, and I thought, why not? Into the bundt pan it went, and I'm so glad it did. This is the very first bundt cake on Brimly, and I'm a little proud of it.
People hear "bundt" and brace themselves for something heavy. This one isn't. It's moist, tender, and not dense in the slightest, with a soft hint of pumpkin in every bite. That's the pumpkin purée doing its job, keeping the crumb tender and filling the kitchen with that cozy fall smell. The ingredients are straightforward, the steps are straightforward, and nothing about it asks you to be a hero.
Lessons Learned
I'll be honest, I was in a bit of a slump the day I tested this. Tired, unmotivated, very much not in the mood to bake. But the recipe needed testing, so I got going anyway. Somewhere around the time the pumpkin spice started drifting through the kitchen, my mood turned right around. And when I finally cut a slice? I was so glad I pushed through. Sometimes the cake fixes the day, and not the other way around.
The real lesson here is timing. I bake this at 350°F, but every oven has its own personality, so an oven thermometer is a good friend to have. Your pan matters too. Mine is ceramic, but yours might be metal or silicone, and each one bakes a little differently. So start checking at around 30 minutes. A toothpick in the thickest part should come out clean or with a few moist crumbs, and that's your cue.
How to Make It Your Own
The batter is thick enough to carry a few extras, so feel free to fold in some chocolate chips or a handful of cacao nibs. You could even try a marbled version. Just be careful with your measurements so the batter stays balanced.
As for the maple pumpkin spice glaze, it's completely optional. (Between us, I made it mostly so the cake would look pretty for its photos.) The cake has plenty of flavor on its own, and the glaze adds a good amount of extra sweetness. If you do make it, you can use less, or swap it for a cream cheese frosting instead. Left plain, this makes a lovely tea cake for the afternoon or a sweet addition to brunch.
Start checking your cake at 30 minutes, even though the recipe says 40. A ceramic, metal, or silicone bundt pan can each change the bake time, and catching it early is the best way to keep the crumb moist.
Summary Notes
This is the cake I'd bring to Thanksgiving without a second thought. It stands about four inches tall, the perfect size for a holiday table without turning into a whole project, and it's gluten-free, gum-free and soy-free from start to finish. Nobody will be thinking about any of that when they take a bite, though. They'll just be reaching for another slice. Keep an eye on the bake time, glaze it or don't, and enjoy every cozy bite. I've linked a few of the products I trust below too, so it's easy to find what you need.
Tried it? Let us know how it went in the comments below.
At Brimly, we take pride in presenting you with the finest products that our editors independently handpicked. In the spirit of transparency, we want you to know that we may earn an affiliate commission when you purchase something through the retail links below.
Essentials You'll Need
Bundt Pan$80.00 at Amazon
Mixing Bowl$19.98 at Amazon
Whisk$14.95 at Amazon
Everyday Spatula$11.95 at Amazon
Measuring Cups$9.95 at Amazon
Oven Mitt$18.99 at Amazon
Gluten-Free Pumpkin Bundt Cake
A moist, tender pumpkin bundt cake that makes the whole kitchen smell like fall, with an optional maple pumpkin spice glaze for when you feel like showing off. Gluten-free, gum-free and soy-free.
- Prep Time
- 20 mins
- Bake Time
- 40 mins
- Total Time
- 1 hr
- Servings
- 10–12
- Author
- Stephnie Grace|Brimly
Ingredients
Making a double batch? Bake it in two bundt pans so the bake time stays close to the recipe. Amounts in the steps are doubled and highlighted too. Pan size and times stay as written.
Making a half batch? Use a small bundt pan or a loaf pan, and start checking early since it may bake faster. Amounts in the steps are halved and highlighted too. Pan size and times stay as written.
Maple Pumpkin Spice Glaze (Optional)
Recipe Steps
Preheat the oven to 350°F with a rack in the middle. Lightly brush the inside of your bundt pan with oil, getting into every ridge and around the center tube so the cake releases cleanly.
In a mixing bowl, whisk together the gluten-free flour, almond flour, milk powder, potato starch, baking powder, baking soda, salt, and pumpkin spice until evenly combined.
In a separate bowl, whisk the granulated sugar and light brown sugar with the corn oil, eggs, yogurt, vanilla extract, almond extract, and pumpkin purée until smooth, with no visible lumps.
Add the dry ingredients to the wet ingredients and mix with a spatula until combined and no dry pockets remain.
Let the batter rest for 5 to 10 minutes, then pour it into the prepared bundt pan and smooth the top.
Bake for about 40 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Start checking at 30 minutes, since ceramic, metal, and silicone pans all bake a little differently.
Let the cake cool in the pan for 10 to 15 minutes, then turn it out onto a wire rack and let it cool completely before glazing.
For the optional glaze, whisk together the powdered sugar, maple syrup, melted butter, milk, vanilla extract, salt, and pumpkin spice until smooth and pourable. Drizzle it over the cooled cake.
Let the glaze set for 10 to 15 minutes, then slice and serve.
Storage: Slice the cake, wrap the slices tightly, and keep them in an airtight container at room temp for 1 to 2 days.
After that, move them to the refrigerator to keep them longer, for up to 5 days.
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