Get ready for fall baking season with this one bowl Gluten Free Pumpkin Bundt Cake that only takes 5 minutes to prepare & then it's off into the oven to bake! Moist, fluffy and fall-flavored, this pumpkin bundt cake is filled with both pure pumpkin puree and pumpkin pie spice for the ultimate pumpkin flavor. It’s the best cake for any fall get together holiday celebration or any special day!
Many gluten free cake recipes require tons of unique ingredients or lots of prep time; not this one! As a trained chef and gluten free foodie, I was excited of the challenge to develop a recipe made in 1 bowl that uses mostly basic pantry ingredients plus some 1 to 1 gluten free flour.
If you love pumpkin recipes, try my gluten free & dairy free Pumpkin Cake Donuts, Gluten Free Pumpkin Chocolate Chip Oat Bread; they're both amazing! I also have dozens of others easy to follow gluten free dessert recipes.
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What makes this pumpkin cake healthy(ish)?
- This recipes uses coconut oil instead of butter.
- Uses maple syrup as a sweetener (and the brown sugar is why I added the "ish" part in healthy!)
- Canned pure pumpkin puree is a great source of fiber.
Ingredients
The
- Gluten free 1 to 1 Baking Flour blend - I like to use the Bob's Red Mill Gluten Free 1 to 1 Baking Flour for consistent results to achieve the best texture and flavor.
- Refined coconut oil - Use the "refined" version so that the cake has a more neutral flavor & it won't taste like coconut.
- Oat milk - or any dairy or nondairy milk of choice
- Canned pure pumpkin puree - be sure NOT to buy canned pumpkin pie filling!
- Light brown sugar & maple syrup
- Baking powder and Baking soda
- Pumpkin Pie Spice & salt
- Large eggs
- Vanilla extract
Recipe Method
Prep the oven and baking dish - Preheat the oven to 350°F and grease a non-stick bundt pan with cooking spray. I use cooking spray, NOT baking spray, since the "cooking" version is generally always gluten free.
Whisk the dry ingredients - In a large bowl, whisk together the gluten free flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
Add the liquid ingredients- On top of the dry ingredients, add the pumpkin puree, eggs, oat milk, vanilla extract, maple syrup and coconut oil. Whisk again until fully combined and a thick batter forms!
Whisk again until fully combined and a thick batter forms!
Fill the bundt pan - Transfer the batter to the bundt pan and spread into an even layer.
Bake the cake - Bake the cake in the center rack of the oven (for even cooking) for 60-65 minutes. The cake will look set and firm on top, and a toothpick inserted into the center of the cake will come out clean.
Cool the cake - Let the cake cool for 15 minutes before flipping it over onto a serving plate to remove the cake from the pan.
Measuring ingredients
As a trained chef, my favorite way to measure ingredients for baked dessert recipes is with a kitchen scale. I know it's not the go-to way of measuring in the United States (where I live too), but I do highly recommend it for accuracy.
If you don't have access to a kitchen scale, you will want to use the fluff, spoon and measure method for the flour specifically. This will yield the most accurate amount of flour. If you just scooped the flour from the container, you would end up with much more flour than needed and that may result in a dense cake.
How to do the fluff, spoon and measure method:
- Use a spoon to "fluff" the flour in it's container so it becomes airy and no so compact.
- Use the spoon to add heaping spoonfuls of flour into your measuring cup. Don't pack the flour in at all and don't shake the measuring cup to fit more in.
- Once the cup is overflowing with flour, use a knife (or back of your spoon) to level off the flour pushing the excess flour back into the flour container.
- Once the measuring cup is leveled, add the flour to the recipe!
Cake batter texture
I love that this recipe is the opposite of fussy! You can even use eggs cold from the fridge in this recipe (which many baking recipes only use room temperature).
The key is to follow the simple directions which will yield a thick cake batter. I don't mean thick like a cookie dough, rather a thicker cake batter that is more spreadable than pourable.
Storage and freezing instructions
Store the cake in a cake plate with a cover on the counter for 1-2 days. If you want to keep the cake fresh while still moist for 3-4 days, I recommend storing the entire cake on a plate in a 2-gallon ziplock.
You can also freeze this cake! Easily, store the cake in a large ziplock and carefully squeeze out excess air. Store the cake in the fridge up to 2 months. To defrost, remove the cake from the freezer and let sit on the counter for about 6 hours before enjoying.
Pro tip for freezer: I like to add an extra ziplock around the first ziplock for extra protection against freezer burn.
Recommended
Gluten Free Pumpkin Bundt Cake (One Bowl!)
Ingredients
For the Dry ingredients
- 2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour spooned and leveled (260 grams)
- ½ cup light brown sugar packed (110 grams)
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon pumpkin spice
- ¼ teaspoon Kosher salt
For the Wet ingredients
- 1, 15-ounce can pure pumpkin puree
- 3 large eggs
- ¼ cup oat milk (or other milk of choice) (60 grams)
- 2 teaspoon vanilla extract
- ¼ cup maple syrup (145 grams)
- ½ cup refined coconut oil melted (100 grams)
Instructions
- Preheat the oven to 350°F and generously grease a nonstick bundt pan with cooking spray.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
- Add the pumpkin puree, eggs, oat milk, vanilla extract, maple syrup and coconut oil to the dry ingredients and whisk together until a smooth batter forms, about 30 seconds.
- Pour the batter into the prepared pan and smooth into an even layer.
- Bake in the center rack of the oven for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack to cool for 15 minutes before flipping it over to remove the cake from the pan. Let cool fully for 1 hour before slicing and serving.
Notes
- Melt the coconut oil before starting the recipe so it's easily accessible! I like to use a small pot on the stove or easily melt it in the microwave for 15-20 seconds.
- Once the cake is fully cooled and ready to serve, dust it with confectioners sugar for nice presentation.
- Store extra cake in a ziplock on the counter for 3-4 days for optimal moist texture.
Karyn says
I’m allergic to coconut. Can I leave out the coconut oil or use a dairy free item in place of it?
Dalya Rubin says
I believe avocado oil should work well as a good substitute!