Gluten Free Pumpkin Bundt Cake (One Bowl!)
This one bowl Gluten Free Pumpkin Bundt Cake only takes 5 minutes to prepare, then it's off into the oven to bake! This perfect for fall cake is moist & fluffy 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!
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Servings: 12 slices
Calories: 411kcal
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.
Nutrition
Calories: 411kcal | Carbohydrates: 75g | Protein: 10g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 209mg | Potassium: 1217mg | Fiber: 19g | Sugar: 33g | Vitamin A: 88269IU | Vitamin C: 24mg | Calcium: 201mg | Iron: 9mg