Gluten Free Pumpkin Bundt Cake (One Bowl!)

Gluten Free Pumpkin Bundt Cake slices on white plate

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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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 1 5

Total Time 1 10

Servings slices

Calories 411kcal

Author Dalya Rubin

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 2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, ½ cup light brown sugar, ½ tsp baking powder, 1 tsp baking soda, 1 ½ tsp pumpkin spice and ¼ tsp Kosher salt.
Add the 1, 15-ounce can pure pumpkin puree, 3 large eggs, ¼ cup oat milk, 2 tsp vanilla extract , ¼ cup maple syrup and ½ cup refined 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