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Gluten Free Pumpkin Bundt Cake

Gluten Free Pumpkin Bread

You would never know that this Spiced Pumpkin Bundt Cake is Gluten Free.  It is incredibly moist and delicious!

For a dairy free version, just substitute coconut oil for the butter.

The Maple Glaze is optional, my husband prefers this gluten free pumpkin bundt cake without the glaze, but I like to gild the lilly.  Up to you...

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Gluten Free Pumpkin Bundt Cake
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5 from 1 vote

Gluten Free Spiced Pumpkin Bundt Cake


  • 3 eggs
  • 1 cup coconut sugar
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1 tsp real vanilla extract
  • 1/2 cup melted butter pasture-raised, grass-fed
  • 1 Tbs soft butter to grease pan
  • 1 & 1/2 cups gluten-free flour mix
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • For the maple glaze:
  • ¼ cup butter pasture-raised, grass-fed
  • ¼ cup maple syrup
  • 2 Tbs unfiltered apple cider
  • 1 Tbs lemon juice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom
  • 1/8 tsp cloves
  • I recommend using organic ingredients when possible


  • Preheat oven to 325°F
  • Combine dry ingredients: gluten-free flour mix, salt, baking soda, baking powder, and pumpkin pie spice in a bowl and whisk to combine.
  • In separate large mixing bowl, beat eggs until fluffy, (I used a hand mixer). Blend in coconut sugar, pumpkin puree, applesauce, vanilla extract, and melted butter with a mixer on low just until combined. Do not over mix!
  • Sift the dry ingredients into the wet ingredients and mix on low until just combined.
  • Pour batter into a greased, large Bundt pan and bake for 45 minutes, or until an inserted toothpick comes out clean.
  • If you are using the Maple Glaze, you should place the hot pan upside down onto a wire rack, then pour maple glaze over warm bundt cake (you may not need all of the glaze, add to taste). When cake has cooled, carefully transfer it to a serving plate.
  • The cake should just slip right out, but this site has a great tutorial for decanting bundt cakes.
  • For the Maple Glaze (optional):
  • Add ¼ cup of butter to a saucepan over medium heat. When butter begins to froth, add the next 7 ingredients and whisk together. Simmer sauce for 10 minutes to reduce, stir frequently.



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Recipe Rating

14 comments on “Gluten Free Pumpkin Bundt Cake”

    1. Hi Chris, I used Trader Joes Gluten Free Flour. I'm in Vermont and back on Sunday so can give you a definite answer then, but from what I have found on internet searches, it does not contain xanthan gum. The ingredients are: Whole Grain Brown Rice Flour, Potato Starch, Rice Flour, Tapioca Flour. I'll confirm this on Sunday, when I can check the bag in my pantry.

  1. Beautiful recipe! 🙂 If I wanted to make a gluten free apple spice pound cake could I substitute the pumpkin puree for more apple sauce? Also, can you use brown sugar instead of coconut sugar? Thank you so much! 🙂

    1. Hi Kelsey,

      You could definitely use the coconut sugar, but I'm not certain about the apple sauce, since it has a lot more moisture than the pumpkin. Maybe use less? If you do try it, let me know how it turns out.

  2. I have made it 3 times, tomorow will be tha 4th, I juste realised that I have put the glaze ingredients in the cake..... it's incredebly moist and tasty..... everybody love's it its my biggest hit!
    Lol thanks

  3. 5 stars
    This is the best GF cake recipe I have ever made! I used coconut butter instead of real butter (dairy free) and it was outstanding! I agree, the glaze is worth the effort.
    Thank you!!

Hi, I'm Caroline

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I love adding a whole, unprocessed and healthy twist to classic recipes.  My food is often grain-free, usually gluten-free, and always unprocessed.

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