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 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.
Question - does the gf flour blend you used have xanthan gum in it?
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.
What is the maple sugar you mention adding with eggs and pumpkin?
Hi Michelle, That was a mistake and I have updated the recipe. It is actually coconut sugar, not maple sugar. Thanks for spotting that!
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! 🙂
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.
I made this beautiful cake! Truly enjoyed it 🙂
A recipe to keep! Thanks for sharing
So glad you like it! I love it with ice cream, yum!
Is it apple cider vinegar for the glaze?
It's cider, not vinegar.
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!
That's awesome! So glad you like it!
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.
So glad you enjoyed it!!