Gluten-Free Pumpkin Spice Bundt Cake

gluten-free pumpkin cake, pumpkin Bundt cake, pumpkin spice cake, gluten free, dairy free, dessert recipe, cake recipe, gluten free easily, fall recipes, Thanksgiving recipes

Gluten-Free Pumpkin Spice Bundt Cake from Gluten Free Easily

This Pumpkin Spice Bundt Cake is on the indulgent side for sure. My girlfriend Veronica invited me to have tea with her and another friend Lisa last week. I’d been thinking about converting a gluten-full recipe for a Spice Cake that a friend—another Lisa—had made for us to enjoy during the holidays years earlier, so I did. I had just made a lower sugar version of my original Pumpkin Butter using pears, apples, and one third of the honey (recipe coming soon), so I decided to include some of that pumpkin butter to create not only a gluten-free version, but a pumpkin version—in a Bundt pan—Pumpkin Spice Bundt Cake.

gluten-free pumpkin cake, pumpkin Bundt cake, pumpkin spice cake, gluten free, dairy free, dessert recipe, cake recipe, gluten free easily, fall recipes, Thanksgiving recipes

I subbed my gluten-free all-purpose flour mix for the gluten-full flour, added xanthan gum, and omitted the spices as my pumpkin butter already contained spices. I chose to use coconut sugar instead of brown sugar, but either works well in this recipe.

gluten-free pumpkin cake, pumpkin Bundt cake, pumpkin spice cake, gluten free, dairy free, dessert recipe, cake recipe, gluten free easily, fall recipes, Thanksgiving recipes

The resulting cake was a delicious, very moist cake with just the right amount of pumpkin flavor and spices. It went well with our hot tea and thoroughly pleased us all! I served the remaining half to my gluten-free support group that evening and they also wholeheartedly approved.

gluten-free pumpkin cake, pumpkin Bundt cake, pumpkin spice cake, gluten free, dairy free, dessert recipe, cake recipe, gluten free easily, fall recipes, Thanksgiving recipes

The Magic of Pumpkin Spice Bundt Cake

Veronica, Lisa, and I had a really lovely time. Many thanks to Veronica for all her beautiful “props” … her kitchen, tea set, cake plate, cake server, and lovely dining room!

Here’s the recipe for Pumpkin Spice Bundt Cake. Before you head off, be sure to visit my latest GFE Virtual Gluten-Free Support Group and enter to win a package of Lucy’s Cookies (one winner), the Well Fed Cookbook by Melissa Joulwan (three winners), or Sistema Klip It Storage Cube Lunchboxes (three winners)–all right here!

Gluten-Free Pumpkin Spice Bundt Cake
Author: 
 
Ingredients
Cake Ingredients
  • 2 ¼ cups gluten-free all-purpose flour mix (see notes)
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 2 ¼ tsp xanthan gum
  • 1 cup granulated sugar
  • ¾ cup brown sugar or coconut palm sugar (I used the latter; hence, the darker color of this cake)
  • ¾ cup pumpkin butter
  • ¾ cup vegetable oil (I used extra virgin olive oil, but coconut oil would be great)
  • 1 cup buttermilk or sour milk (dairy or non dairy; I added 1 tsp apple cider vinegar to 1 cup measure; filled with full-fat coconut milk and let sit 5 minutes)
  • 3 large eggs
Penuche Frosting Ingredients
  • Penuche Frosting (optional; I didn’t use any as you can see, but this frosting is something special)
  • ½ cups brown sugar (or coconut palm sugar)
  • ⅜ cup milk (“eyeball” it; dairy or non-dairy)
  • ⅜ cup butter (dairy or non-dairy) or shortening
  • ¾ tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease Bundt pan (or two loaf pans). Flour if you like as well. (Flour with rice flour or gluten-free all-purpose flour. )
  2. Sift together gluten-free all-purpose flour mix, sugar, baking powder, baking soda, and xanthan gum.
  3. Add brown sugar, pumpkin butter, oil, and buttermilk (or sour milk).
  4. Beat for about 2 minutes by hand or using a mixer.
  5. Add eggs and beat until well mixed.
  6. Pour into greased (and floured) Bundt pan. (Two loaf pans will also work.) Use gluten-free all-purpose flour mix or plain rice flour to flour your greased pan.
  7. Bake for about 40 minutes. Test for doneness with a toothpick.
  8. Frost with Penuche frosting, if desired. (Ingredients are shown above.) Add butter to medium-sized saucepan. Melt over medium low heat. Add in brown sugar and milk. Bring to a boil, stirring constantly, for one minute. Remove from heat and beat until lukewarm. (A wooden spoon works fine for this task.) Add ¾ tsp vanilla extract and beat until thick.
Notes
I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking.

Adapted from a recipe from my friend Lisa Anderson
gluten-free pumpkin cake, pumpkin Bundt cake, pumpkin spice cake, gluten free, dairy free, dessert recipe, cake recipe, gluten free easily, fall recipes, Thanksgiving recipes

Pumpkin Spice Bundt Cake Going Fast

This post is linked to Gluten-Free Tuesday, Allergy-Free Wednesdays, Gluten-Free Wednesdays, and Gluten-Free Fridays.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

46 Responses to “Gluten-Free Pumpkin Spice Bundt Cake”

  1. Lydia (The Perfect Pantry) on November 5th, 2013 11:04 pm

    Now that I have more and more friends who are gluten-free, it’s great to have a few basic desserts I can make for them. This one’s a keeper!

    • Shirley on November 6th, 2013 2:08 pm

      Thanks, Lydia! Coming from you, I consider that quite a compliment! :-)

      Shirley

  2. Molly (Sprue Story) on November 6th, 2013 9:57 am

    We made an accidentally bundt spice cake this weekend after underbaking a cake and needing to cut the middle out of it once we realized…oops! (I posted a photo on my blog; it’s nowhere near as pretty as yours—understandably—though it was still good enough that I was sneaking bites at breakfast time the next day.) I’m in LOVE with the idea of penuche frosting, omigosh.

    • Shirley on November 6th, 2013 2:08 pm

      Molly–I’ve made accidental cakes before! Will look yours up for sure. Most cakes are definitely salvageable and often teach us something for the next round of baking. ;-) The penuche frosting is pretty phenomenal. Don’t get stuck home alone with it. Hehe!

      Shirley

  3. Ina gawne on November 6th, 2013 11:44 am

    Shirley – I love this pumpkin cake recipe – so good! Love the frosting too…anything with pumpkin will always be a favorite for me…Yummm!

    • Shirley on November 6th, 2013 2:07 pm

      Thanks, Ina! You and I are definitely of the same “mind” when it comes to pumpkin! :-)

      Shirley

  4. Megan @ Allergy Free Alaska on November 6th, 2013 12:16 pm

    Shirley,
    This looks amazing, and incredibly moist and delicious! That frosting sounds killer!! I’m slightly jealous if your support group. LOL! ;)
    xoxo,
    Megan

    • Shirley on November 6th, 2013 2:06 pm

      Thanks so much, Megan! Yes, that frosting is KILLER! The cake doesn’t need it, but it definitely takes it the “next level.” ;-) Wish you could be with us for our meetings; you would love them and we’d love you being with us. :-) When you book gets published, you can make us part of your book tour. Seriously. You can speak to our group and the GIG group nearby!

      xoxo,
      Shirley

  5. Susan on November 6th, 2013 1:52 pm

    Hi,

    I can’t have honey. How can I adapt this recipe to make it so I can eat it?

    Thanks.

    Susan

    • Shirley on November 6th, 2013 2:04 pm

      Susan–The pumpkin butter recipe includes several other options besides honey; just choose one of those and you’ll be good to go. :-)

      Shirley

      • Susan on November 6th, 2013 2:18 pm

        Thanks.

        I just saw the “honey” word and went “Rats!”

        Susan

        • Shirley on November 7th, 2013 11:52 pm

          No worries. I always take “quick looks” at recipes, too. I’m glad you can still make the pumpkin butter and, therefore, this cake. :-)

  6. Maggie on November 6th, 2013 3:10 pm

    I want to come for tea! This cake looks amazing. I’ve never made a bundt but now you’ve inspired me :) I’m not sure the frosting would make it to the cake in my house…

    • Shirley on November 8th, 2013 12:24 am

      Maggie–I’d love for you to meet my friends and join us for tea. :-) And thanks, dear! I think you and I are of like mind on the frosting. Maybe that’s why I didn’t make it. ;-)

      Shirley

  7. Vicky on November 6th, 2013 3:46 pm

    This looks so lovely Shirley, there’s something special about a cake made in a bundt tin, it always adds that extra something and you can cut it so easily!

    I made a marmalade cake recently where I just swapped out the flour and it worked beautifully especially as it had no eggs in it. My husband was so pleased (he can’t have eggs). I’m considering making it grain free and SCD legal which will mean pulling the recipe apart and starting again..a project for later I think!

    I think that cornstarch added to a flour mix works very well in cakes and breads and it is a very popular regular flour alternative over here (though I haven’t used it). Everything I’ve seen made with cornstarch seems to come out so light. We have to be careful though because some of what we can buy actually isn’t GF! I too tend to avoid sorghum because we can not guarantee it to be GF and it’s a millet therefore not good for the thyroid. A lot of our buckwheat flour isn’t guaranteed GF either.

    Thank you for this lovely recipe :)

    • Shirley on November 8th, 2013 12:33 am

      Hi Vicky–I have to agree on Bundt cakes being special. They seem so festive and are so often associated with holidays and special events. :-) I hadn’t thought about the ease of cutting, but you’re right on that, too.

      Congrats on your marmalade cake success to date. I bet you’ll be able to make a grain-free SCD legal version without too much work. You have a knack!

      Although I don’t make much that’s not grain free these days, I still like that simple gf flour mix. Argo cornstarch is safe here, but I can’t guarantee all cornstarches are. I agree with you that the other grains are risky, too. It’s been proven and I think they all need to be certified gluten free (like oats are). but it hasn’t happened yet. :-(

      Shirley

  8. Alisa on November 6th, 2013 5:02 pm

    I can’t believe how perfect the texture looks on that cake Shirley! With so much good stuff in there, I would think it would be quite moist, but it looks so sliceable and tender.

    • Shirley on November 8th, 2013 12:37 am

      Hey Alisa–Thanks, dear! The funny thing is that what you saw of the cake fresh out of the oven—the bottom—looked way too moist, but it was actually perfect. :-)

      Shirley

  9. Jill R on November 6th, 2013 6:18 pm

    Shirley, I’ve decided to avoid soy and eggs for a time and I’ve been craving spice cake. Do you think I can do this with ground flax or should I invest in the egg substitute? Thanks! :)

    • Shirley on November 8th, 2013 12:39 am

      Hi Jill–I *think* flax eggs would work, but I’m not completely sure. The original recipe called for 2 to 3 eggs, but I think you could try 2 or 2 1/2 flax gel eggs. Hope it works! :-)

      Shirley

  10. Heather @Gluten-Free Cat on November 6th, 2013 7:41 pm

    Oh Shirley, this looks so good! Can you believe that I haven’t made a bundt cake in 9 years? Since going gluten free? Back in the gluteny days I pretty much only made tollhouse cookies and brownies for dessert though! My how times have changed! This looks so good. I’m thinking I might need to bring it to our hostess for Thanksgiving. :)

    • Shirley on November 8th, 2013 12:41 am

      Thanks, Heather. :-) Times do change, don’t they? I haven’t made Bundt Cakes too much since going gluten free, but I’ glad I made this one. ;-) Hope it’s well received if you decide to give it a go!

      Shirley

  11. Jeanette on November 7th, 2013 3:14 pm

    What a beautiful Fall bundt cake Shirley, with all the warm flavors I love. Great “magical” photo of your cake!

    • Shirley on November 8th, 2013 12:43 am

      Thanks, Jeanette! Glad to know that these flavors speak to you, too. :-)

      Shirley

  12. Jill R on November 8th, 2013 10:38 pm

    Hey Shirley, I just got an email from my Bulletproof website with info on a gluten summit. Thought you might be interested. Please pass it on. Free! http://www.theglutensummit.com Jill :)

    • Shirley on November 8th, 2013 11:59 pm

      Hey Jill–Yes, I know about The Gluten Summit. Tom O’Bryan, the founder, is an acquaintance of mine and he emailed me. I’ve shared on my gfe FB page and will share again there this weekend. Hope you get a lot out of it! Thanks for thinking of me! :-)

      Shirley

  13. Angela on November 12th, 2013 3:09 pm

    I just made this one, and it is everything you say it is, and then some! It was pretty much gone within 15 minutes! I didn’t frost it simply because there was no time to frost it, it was all gone before it even cooled off. And that’s the truth!

    It was sooo good! Comfort food at its best. Thanks for this outstanding recipe – it’s delicious and I will make this one again and again!

    • Shirley on November 12th, 2013 9:58 pm

      Angela–As I said on Facebook, your comment made my day! And I so agree on no time to frost. One would almost have to hide the cake to ensure that there was time to frost before it started disappearing! I’m so, so glad you enjoyed it and it will make a regular appearance at your house. :-)

      Thanks so much for taking the time to leave this lovely review here and on FB, dear!
      Shirley

  14. Linda on November 12th, 2013 8:31 pm

    Can I used just pumpkin puree instead of pumpkin butter and if so, how much???

    • Shirley on November 12th, 2013 10:04 pm

      Hi Linda–Welcome to gfe! :-) You can *try* subbing pumpkin puree, but I haven’t done that yet so I don’t know if it will work. I do know it won’t be as flavorful and that you’ll have to add pumpkin pie spice (or individual spices that make up pumpkin pie spice like I used in my pumpkin butter) because the pumpkin butter already has the richer, deeper flavor with the spices in it. You can try subbing the same amount of pumpkin puree, but I don’t think much pumpkin flavor will come through. If you give it a try, let us know how it works out though. ;-)

      Shirley

  15. Cindy (Vegetarian Mamma) on November 13th, 2013 4:20 pm

    DROOLING! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com

    • Shirley on November 15th, 2013 1:45 pm

      Hi Cindy–LOL, but you should be; it’s good! ;-) Always my pleasure to link up to Gluten-Free Fridays! :-) Thanks so much for all the sharing. Have a good weekend yourself!

      Shirley

  16. Kate {Eat, Recycle, Repeat} on November 15th, 2013 5:34 am

    I like a little indulgence with my tea too :)

    • Shirley on November 15th, 2013 1:46 pm

      Kate–Is there anyone who doesn’t? ;-)

      Shirley

  17. Meredith on November 15th, 2013 10:44 am

    If you GF flour already has the xanthan gum, do you need to add it?

    • Shirley on November 15th, 2013 10:47 am

      Hi Meredith–Welcome to gfe! :-) No, you don’t have to add additional xanthan gum if your flour mix already contains it. Enjoy!

      Shirley

      • Meredith on November 15th, 2013 11:12 am

        thank you so much, this cake will great tomorrow with my cup of coffee!! Enjoy your Friday and the weekend.

        • Shirley on November 15th, 2013 1:42 pm

          You’re welcome, Meredith! Hope you love it. :-) Thanks for all the good wishes! Wishing you the same!

          Shirley

  18. Vivian on December 29th, 2013 6:10 pm

    Will be trying this with the jar of Trader Joe’s Pumpkin Butter that I have in the pantry!

    • Shirley on January 3rd, 2014 1:39 pm

      Hi Viv–It’s always good to see you here at gfe! :-) I hope you enjoy this cake as much as you enjoyed my pound cake the other day. ;-) Thanks so much for your lovely words on that post and all the support in general! Hope you holidays have been wonderful. Have a great 2014!

      Shirley

  19. Sharon on January 2nd, 2014 9:42 pm

    I just made this and it was so good! I used your pumpkin butter (I had made a triple batch for Christmas gifts…also a huge hit!). I don’t have a bundt pan so I made it in a 9 x13″ pan and cooked it about 35 minutes. I also used Jules gf flour. The frosting was great but it was good plain as well. So good. Thank you!

    • Shirley on January 3rd, 2014 1:42 pm

      Yay, Sharon! Now that’s the kind of stuff I’m talking about! ;-) So glad your pumpkin butter AND this cake was such a success. I also really appreciate you letting others know that you used a different pan and what the baking time turned out to be. A 9 x 13 pan is really great for taking cakes to functions. :-) I agree with you on the frosting factor, too. It’s great frosting, but the cake really doesn’t need it.

      Happy New Year, dear!
      Shirley

  20. Vivian on January 24th, 2014 9:16 pm

    you did it again! I made the pumpkin spice bundt cake with the icing last night….divine!!!!! It’s a keeper! thank you!

    • Shirley on January 25th, 2014 1:14 am

      Hi Vivian–I’m so glad you had such success with this recipe. I need to make it again myself … this time with the icing. ;-) Thanks so much for taking the time to leave this lovely review, dear! :-)

      Shirley

Leave a reply




Related Posts with Thumbnails