Gluten-Free Pumpkin Bundt Cake with Warm Spices


This wonderful dairy-free and gluten-free pumpkin bundt cake recipe was shared with us by the cookbook author and founder of Gluten-Free Blog, Mike Eberhart. He loves serving this cake in the fall or for the holidays, but he sometimes freezes one to enjoy even after the festivities pass. It’s perfectly moist and fluffy, and is rich with seasonal spices.

Gluten-Free Pumpkin Bundt Cake - also Dairy-Free!

Special Diet Notes: Gluten-Free Pumpkin Bundt Cake

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.

Gluten-Free Pumpkin Bundt Cake
Prep time
Cook time
Total time
This cake is amazing when fresh, but it also passed the "longevity test," remaining moist and delicious after 4 months of freezing.
Recipe type: Dessert
Cuisine: American
Serves: 1 bundt cake
  • ½ cup quinoa flour
  • ½ cup white rice flour
  • ½ cup chopped walnuts (optional)
  • ¼ cup glutinous rice flour (also called sweet rice flour)
  • ¼ cup tapioca flour
  • 3 tablespoons ground cinnamon
  • 1 tablespoon cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon xanthan gum*
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch ground cloves
  • 1¼ cups + 1 tablespoon sugar, divided
  • ½ cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • Powdered sugar, for topping
  1. Preheat your oven to 350°F and grease a 10-cup bundt pan.
  2. In a large bowl, whisk together the quinoa flour, white rice flour, walnuts (if using), glutinous rice flour, tapioca flour, cinnamon, cocoa powder, baking powder, baking soda, xanthan gum, ginger, nutmeg, and cloves.
  3. Place the 1¼ cups sugar, oil, and eggs in a mixing bowl and beat on medium-high speed for 3 minutes. Add the pumpkin and vanilla and mix for 1 minute. Add the dry ingredients and mix until combined.
  4. Pour batter into your prepared bundt pan. Sprinkle the batter with the remaining 1 tablespoon sugar.
  5. Bake the cake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Turn the cake out onto serving tray and let it cool completely. Sprinkle with powdered sugar, as desired.
*The xanthan gum can be omitted but will cause the Bundt cake to be crumble easier.

More Dairy-Free & Gluten-Free Cake Recipes

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Dairy-Free Marble Cheesecake Recipe (Chocolate & Vanilla Swirled) - Also gluten-free, nut-free, and soy-free with vegan and egg-free options.

Gluten-Free Mocha Cake with Vegan Coffee Buttercream

Mocha Layer Cake with Coffee Buttercream (Vegan, Dairy-Free, Gluten-Free Recipe!)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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