This gluten-free pumpkin spice bundt cake is a delightful treat perfect for autumn gatherings or a cozy night in. The warm spices combined with the rich pumpkin flavor create a moist and flavorful cake that everyone will love. It's easy to make and a great way to enjoy the seasonal flavors without any gluten.
When preparing this recipe, you might need to pay special attention to the gluten-free flour blend and almond milk. These ingredients may not be as common in every household. Make sure to check the gluten-free section of your supermarket for the flour blend, and the dairy or plant-based milk section for almond milk.

Ingredients For Gluten-Free Pumpkin Spice Bundt Cake
Gluten-free flour blend: A mix of different flours and starches that are free from gluten, essential for making this cake suitable for those with gluten sensitivities.
Pumpkin puree: Provides moisture and a rich pumpkin flavor to the cake.
Sugar: Adds sweetness to the cake.
Vegetable oil: Keeps the cake moist and tender.
Almond milk: A dairy-free milk alternative that adds moisture to the batter.
Eggs: Help bind the ingredients together and provide structure to the cake.
Baking powder: A leavening agent that helps the cake rise.
Baking soda: Another leavening agent that works with the baking powder to ensure the cake rises properly.
Salt: Enhances the flavors of the other ingredients.
Ground cinnamon: Adds a warm, spicy flavor to the cake.
Ground nutmeg: Adds a slightly sweet and nutty flavor.
Ground cloves: Provides a strong, aromatic spice that complements the other spices.
Ground ginger: Adds a bit of heat and a zesty flavor to the cake.
Technique Tip for This Recipe
When mixing the dry ingredients with the wet ingredients, be careful not to overmix. Overmixing can lead to a dense and tough cake. Instead, mix until the ingredients are just combined to ensure a light and fluffy bundt cake.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour blend - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a suitable replacement.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
vegetable oil - Substitute with coconut oil: Coconut oil is a healthier fat option and adds a subtle coconut flavor.
almond milk - Substitute with oat milk: Oat milk has a creamy texture and is a good dairy-free alternative.
eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, but reduce or omit any acidic ingredients.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in the same quantity.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices, enhancing the flavor profile.
ground nutmeg - Substitute with mace: Mace has a similar flavor to nutmeg and can be used in equal amounts.
ground cloves - Substitute with allspice: Allspice has a flavor profile that includes cloves, making it a good substitute.
ground ginger - Substitute with fresh ginger: Fresh ginger can be used in a slightly larger amount to replace ground ginger, adding a fresher taste.
Other Alternative Recipes Similar to This Bundt Cake
How To Store / Freeze Your Bundt Cake
- To keep your pumpkin spice bundt cake fresh and moist, allow it to cool completely on a wire rack before storing.
- Wrap the cooled cake tightly in plastic wrap to prevent it from drying out. For an extra layer of protection, you can also wrap it in aluminum foil.
- Store the wrapped cake in an airtight container or a resealable plastic bag. This will help maintain its moisture and flavor.
- Keep the cake at room temperature if you plan to consume it within 2-3 days. Place it in a cool, dry place away from direct sunlight.
- For longer storage, you can refrigerate the cake. Ensure it is well-wrapped to prevent it from absorbing any odors from other foods in the fridge. It should stay fresh for up to a week.
- If you want to freeze the cake, first wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
- The bundt cake can be frozen for up to 3 months. When you're ready to enjoy it, thaw the cake in the refrigerator overnight.
- For a quicker thaw, you can leave the cake at room temperature for a few hours. Once thawed, let it sit unwrapped for a few minutes to regain its original texture.
- To serve, you can warm individual slices in the microwave for about 10-15 seconds to bring back that freshly-baked feel.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Wrap the pumpkin spice bundt cake in aluminum foil to retain moisture.
- Place the wrapped cake on a baking sheet.
- Heat for 10-15 minutes or until warmed through.
Microwave Method:
- Slice a portion of the cake you want to reheat.
- Place the slice on a microwave-safe plate.
- Cover with a microwave-safe cover or another plate to prevent drying out.
- Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat.
Steaming Method:
- Set up a steamer or a pot with a steaming rack and a small amount of water.
- Place the cake on a heatproof plate and cover it with foil.
- Steam for about 5-7 minutes, checking to ensure it’s warmed through.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Place the cake on a piece of parchment paper or directly on the toaster oven rack.
- Heat for 10-12 minutes, checking to ensure it’s warmed through.
Stovetop Skillet Method:
- Heat a non-stick skillet over low heat.
- Place a slice of the cake in the skillet.
- Cover with a lid to trap the heat.
- Warm for about 2-3 minutes on each side, checking to ensure it’s heated through.
Best Tools for This Recipe
Oven: Used to bake the bundt cake at the specified temperature.
Bundt pan: The specific type of pan needed to achieve the characteristic shape of the bundt cake.
Mixing bowl: A large bowl used to combine dry ingredients.
Mixing bowl: Another bowl used to mix the wet ingredients.
Whisk: Used to beat together the pumpkin puree, sugar, vegetable oil, almond milk, and eggs.
Spatula: Useful for scraping down the sides of the mixing bowls and ensuring all ingredients are well combined.
Measuring cups: Essential for accurately measuring out the flour, pumpkin puree, sugar, vegetable oil, and almond milk.
Measuring spoons: Used to measure the baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.
Wire rack: Used to cool the cake completely after it has been baked and removed from the bundt pan.
How to Save Time on Making This Bundt Cake
Pre-measure ingredients: Measure out all your ingredients before you start. This makes the mixing process faster and smoother.
Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to save time.
One-bowl method: Combine the wet ingredients first, then add the dry ingredients directly to the same bowl to reduce cleanup.
Preheat the oven: Start preheating your oven before you begin mixing to ensure it's ready when you are.
Quick cooling: Place the bundt cake on a wire rack immediately after baking to speed up the cooling process.

Gluten-Free Pumpkin Spice Bundt Cake Recipe
Ingredients
Cake Ingredients
- 2 cups gluten-free flour blend
- 1 cup pumpkin puree
- 1 cup sugar
- 0.5 cup vegetable oil
- 0.25 cup almond milk
- 2 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan.
- In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, beat together the pumpkin puree, sugar, vegetable oil, almond milk, and eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
I suggest you try these favourites too!
- Vegetarian Stuffed Peppers Recipe1 Hours
- Vegetarian Quesadillas Recipe25 Minutes
- Vegetable Ratatouille Recipe1 Hours
- Stuffed Bell Peppers With Quinoa Recipe45 Minutes
- Stuffed Bell Peppers With Quinoa And Veggies Recipe45 Minutes
- Spiced Carrot And Ginger Soup Recipe45 Minutes
- Sautéed Vegetables Recipe25 Minutes
- Roasted Eggplant Recipe40 Minutes
- Quinoa And Vegetable Soup Recipe45 Minutes
- Mediterranean Vegetable Skewers Recipe30 Minutes
- Herbed Quinoa Salad Recipe30 Minutes
- Grilled Portobello Mushrooms Recipe25 Minutes
Leave a Reply