Gluten-Free Pumpkin Bundt Cake

Gluten free pumpkin bundt cake
A warm and spicy pumpkin cake recipe for autumn.

Fall is my favorite season- for more reasons than I can count. Clear cool mornings that reinvigorate my affection for walking- not to mention- turning on the oven to bake. The freshened sense of new beginnings- yes, I know, I'm weird this way. Rather than the greening of spring, it's the winged migration of fall that kindles my creative spirit.

Fall feels like a fresh start, the smell of sharpened pencils, crisp white sheets of paper and a new box of crayons. Time to stack unread books by the bed, recycle old clothes, worn out paradigms and old ideas.

Time to get the broom and make a clean sweep of things.

Change. It feels urgent this year in a very visceral way. A gut level need to purge and move forward. To peel off the cataracts of denial and inertia and take on reality. A deep maternal instinct that growls with insistence and fidelity to truth, to what is nurturing, necessary and good not only for the soul, but our children's fragile future, the planet, evolution, diversity, integrity. Life. It's that simple, really. Choosing light over the war drum of fear.

It smells like hope.

Gluten free pumpkin bundt cake
Moist and tender pumpkin cake ready for glaze or dusted sugar.

Gluten-Free Pumpkin Bundt Cake Recipe

Originally published October 2008.

This incredibly moist and cinnamon laced cake is not only gluten-free, it's vegan. I baked it without eggs, using Ener-G Egg Replacer. But if you prefer eggs in your baking, simply substitute two large organic happy eggs and cut back on the liquid by 2-3 tablespoons. (Also- real eggs vs egg replacer may affect baking time- so use your best judgment and experience.)

Note- I'm not really a glaze person- but if you are, Darling, feel free to make a maple flavored glaze for this cake. It would be lovely.


2/3 cup organic GF buckwheat flour
2/3 cup GF millet or sorghum flour
1/3 cup quinoa flour
2 tablespoons tapioca or arrowroot starch
1 scant teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon McCormick Pumpkin Pie Spice (ginger, nutmeg and allspice)
1/3 cup light olive oil
1/2 cup organic raw agave nectar or 1 cup organic brown sugar
2 tablespoons maple syrup
2 teaspoons bourbon vanilla extract
1 14-oz can cooked pumpkin
1/4 to 1/2 cup hemp milk- or non-dairy milk- as needed
Ener-G Egg Replacer for 2 eggs- or 2 large organic free-range huevos
2/3 cup raisins, dried cranberries, or chopped nuts if you prefer

Preheat the oven to 350ºF. Lightly grease a medium Bundt® cake pan.


In a mixing bowl, whisk together the flours and dry ingredients.

Add in the wet ingredients. Beat until a smooth, fluffy batter forms. Note: As mentioned above, if you are using real eggs, you may need less liquid than I did- so start with 1/4 cup non-dairy milk and see how it goes. Add a tablespoon more at a time to achieve a smooth cake batter. Add in raisins or nuts, if desired. Stir to mix.

Scoop the batter into the Bundt® cake pan and spread evenly.

Bake in the center of a preheated oven for 45 to 50 minutes until the cake is firm when lightly touched. Double check with a cake tester, if you like. Note: Baking time may vary for you- I bake at over 7,000 feet.

Cool on a wire rack before inverting the cake onto a serving plate. Cool before slicing- this is a moist and tender cake.

Makes twelve slices.

I wrapped and froze ten slices for future snacking.

Recipe Notes:

We just made this cake again with a few changes- just because.

We used 1 cup brown sugar in place of agave and subbed the raisins with a rounded half cup of mini chocolate chips. It turned out more like a coffee cake. And the chocolate-pumpkin combo? You guessed it.

We enjoy our sugary treats in moderation, don't we, darling?
Gluten-Free Goddess® advises consuming 
no more than 2 tablespoons of sugar a day.

For substitutions, please see my guide to baking with substitutions here.


trinabambina said...

I'm with you! My year starts in the fall - not in the middle of the winter!!

I can't wait to make this cake - but first, off to the store to buy a bundt pan (maybe I will check first ;-))

Thanks for all of your awesome recipes!! I have been gluten free for a year now, and have not missed gluten at all, thanks to you and your yummy recipes.


Anonymous said...

Yeeee!! When I saw this in my inbox I was SO very excited! It looks soo very yummy and I can't wait to try! I'm super excited over the fact it is egg & rice free!! Its PERFECT for us! Thanks!

julie said...

I just harvested 23 acorn squash from the garden, so this is just the recipe I'm looking for. If the acorn squash don't take offense, I'll still call it pumpkin cake.

Shirley said...

I am crazy about fall and pumpkin recipes! I just made a pumpkin pie last weekend. Started with a pie pumpkin. I love a pumpkin pie made from scratch. I make mine (and other pies) crustless by adding 1/4 cup of GF flour to the recipe. It works wonderfully ... nobody ever misses the crust. Thanks so much for this recipe! I have some pumpkin left over from the weekend in the freezer and another pie pumpkin in reserve. One of my favorite "pumpkins" to use is an actual cushaw squash. The flavor is much the same and it's less work for more "pumpkin."

Cherylharris said...

this looks like a beautiful, low glycemic option. thanks so much!!!

Vegetation said...

Mmmm this sounds delicious!

noosh. said...

oh this cake looks so beautiful! i was just thinking the other day it's been a long time since i made something in my bundt pan :) i love that you're baking with agave more now!

Anonymous said...

Love the T-shirt designs on Cafepress! Are any of them available with long sleeves?

Marielle said...

This goes on the list. Made your Eggs Diablo this a.m. for the first time. So yummy. We became nostalgic for Santa Fe and more great food. Voted for your recipe at Whole Foods. I had already been bragging to friends and family about those sweet potato-black bean enchiladas for weeks. Emailed friends and family and they voted, too! Next on the list is acorn squash with green chiles. Here in the Midwest Fall is in the air and we are beginning to plan soup-making Saturdays and pot pies with Martha's pate brisee. Keep the faith, baby. The house will sell and you will forever have fond memories of your New Mexican soujourn.

Tartelette said...

The cake is so gorgeous..wish my computer had a scent button!

~M said...

Karina, this looks wonderful, a perfect mixture of my favorite fall foods! I think I'll try this with butternut squash!

Debbie said...

You are amazing, Karina. This looks
so delicious. I love the whole grains in your recipes without rice
which we have to avoid. I'm getting the urge to bake just looking at it.

Anonymous said...

What a yummy vegan cake! Incredible. I've made lots of vegan cakes in my day, but not gluten-free ones. I expected this pumpkin cake would be moist, but I never expected the wonderful texture, crumb and raise. Great recipe for my diabetic husband, too, since a modest amount of agave instead of sugar doesn't have the glycemic effect that typical high-sugar cakes do. Kudos!

Karina Allrich said...

Trinabambina- Bundt pans work really well for baking vegan and gluten-free. Hope you can find one you like.

Anon- I am baking without rice flour now (I seem to react to it) so I have started a new category at Karina's Kitchen- rice-free recipes. Check out the label "rice-free" for more recipes.

Julie, Shirley, Cheryl, Vegetation- Thank you- and I hope you like it!

Noosh- I'll be baking with agave from now on- so stay tuned. :)

Anon- T-shirts! Thanks- and thanks, too, for the reminder that colder weather means long sleeves. If there is a particular design you'd want to see on a white or dark long sleeve tee, please feel free to e-mail me.

Marielle- I'm so pleased to hear you are enjoying the New Mexican recipes! Thank you.

Tartlette- You are so kind! I am not a natural baker--- talented, like you! You are amazing!

~M- I hear congrats are in order for you! Mazel tov!

Debbie- Thank you- and I'm baking without rice now- so stay tuned. I started a new category for rice-free recipes; search, or look for the rice-free label for more rice-free.

Anon- How glad am I to hear this? It makes my day. Thank you for stopping back to share that with me.

Be well, everyone!


Emil said...

this cake is terrific!I used dried cherries instead of raisins and even my gluten-eating husband said it was really good. Thank you

Patti Anastasia said...

Karina, do you mix this by hand or with a mixer? I mixed by hand and my batter didn't seem fluffy. Wasn't sure if I should have mixed with a mixer. My cake was very tasty, but it very dense and moist, almost too moist. I'm not sure if I baked it long enough. I baked for 55 minutes (I'm at sea level). I used a silicone bundt pan, not sure if that had anything to do with the way it came out. I think I might need to get a regular bundt pan. I left out the raisins. Ah, I just also noticed that my canned pumpkin is 15 ounces, not 14 ounces. I'll try this again soon.

Karina Allrich said...

Emil- Dried cherries sound lovely- next time I will try cherries instead of raisins. Thanks!

Patti- I beat by hand, but a standing mixer would be great for this.

My thought is- it's the pan. Silicone pans are very different than metal baking pans; I use a classic non-stick metal Bundt pan. I have no experience with silicone pans- but I know from baking cookies on a silicone Exopat- it affects baking time (I bake them a bit longer) and the texture is different (more moist and cakey, less crisp).


Nicole said...

Sounds like a great cake and I love the photo! I actually followed the link over here after seeing the photo on flickr ;-)

Kari said...

This is a great cake! I followed Karina's alternate recipe and used brown sugar and chocolate was delish. I didn't have quinoa flour so I used 1/3 cup pancake/waffle mix instead and it worked great. I also made large cupcakes instead of a cake for easy freezing and cut the baking time down to 30-35 minutes (this made 10 large cupcakes). They reheat really well. Thanks for this wonderful recipe Karina!

Karina Allrich said...

Thanks, Nicole! Coming from you- I am honored. xox

Kari- Ooh, thanks for the idea of big cupcakes. Sounds fun. And I'm glad the subs worked. I love it when readers stop back to share.

Take care!


Jade Lam said...

Karina, if you subbed the agave for honey in this recipe, how much honey do you think you would need? Same as agave?

Karina Allrich said...

Hi Jade- It should be fine. They're quite similar, and this is a relatively small amount.


avia said...

So happy to get your email today. I'm fairly new at being free of all these gluten foods and many many others besides. I've recently lost rice too, which was one of my main foods. Thanks for being there!

moonwatcher said...

HI Karina,

I just made this today--I made the original version because I wanted to try making something with just the agave and no sugar, and it is delicious--to me it tastes like gingerbread, which I love. Shortly after it was turned onto the plate, one of my college age neighbors came over to help me unclog my sink, and I offered him a piece. He is not vegan or gluten free, so is more used to conventional baked goods, but he loved it, too!! He asked me what kinds of flour were in it, and said he'd be happy to help "test" any more of my gluten free baking. . .

so thank you for a great fall cake!



Karina Allrich said...

Thank you all so much! Glad for the pumpkin love out there. xox


Gluten-Free Goddess eBook on iTunes