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Gluten-Free Pumpkin Bundt Cake

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Ingredients

Warning0 allergens identified

Gluten-Free Pumpkin Bundt Cake

2 ½ cups sugar

1 cup canola oil

3 eggs

1 can pumpkin puree

3 cups Gluten-Free All-Purpose Flour

2 teaspoons baking soda

½ tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

¼ tsp ground cloves

4 ounces cream cheesesoftened

½ cup powdered sugar

½ tsp vanilla extract

2 tablespoons almond milk

Instructions

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Instructions

Preheat oven to 350 degrees F. In a large bowl, mix together sugar and canola oil until combined.

Add in 1 egg and blend, then add in a third of the pumpkin puree and mix. Repeat until all eggs and pumpkin puree is well incorporated. Set wet ingredients aside.

In a medium bowl, whisk together 3 cups gluten-free flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and ¼ teaspoon ground cloves.

Mix about a third of the dry ingredients into wet mixture, blending until combined. Continue until all of the dry ingredients are incorporated into the batter.

Pour mixture into a prepared bundt pan and use a spatula to evenly distribute. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.

Transfer cake to a wire rack and let cool for 10 to 15 minutes. Flip cake out to completely cool.

While cake is cooling, make the Cream Cheese Icing. Use a hand mixer to blend cream cheese, until light and fluffy, about 1 to 2 minutes. Add in powdered sugar and mix until well combined. Add vanilla extract and almond milk and blend.

Transfer icing to a piping bag and drizzle onto the cooled cake. Let set and serve.

Bite Tutorial

Nutrition

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring eggs, cream cheese, and almond milk to room temperature before mixing to ensure proper emulsification and a smoother, more uniform batter that bakes evenly.
Bloom Your Spices 🌿
Whisk cinnamon, nutmeg, and cloves together with the dry ingredients for 30 seconds to distribute the spices evenly and intensify their aromatic flavors throughout the cake.
Don't Overmix Gluten-Free Batter 🥄
Mix your gluten-free flour batter gently and only until just combined to prevent overdeveloping the structure, which can create a dense, tough crumb texture.
Oil Choice for Moisture 🫒
Use canola or light neutral oil rather than butter in this recipe—it creates superior moisture retention in gluten-free cakes, resulting in a tender crumb that stays fresh longer.
Cool Completely Before Frosting ❄️
Allow the Bundt cake to cool in the pan for 15 minutes, then on a wire rack for at least 2 hours, ensuring the cream cheese frosting won't melt and will set properly for a polished appearance.