Gluten Free Pumpkin Cake

by Jane Rabaca August 26, 2025

Get ready to grab your mixing bowl because this one-bowl gluten free pumpkin cake is about to become your new favorite fall tradition! It’s incredibly moist, packed with all the classic autumn spices, and so simple that even a beginner baker can pull it off perfectly. Get ready to bake a little bit of fall magic!

Whether you are serving this for Halloween, Thanksgiving, or a birthday, it is sure to be a hit! This easy cake recipe is made in one mixing bowl and one pan. It doesn’t get any easier!

Why You Will Love This Gluten Free Pumpkin Cake Recipe

Simple & Straightforward: This is a one-bowl wonder! All the ingredients (except the frosting) are mixed together, making for an easy cleanup.
Perfectly Moist Texture: The combination of pumpkin purée, Greek yogurt, and oil ensures a cake that is incredibly moist and tender, a common challenge in gluten-free baking.
Rich Autumnal Flavor: With a generous amount of pumpkin pie spice, this cake delivers that classic, warm, and inviting flavor profile you crave during the fall season.
Naturally Delicious: Using whole ingredients like pumpkin purée and Greek yogurt provides a wholesome base for this delightful treat.
Check out this Easy Pumpkin Bread or these Gluten Free Pumpkin Bars for another cozy fall dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for easy gluten free pumpkin cake. Scroll down to the recipe card for full ingredients list and instructions.

First, use gluten free flour. I highly recommend using King Arthur Flour gluten free flour. In addition, Bob’s Red Mill gluten free baking flour is a great option.

Light brown sugar adds a cozy sweetness. For a refined sugar free version, replace with coconut sugar.

Pumpkin pie spice adds the delicious fall flavor! If you don’t have any, replace with cinnamon and a pinch of nutmeg.

Baking soda helps this cake rise in the oven.

Add in a pinch of sea salt to balance out the sweetness.

Greek yogurt keeps this cake very moist. Use plain Greek yogurt, not sweetened.

Use pumpkin purée, not canned pumpkin pie mix. I always use Libby’s.

Avocado oil also helps keep the cake moist. Feel free to use olive oil instead.

Vanilla extract adds a cozy homemade flavor.

Four eggs help bind the cake together. Do not replace the eggs.

Lastly, top with your favorite frosting. Buttercream and cream cheese frosting work best!

Taste & Texture

This gluten free pumpkin cake has the perfect balance between a dense, satisfying texture and a light, airy crumb. The use of pumpkin purée and Greek yogurt gives it moistness, preventing the dry, crumbly texture that can sometimes happen with gluten free baked goods.

The flavor is a tasty blend of sweet and spiced, with the earthy notes of pumpkin complemented by the warm, aromatic blend of cinnamon, nutmeg, ginger, and cloves from the pumpkin pie spice.

It’s the kind of cake that feels like a warm hug on a chilly fall day!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper.

Step 2

In a large mixing bowl, add the gluten free flour, brown sugar, pumpkin pie spice, baking soda, and sea salt. Stir together.

Step 3

Then, add in the remaining ingredients (except for the frosting). Stir until a thick cake batter is formed.

Step 4

Transfer the cake batter to the lined pan. Smooth into an even layer.

Step 5

Bake for 34 to 38 minutes or until a toothpick inserted into the middle comes out with only moist crumbs.

Step 6

Fianlly, remove the cake from the oven. Allow the gluten free pumpkin cake to fully cool before frosting and serving!

Expert Tips and Tricks for a Perfect Cake

Choose the Right Flour: The type of gluten free flour you use can make a big difference. We recommend using a high-quality all-purpose gluten free flour blend like King Arthur Flour or Bob’s Red Mill. These blends are specifically designed for baking and produce a more consistent result.

Pumpkin Purée vs. Pumpkin Pie Filling: Be sure to use 100% pure pumpkin purée, not canned pumpkin pie filling. Pie filling has added sugars and spices, which will alter the flavor and texture of your cake.

Don’t Over bake: The key to a moist cake is to not overbake it. Start checking for doneness around the 34-minute mark. The cake is ready when a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.

Cool Completely: Patience is a virtue when it comes to frosting! Make sure the cake has completely cooled before you even think about adding the frosting. Frosting a warm cake will cause it to melt and slide right off.

Flavor Variations & Add-Ins

Get creative with your gluten free pumpkin cake!

Chocolate Chips: Stir in a cup of your favorite gluten-free chocolate chips for a rich, decadent twist.
Nuts: For a delightful crunch, fold in 1/2 cup of chopped pecans or walnuts.
Cranberries: A handful of dried cranberries can add a tart, festive flavor.
Frosting Fun: While cream cheese and buttercream frostings are classic choices, consider a maple glaze for a less-sweet option or a decadent brown butter frosting to elevate the flavor.

How to Serve & Store

Serve this gluten free pumpkin cake at room temperature. It’s the perfect dessert for holiday gatherings, fall parties, or simply a cozy night in. For an extra touch, serve it with a dollop of whipped cream or a sprinkle of cinnamon.

To store leftovers, place the cake in an airtight container. It will stay fresh at room temperature for up to two days. If you still have leftovers after that, move the container to the refrigerator where it will keep for up to a week.

For longer storage, you can freeze slices of the unfrosted cake for up to three months. Thaw in the refrigerator before frosting and serving.

Frequently Asked Questions (FAQs)

Can I make this cake dairy free?

Yes! You can substitute the plain Greek yogurt with a plain, unsweetened dairy free yogurt alternative (like coconut or almond-based yogurt) in the same amount.

Is it okay to use olive oil instead of avocado oil?

Absolutely. Both avocado and olive oil work well in this recipe, providing a moist texture without a strong flavor. You can also use other neutral-tasting oils like vegetable or canola oil.

What if I don’t have pumpkin pie spice?

No problem! You can easily make your own. A common blend is 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ground ginger, and a pinch of ground cloves. Double these amounts for this recipe.

Equipment Needed

Pyrex Glass Measuring Cups: Use these heavy duty measuring cups for baking cakes.

9 Inch by 13 Inch Pan: This is my favorite pan for this gluten free pumpkin cake recipe.

Hand Mixer: This hand mixer is a great kitchen staple.

KitchenAid Stand Mixer: If desired, a stand mixer can be used. Be sure to not over mix.

Pyrex 3 Glass Mixing Bowls: These are my favorite glass mixing bowls for baking!

You May Also Enjoy

If you make this gluten free pumpkin cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

posted in: Desserts, Fall, Gluten Free, Halloween, Recipes, Thanksgiving 0 comments