Gluten-free Pumpkin Mocha Bundt Cake

Gluten-free Pumpkin Mocha Bundt Cake

Fall is my favorite season. In New England the air becomes crisp, the light changes, and among other things, we celebrate quite a few birthdays in my family. Since I moved to the United States I also learned to appreciate the flavor of pumpkin in sweets. Before, when I lived in Italy, pumpkin was mostly used in risotto or soups. But my culinary growth has broadened my horizons and, boy, am I happy that pumpkin has found its way into my baked goods!

This recipe had caught my eye a few times during the last few weeks. The combination of mocha and pumpkin was very appealing. I chose to adapt the recipe from Zoë François.


Gluten-free Pumpkin Mocha Bundt Cake

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time


Cooking time






  • 240 g 240 vegetable oil – 1 cup

  • 200 g 200 granulated sugar – 1 cup

  • 227 g 227 light brown sugar – 1 cup

  • 3 large 3 eggs

  • 425 g 425 canned pumpkin puree – 1 can

  • 120 g 120 evaporated milk – 1/2 cup

  • 1 Tablespoon 1 vanilla extract

  • 2 Tablespoons 2 glycerin

  • 350 g 350 Simona’s Flour Mix – 1 1/4 cups

  • 1 1/2 teaspoons 1 1/2 baking soda

  • 1 teaspoon 1 salt

  • 1 1/2 teaspoons 1 1/2 pumpkin pie spice*, divided

  • 20 g 20 unsweetened cocoa – 2 Tablespoons

  • 1 teaspoon 1 instant espresso

  • 25 g 25 Confectioners’ sugar for dusting – 1/4 cup


  • Preheat oven to 350°F. Butter and flour a 10-cup Bundt Pan.
  • In a large bowl, combine the oil, sugar, brown sugar, and eggs. Once they are well combined add the pumpkin puree, vanilla, evaporated milk, and glycerin.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the pumpkin mixture and mix until it all comes together in a smooth batter.
  • Divide the b batter into two bowls. Stir the espresso and cocoa powder into one of them; and stir one teaspoon of the pumpkin pie spice in the other.
  • Pour the two batters into the prepared pan, in alternate layers.
  • Bake for about 1 hour 10 minutes or until a tester comes out with moist crumb.
    Allow to cool in pan for about 15 minutes, then turn cake out onto a serving dish. Once the cake is cool combine confectioners’ sugar and remaining 1/2 teaspoon of pumpkin spice for the topping and sprinkle it over the top of the cake.


  • *To make your own pumpkin pie spice blend together 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon each of ground nutmeg and cloves.

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