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Decadent and moist gluten-free chocolate chip bundt cake tastes like a copycat replica of Nothing Bundt Cakes‘ gluten-free recipe! This easy, bakery-style cake has a thick drizzle of cream cheese frosting on top.
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The popular chain bakery, Nothing Bundt Cakes, ultra moist cakes has become a national sensation. Popular flavors such as chocolate chocolate chip, white chocolate raspberry, and vanilla are all drizzled thick with their signature cream cheese frosting.
They also offer a gluten-free chocolate chip bundt cake or bundtlets (miniature bundt cake), which to the pleasant surprise of celiacs or gluten-sensitive people, has the exact taste and texture or “real” cake.
Much like copycat gluten-free crumbl cookies, we can now have our cake and eat it too! Gluten-free chocolate chip cake is the only flavor Nothing Bundt Cakes offers, but enjoy many other homemade gluten-free cake recipes with gluten-free red velvet cake or gluten-free chocolate cake!
If you love easy gluten-free bundt cake, be sure to check out gluten-free lemon bundt cake recipe as well!
Nothing Bundt Cakes notes in their FAQs that although their gluten-free chocolate chip cake has gluten-free ingredients, it is not baked in a gluten-free environment. Therefore, a homemade copycat version is a safer option for those with severe gluten allergies.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
For the frosting beat together softened cream cheese and butter until smooth. Mix in the vanilla and powdered sugar until no lumps remain.
To frost the cake in a copycat way, place the frosting into a large ziplock bag or pastry bag. I find placing the bag in a tall, sturdy cup and then filling, makes this process easier.
Snip off the corner of the bag and then start in the center hole and squeeze in a straight line to the outer edge of the cake. Swoop back to the center, circling the cake, until it is frosted. Of course, you could always simply spread the frosting all over as well!
For individual cakes, use a bundtlette pan. However, it is important to note the capacity of the smaller pans so the batter does not overflow while baking.
The cake batter recipe fills a 12-cup bundt pan. Mini bundt pans come in various sizes, but when pouring in the pan, it should not reach more than two-thirds up the sides. The baking time will also be about 18-25 minutes, depending on the pan volume.
Bundt cakes can be any cake recipe baked in a bundt pan. Bundt pans have a decorative edge with a hole in the middle to make an almost doughnut shaped cake.
Since the cake batter makes more contact with outer and inner edges of the pan, bundt cakes conduct more heat and bake evenly throughout. If you love chewy cake edges with a moist interior, then bundt cakes are ideal!
Since bundt pans hold so much batter, you have to be careful when substituting another cake pan. Be sure to not overfill and leave at least 2 inches space, leaving room for cake to rise in the pan and not all over your oven!
You can make your own bundt cake pan using two 9-inch cake pans with a narrow glass jar in the middle to create the hole. A 9X13-inch pan may also be used, but you may have excess batter, which can be poured into muffin tins.
Alternatively, a tube pan, like the one used in gluten-free angel food cake, will also work interchangeably. Just be sure to grease it well so the cake releases.
Bundt cake pans are very deep, so they require a long baking time. If you plan on using a substitution, less time will be required for shallower pans. For either bundt cakes, or any other cake recipes, I recommend this cake tester because it’s more reliable than a toothpick.
I have not tested this chocolate chip bundt cake with dairy-free sour cream, so I cannot say with certainty how it will turn out. If you do, please leave me a message in the comments below!
Vanilla pudding mix does not contain dairy, so that is safe to use. You will also have to replace the chocolate chips with dairy-free baking chips.
Either omit the frosting or use a simple glaze of 1 ½ cups powdered sugar mixed with 2 tablespoons dairy-free milk.
Since the cake has cream cheese frosting, it will need to be refrigerated for long term storage. If the room is not overly warm, the cake may sit out up to 8 hours before refrigerating.
I find the texture of gluten-free cakes to be more enjoyable when at room temperature, but since this recipe has a moist, dense crumb, it tastes great chilled or brought to room temp!
To freeze the cake after frosting, place it on a baking sheet and freeze until the frosting is solid and hard to the touch. Then securely wrap the cake in several layers of plastic wrap, again in foil, and freeze up to 3 months.
Freeze leftover cake slices by wrapping in plastic wrap first. Transfer slices to a ziplock freezer bag. Thaw overnight in the refrigerator before enjoying.
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step-by-step web story instructions for this recipe!
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posted by Melissa Erdelac on July 12, 2022
39 comments Leave a comment »
The cake turned out great! I used Bob’s Red Mill 1 to1 flour and a combination of sugar free pudding (meant to get the regular but ended up with sugar free) and protein shake mix because the pudding mix wasn’t quite the right amount. I ended up splitting the batter between two 6 cup pans, and I probably could have gotten away with one pan and two mini pans. My husband and I ate about half of one cake while it was still warm without any frosting and it was delicious!
So lovely to hear, Brianna! This makes me so happy 🙂
Best,
Melissa
Favorite recipe!
Awesome! Thanks for saying so, Michelle! I appreciate it.
Best,
Melissa
Thank you. This is a great recipe. For readers, I would suggest reading all of Melissa’s tips and suggestions before making it.
Please post more recipes. I miss good chewy bagels (America’s Test Kitchen has an okay one) and I miss baklava.
Thank you, Chris. I appreciate this. I do have a bagels recipe if you use the search on the site. Baklava…hmm…me too.😢
Best,
Melissa
Worst recipe ever. Followed exactly and even bought the flour recommended. Was so thick it would not even mix properly. I had to add another egg, more oil and hot water. It still was pretty thick but I stuck it in the oven as is. It was super dense and looked somewhat uncooked in the center even after leaving it in the oven extra time. Do not waste your time, money, or effort with this recipe.
Hi Maureen,
My apologies for the frustrations. I know wasting time and ingredients is never fun, and I promise that is never my intention. I promise many people have had success with the recipe, including myself many times. Can you tell me which GF flour blend you used? I have a feeling that had something to do with it.
Best,
Melissa
Do you have and suggestions for alternative ingredients to the gluten free chocolate chip Bundt cake recipe? The recipe came out so good that I was wondering if you experimented with other flavors and mix ins. Again, thanks for a great recipe.
Hi Belinda,
I do! I agree. I loved it so much, I adapted it for two other flavors, a gluten free lemon bundt and gluten free chocolate bundt. I feel with these 3 recipes you can adapt them to make many versions, like lemon raspberry, chocolate mocha, an orange bundt…
Best,
Melissa
This is delicious! I followed the directions exactly. I appreciate all the suggestions and advice given regarding this recipe. I was pleasantly surprised how good it came out. The only thing I would do differently is cut back on the chips a little. This recipe is a keeper! Thanks so much!
You are so welcome, Belinda! I’m glad you enjoyed the recipe.
Best,
Melissa
Made this in a mini Bundt pan that made 6! They took 20 minutes and needed to go on the top rack for even baking. I did less chocolate chips than suggested (closer to one cup). They are delish!
Thank you so much for sharing these tips. I need to get some of those mini bundt pans!
Best,
Melissa
Tweeked and wonderful! I made little bundtlets. Instead of chocolate chips I used raspberries that I had pulled apart into smaller pieces and blueberries (1 1/4 C). I also didn’t have any sour cream on hand, so I used lactose free sweetened Greek yogurt and cut down on the sugar a bit. Bake time was reduced to 19 minutes. They are so good and has a wonderful raspberry flavor. I plan to serve them with fresh fruit and pipe a little of the frosting over the top.
Love hearing this, Angie, and your tips are so helpful! Thank you so much for taking the time to let us know!
Best,
Melissa
Made this yesterday using my own gf flour blend (I am tapioca starch/flour intolerant) and I loved it. Thank you for the recipe. Once it was slightly cool, I cut a slice to see if it was good. Ended up testing two slices and decided it was so good, it didnt need frosting!
Amazing, Kathy! Thank you so much for taking the time to share!
Best,
Melissa
I made this as written and it was a huge hit! I’m wondering – for my friends who are gluten fans – would there be any adjustments needed to make this with regular AP flour?
Hi Goldy,
I’m glad you enjoyed the recipe! Hmm, I can’t be sure exactly because I only tested it with gluten-free flour. However, all purpose flour is generally more forgiving, so I shouldn’t think it would be problem? There might be some difference in baking time. It probably wouldn’t need to bake as long, I’m guessing, because AP flour absorbs moisture better.
Best,
Melissa
I made this following exact directions except for also adapting for dairy free. I used Lactaid lactose free sour cream and Country Crock plant butter in the batter. The cake was delicious! The dairy free cream cheese frosting, however, was a disaster. I think I would just get canned cream cheese frosting (which is often dairy free) and frost as recommended. Thank you! It was a very moist and delicious cake!
Thanks for the tip about the frosting, Deanne. I didn’t know that! I appreciate you taking the time to write.
Best,
Melissa
This recipe was absolutely perfect! This cake is at Nothing Bundt Cakes. Made it at home and only had to buy the pudding mix. I was so proud of myself. It looked so pretty. I even added a flower on top like they do at the store. Everyone raved about how good this tasted! Well done!
Yay! This makes me so happy Erin! I’m proud of you too!
Best,
Melissa
This is not the same flavor as the Nothing Bundt Cake Recipe. It seems like it is missing something. I suppose it is a starting point but much too sweet, too much chocolate. Please keep me posted on any tweeks to the recipe that may get closer in flavor.
Hello,
Sorry you were disappointed by the recipe. I’d love to hear from others what they think. I find the “real” Nothing Bundt Cake to be immensely sweet and decadent as well…
Best,
Melissa
Should the flour be sifted? This will make it less dense correct?
Hi Dee,
I’ve never sifted the flour for this recipe. In general, bundt cakes do have a slightly denser texture because of using oil for the fat versus butter.
Best,
Melissa
Can I freeze leftover batter?
Hi Kelsi, I haven’t tried this, but I don’t think it would work because of the baking powder. If you have leftover batter, I would recommend baking the cake and freezing that.
Best,
Melissa
This cake is delicious! A little dense but moist and even my husband agreed it didn’t taste GF. It tastes like a chocolate chip cookie in cake form. It’s very rich (you could even skip the frosting if you wanted…but I’m not going to 😉). I’m quite excited to have this in my fridge all week to snack on. Thank you!
Hi Aubree,
Thanks so much for sharing! Yes, bundt cakes are a little more dense than regular cakes, but still equally delish! Glad you and your husband enjoyed it!
Best,
Melissa
I made your original recipe which calls for 1 1/2 cups granulated sugar. Then I looked it up again and noticed you changed it to 1 cup granulated sugar and 1/2 cup brown sugar. Why the change and how did it change the cake?
I ended up taking the cake out at 50 minutes because it seemed done. I did not have a cake tester though and used a toothpick. It could have baked the full 55 minutes because the middle was not quite done, but it still came out well and very moist.
Hi Kathy,
I accidentally published the recipe with the 1 1/2 cup sugar the first time. It was meant to have 1 cup sugar 1/2 cup brown sugar to get more of that “caramely” taste. I was adapting the recipe from another bundt cake recipe of mine, and I forgot to add that adjustment. Testing a bundt cake can be tricky because it is so thick. If you have a wooden skewer, that works too. Or you could use a knife because you won’t be able to see it once the cake is flipped. I’m glad you are enjoying the recipe!
Best,
Melissa
Next time I will use the brown sugar! The recipe is definitely a keeper! Thanks for sharing it.
Could I make this into cupcakes?
Hi Samantha, I don’t see why not. I’m not sure on the baking time, but maybe I’d start with 20-25 minutes and check with a toothpick in the center.
Best,
Melissa
At what point do you add the chocolate chips to the batter? I’ve read the recipe multiple times and don’t see it mentioned.
Thanks!
I’m so sorry, Valerie! Thank you so much for pointing this out. Doh! It’s the last thing you mix in before spreading in bundt pan. All fixed now!
Best,
Melissa
Hey! I’m Melissa, mother of 4, who loves to make soul-warming comfort food that keeps the taste, but takes out the fuss. My family-friendly recipes are deceptively gluten free, using simple grocery store ingredients that appeal to all food lovers.
Simple hacks for fail-proof gluten-free dishes every time!
Simple hacks for fail-proof gluten-free dishes every time!
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