A copycat Nothing Bundt Cakes recipe, this Gluten Free Chocolate Chip Cookie Bundt Cake tastes JUST LIKE the original but doesn't cost a fortune!
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I remember the first time I decided to order a gluten free cake from Nothing Bundt Cakes. I think I paid $33 for what I thought was the tiniest (8 inches) cake. I said to myself, "this better be really good for that amount of money." Well, it did not disappoint. It was good. Really, REALLY good!! My husband and I went crazy for it.
Naturally, I knew I had to figure out how to make it cuz I darn sure wasn't gonna spend that kinda money on it again. I got right to work, while I still had a few pieces of the original cake in my fridge. That way I could do a side-by-side taste test. While my husband loved it (his sweet tooth is even bigger than mine), I thought it was WAY too sweet, both the cake and the frosting. I gave up for the time being. The next time I ordered a cake from Nothing Bundt Cakes was when my dad passed away just a few days before his 83rd birthday (last summer). My sister and I thought we needed to acknowledge his birthday and sing happy birthday to him in heaven, complete with a cake. While the cake was delicious, it was the hardest birthday we ever celebrated.
here's what you'll need to make a chocolate chip Cookie bundt cake
cake ingredients
- Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but has not been tested.
- Sour cream - sour cream makes the cake extra moist.
- Brown sugar - brown sugar makes the cake similar to a chocolate chip cookie in flavor. I altered my recipe for gluten free chocolate chunk cakes (a family favorite) to make this recipe.
- Butter - butter makes everything better, doesn't it?
- Mini chocolate chips - I personally prefer a little less chocolate chips than my husband, so I've given amount variations in the recipe at the bottom of the page.
frosting ingredients
- Cream cheese - contrary to everything you know about cream cheese frosting, this cream cheese needs to be COLD. Trust the process.
- Butter - the butter, on the other hand, needs to be extremely soft, basically spreadable.
- Powdered sugar - most cream cheese frosting recipes are overly sweet (imo), but not this one.
- Vanilla extract - I love simplistic recipes like this one. Only 4 ingredients and mind-blowingly delicious!
let's make a Yummy bundt cake!
- Step 1: Cream butter and brown sugar until smooth.
- Step 2: Add eggs, one at a time, beating well after each.
- Step 3: Add sour cream and vanilla and whisk to fully combine.
- Step 4: Add flour blend, baking powder, baking soda, salt, and mini chocolate chips and stir just until incorporated.
- Step 5: Spread batter into greased and floured Bundt pan and bake for 40-50 minutes, or until a skewer inserted in the middle comes out clean.
- Step 6: Cool in pan for 45 minutes and then tip out onto serving platter.
- Step 7: Make frosting and pipe in ribbons onto cooled cake.
- Step 8: Smooth the frosting in the middle hole with an offset spatula and serve.
Chocolate Chip Bundt Cake FAQs
Yes, it actually is gluten free. But it's so expensive, my version tastes just like it and is so much cheaper to make yourself (and very easy as well).
You can, but the frosting is so good you really should try it. It's not overly sweet like so many other cream cheese frostings, and it holds up really well.
Yes, you can substitute the mini chocolate chips with regular-sized chocolate chips or chocolate that has been cut into chunks.
more gluten free bundt cakes
- Gluten Free Pumpkin Bundt Cake
- gluten free apple bundt cake
- gluten free chocolate fudge bundt cake
- gluten free mini hummingbird bundt cakes
- gluten free cranberry orange bundt cake
Gluten Free Chocolate Chip Bundt Cake
Equipment
Ingredients
Cake
- 1 cup (226g) butter, at room temperature (dairy-free butter may be substituted)
- 1½ cups (300g) packed light brown sugar
- 3 large eggs, at room temperature
- 1½ cups (360g) sour cream, at room temperature (a dairy-free alternative may be substituted)
- 1 tablespoon vanilla extract
- 2¼ cups (315g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has not been tested)
- 2 tsp (8g) baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (184g) mini chocolate chips (or up the amount to 1½ cups (276g) like my husband likes)
Frosting
- 3 8-oz packages (680g) cream cheese, COLD (a dairy-free alternative may be substituted)
- 9 tbsp (127g) butter, very soft (a dairy-free alternative may be substituted)
- 2¾ cups (343g) powdered sugar
- 2 tablespoon vanilla extract
Instructions
For the Cake
- Preheat oven to 350°F. Grease and flour a 10-12 cup Bundt pan and set aside.
- In a large bowl, cream the butter and sugar until smooth. Add eggs, one at a time, whisking until smooth. Add sour cream and vanilla and continue whisking to incorporate.
- Add the flour, baking powder, baking soda, salt, and chocolate chips to the bowl and gently stir until completely combined.
- Scoop into prepared pan and smooth the top. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and place pan on a wire rack to cool cake in pan for 45 minutes before flipping cake out onto a serving platter to finish cooling completely before frosting.
For the Frosting
- In a large bowl or in the bowl of a stand mixer, beat COLD cream cheese and vanilla until smooth. Add powdered sugar in increments, beating until all powdered sugar has been incorporated.
- Add very soft butter and mix until frosting is fully combined and stiff. Scoop into a decorating bag fitted with a 1A piping tip (half-inch round) and decorate cake as desired (see video for full instructions on how to decorate like a Nothing Bundt Cake). Serve cake immediately.
Riya says
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