What are the ingredients in nothing bundt cakes gluten-free?

Nothing Bundt Cakes is a popular bakery chain known for their moist and delicious bundt cakes. Many of their classic cake flavors are gluten-free, making Nothing Bundt Cakes a go-to for those with gluten sensitivities or celiac disease. But what exactly goes into making these gluten-free confections? Read on to learn more about the ingredients that allow Nothing Bundt Cakes to create gluten-free cakes that don’t compromise on taste or texture.

Gluten-Free Flour Blends

The foundation of any gluten-free baked good is the flour. Rather than using traditional all-purpose flour, Nothing Bundt Cakes relies on specialty gluten-free flour blends to give their cakes structure and texture. Specifically, they use a blend of:

  • Rice flour
  • Potato starch
  • Tapioca flour
  • Xanthan gum

Rice flour provides a neutral, mildly sweet flavor base. Potato starch gives binding power. Tapioca flour lends chewiness. And xanthan gum acts as a binding agent to mimic the texture and elasticity that gluten provides in traditional baked goods.

Combining these flours and starches allows the bundt cakes to rise properly and achieve a moist, tender crumb. It also provides the signature dome shape consumers expect from Nothing Bundt Cakes.

Flour Blend Ratios

While Nothing Bundt Cakes doesn’t share the exact ratios used in their proprietary flour blend, common combinations are:

Rice flour 50-70%
Potato starch 20-30%
Tapioca flour 10-20%
Xanthan gum 1-2%

Getting the right blend of these gluten-free flours and starches achieves the ideal texture for bundt cakes.


Eggs play several important roles in gluten-free cakes. They:

  • Provide structure
  • Add moisture
  • Help bind ingredients
  • Improve texture
  • Add color

Nothing Bundt Cakes likely uses eggs in all their gluten-free recipes. Vegetarians should note that their cakes are made with real eggs, not substitutes.

Cakes made without eggs tend to be flatter and more prone to crumbling. The proteins in eggs give batter the strength to hold together and rise. Their fat also retains moisture.

For the best results, Nothing Bundt Cakes probably uses large eggs at room temperature. Cold eggs could inhibit gluten-free batter from expanding properly.

Estimated Number of Eggs

Most standard 9-inch cake recipes call for 2 to 3 eggs. Scaling up for Nothing Bundt Cakes’ larger bundt sizes likely requires:

Bite-size cakes 3 eggs
Mini cakes 4 eggs
Small cakes 5 eggs
Classic cakes 6 eggs
Large cakes 9 eggs
Bundtinis 1 egg per cake

The number of eggs may vary slightly between flavors, but most standard Nothing Bundt Cakes use at least 4 to 6 eggs.

Dairy Products

Many Nothing Bundt Cakes are made with butter and buttermilk. These dairy products add important moisture and richness.


Butter contributes several attributes to gluten-free cakes:

  • Rich, creamy flavor
  • Tender, delicate crumb
  • Moist, dense texture
  • Golden color

The fat in butter coats the grains in gluten-free flour blends. This prevents dryness and improves the cake’s ability to hold moisture.

Nothing Bundt Cakes likely uses between 1/2 to 1 cup of unsalted butter per cake, depending on size. Vegetarians should note their cakes contain real butter.


Buttermilk adds tangy flavor to cakes. The acidity reacts with baking soda to give lift. This makes the crumb lighter and more tender.

Buttermilk also keeps cakes deliciously moist. The liquid hydrates gluten-free flours to prevent dryness.

For each cake, Nothing Bundt Cake might use between 1/2 to 1 cup of buttermilk. Low-fat or full-fat both work well.

Other Dairy

Some Nothing Bundt Cake recipes also contain:

  • Cream cheese
  • Sour cream
  • Yogurt
  • Milk

These lend even more moisture, tang, and richness. Many flavors likely incorporate one or more additional dairy components.


Sugar performs several crucial functions in baked goods. In gluten-free cakes, it:

  • Enhances flavor
  • Browns exterior
  • Promotes moisture retention
  • Feeds yeast for rise
  • Balances flour textures

The right amounts result in cakes that are neither too dry nor dense.

Granulated White Sugar

This is the most common sweetener used in cakes. It dissolves well in batter and provides a neutral sweetness that highlights other flavors.

Nothing Bundt Cakes likely uses 1 to 2 cups of granulated sugar per cake based on size.

Powdered Sugar

Some recipes call for powdered sugar, which dissolves more easily than granulated. It may be used in frostings and glazes. Powdered sugar often contains a little cornstarch to prevent clumping.

Brown Sugar

For flavors like chocolate, caramel, or spice cakes, Nothing Bundt Cakes probably uses brown sugar. The molasses notes enhance these cakes.

Brown and white sugar can typically be swapped equally in recipes. The brown sugar may provide slightly more moisture.

Other Sweeteners

Some Nothing Bundt Cake recipes may also include:

  • Honey
  • Maple syrup
  • Agave

These liquid sweeteners add unique flavors. A blend of sugars helps achieve an ideal moisture and sweetness balance.

Fats and Oils

Beyond butter, Nothing Bundt Cakes also relies on oils to impart moisture and richness.

Vegetable Oil

An odorless, flavorless oil like canola prevents gluten-free cakes from drying out. The neutral taste doesn’t compete with other flavors.

Nothing Bundt Cakes might use 1/4 to 1/2 cup oil per cake. Light olive oil also works well.

Coconut Oil

For flavors like vanilla, coconut, or banana, coconut oil enhances the tropical essence. The high smoke point allows it to withstand high oven temperatures.

It may replace a portion or all of the standard vegetable oil.

Other Oils

Some recipes may be enriched with:

  • Melted butter
  • Vegetable shortening

These tenderize the crumb and improve moisture retention.


Emulsifiers are ingredients that help bind together liquid and fat molecules. In cakes, they:

  • Improve moisture retention
  • Blend ingredients
  • Stabilize batter
  • Soften crumb
  • Prolong freshness

They perform some functions normally handled by gluten.


The lecithin in eggs acts as a natural emulsifier. It enables fats and liquids to combine smoothly.

Xanthan and Guar Gums

These stabilizing gums mimic gluten development in cakes. They strengthen the batter to prevent mixtures from separating.

Most gluten-free flour blends contain xanthan gum. More may be added to improve emulsification.

Vegetable Gums

Nothing Bundt Cakes may also use vegetable gums like:

  • Locust bean gum
  • Cellulose gum

These aid in evenly dispersing ingredients.


Leaveners give lift to cakes. They trap and release air bubbles, allowing batters to rise. Gluten-free cakes rely heavily on chemical leaveners since they lack gluten.

Baking Powder

This provides most of the rise in Nothing Bundt Cakes. It activates quickly once mixed with liquid to produce carbon dioxide bubbles.

Recipes likely use 2-4 teaspoons of double-acting baking powder. This dual-leavening gives an initial boost then more lift during baking.

Baking Soda

For recipes with acid components like buttermilk, Nothing Bundt Cakes probably includes around 1 teaspoon baking soda.

Baking soda neutralizes acids to generate additional lift. It lightens texture and improves moisture retention.

Cream of Tartar

A pinch of cream of tartar stabilizes egg foams and maintains cake volume. It prevents gluten-free batters from deflating too quickly before baking.

Extracts and Flavorings

Extracts, oils, and flavorings allow Nothing Bundt Cakes to create everything from almond to lemon to red velvet creations.

Vanilla Extract

This universal flavor enhances nearly all cakes. Nothing Bundt Cakes likely uses 2-4 teaspoons of real vanilla extract per cake.

The vanilla provides a sweet, floral aroma and flavor. It complements chocolate, fruit, nut, and spice cakes beautifully.

Almond Extract

For almond cake and other nut-based flavors, Nothing Bundt Cakes probably uses 1-2 teaspoons almond extract.

This imparts a distinct nutty essence. A little goes a long way in providing intense almond flavor.

Fruit Oils and Extracts

Lemon, orange, strawberry, and other fruit oils and extracts help create vibrant, fruity cakes.

Just a teaspoon or two gives pronounced citrus, berry, or other bright notes.

Cocoa Powder

Dark cocoa powder delivers rich chocolate essence in Red Velvet and other chocolate cakes. Around 1/4 cup adds plenty of decadent chocolate taste.

Spice Flavorings

For pumpkin, carrot, gingerbread and spice cakes, Nothing Bundt Cakes likely uses ground cinnamon, ginger, nutmeg, cloves and other spices.

These may range from 1 teaspoon up to 1 tablespoon each depending on the prominence desired.

Food Coloring

Vibrant food coloring helps make the visual appeal of Nothing Bundt Cakes stand out.

Liquid Food Coloring

For brighter colors, Nothing Bundt Cakes probably uses liquid food gel coloring. A little goes a long way to create vivid hues.

Common colors include:

  • Red – Red Velvet cakes
  • Yellow – Lemon or vanilla cakes
  • Green – Matcha green tea cakes
  • Blue – Birthday confetti cakes
  • Brown – Chocolate or caramel cakes

A few drops to a teaspoon is likely sufficient depending on the shade desired.

Powdered Food Coloring

For lighter colors, powdered food coloring avoids thinning batter too much. It may be used for pastel pink, orange, or other softer hues.

Again, just a pinch or two achieves subtle colors.

Mix-Ins and Decorations

Chunks, swirls, and toppings further customize Nothing Bundt Cakes’ gluten-free flavors.

Chocolate Chips

Mini semisweet or dark chocolate chips add pops of chocolate in the batter and on top. About 1/2 to 1 cup per cake creates chocolate chipstudded goodness.


Finely chopped nuts like pecans, walnuts, and almonds accent flavors like caramel, vanilla, and chocolate. They also provide crunch.

Around 1/2 cup of chopped nuts per cake balances texture nicely.

Dried Fruit

Raisins, dried cranberries, cherries, and other dried fruits lend chewy contrast in carrot, spice, and citrus cakes.

Nothing Bundt Cakes might use 1/4 to 1/2 cup of dried fruit pieces per cake depending on the recipe.

Sprinkles and Decorations

Colored sprinkles, sanding sugar, and decorations add fun visual flair. These finishing touches likely get applied after baking for the best presentation.

Frostings and Glazes

What’s a bundt cake without a smooth frosting or glossy glaze? These sweet toppings enhance moisture and flavor.

Cream Cheese Frosting

A tangy cream cheese frosting pairs wonderfully with carrot, spice, and red velvet cakes. It likely contains:

  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1-2 cups powdered sugar
  • 1 teaspoon vanilla

Creaming the softened cream cheese and butter with the powdered sugar and vanilla makes a smooth, spreadable frosting.

Vanilla Glaze

For fruit or plain cakes, a simple vanilla glaze adds shine and sweetness. It may combine:

  • 2 cups powdered sugar
  • 3-4 tablespoons milk
  • 1-2 teaspoons vanilla

Whisking together the ingredients creates a thin, pourable glaze that drizzles nicely over bundt cakes.

Chocolate Ganache

Decadent chocolate ganache takes cake presentation up a notch. Melting together chocolate and cream produces a rich topping for chocolate and caramel cakes.

Common ratios are 1:1 chocolate to heavy cream. Nothing Bundt Cakes likely uses high-quality dark chocolate for maximum chocolate flavor.


Gluten-free baking requires careful formulation to achieve the ideal texture and taste. Nothing Bundt Cakes has perfected the balance with their moist, tender, and delicious gluten-free cakes.

By blending specialty flours, utilizing eggs and dairy, adding flavorings, and including mix-ins, they create amazing gluten-free cakes that don’t sacrifice quality or enjoyment. It takes the right combination of ingredients to craft bakery-worthy bundt cakes without gluten.

So for those with dietary restrictions, Nothing Bundt Cakes offers a wonderful alternative to enjoy. Their growing list of gluten-free flavors means more and more people get to experience the joy of their cakes.

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