A few weeks ago a friend of mine told me that our local Nothing Bundt Cakes store is now offering a gluten-free version of their beautiful cakes.
This particular store location was beautifully done and the edible treats looked delicious. On average, the store regularly offers cakes in the following flavors: red velvet, chocolate chip, white chocolate raspberry, lemon, marble, pecan praline, carrot, white white chocolate, cinnamon swirl, and a featured limited-time only flavor.
Cakes are available in bite-sizes by the dozen (bundtinis), an medium individual-size bundt cake, an 8-inch cake, a 10-inch cake, and a variety of other specially-sized creations.
The crowning touch of this businesses’ cakes is the amazing icing. It is a thick cream cheese and buttery frosting that is simply delicious! It comes in their signature style or the drizzle style-icing depending on your tastes.
On our visit that day, the sales person I spoke with was very helpful. Currently, the store only offers one flavor of gluten-free bundt cake- the chocolate chip cookie dough cake with icing. It was simply beautiful…much like the gluten-filled dessert creations I used to eat before being diagnosed with celiac. That’s something in and of itself…to have a treat that is gluten-free AND looks like art.
The cake does come with a sticker that designates it as a gluten-free cake, but it is also noted that the cake is not baked in a gluten-free facility. With that said, I’ve spoken with at least five different individuals that have celiac disease that have been able to eat the cake without issue.
Although I’m not a big fan of chocolate chip cookies (I’d much prefer the pumpkin flavor they were offering in regular gluten-filled cakes), the cake was good. The cake had a nice texture and was not crumbly. The icing gave it just the right touch of sweetness. I ate my cake semi-chilled, but the saleswoman did recommend that some customers say the cake tastes even better when warmed in the microwave for about 20 seconds.
Because of the cake is offered only in one flavor (and not one that I’m particularly fond of), this is a treat I might do only a couple of times a year. If new cake flavors are introduced in the gluten-free variety, I feel sure I’ll have to revise this statement to reflect more frequent visits!
***If you like my posts and are so incline, please vote for me as one of the top 25 food allergy blogs of 2012 here.