UPDATE: After becoming sick after eating some of my son’s gluten free Nothing Bundt Cake, I can no longer recommend that these are safe. Sad to say as they are delicious, but there was obviously some kind of cross contamination problem and I won’t be having them again. If you have a minor allergy, they might be ok, but if you have Celiac, I’d avoid it.
For my recent birthday, we celebrated in style with Nothing Bundt Cakes gluten free mini cakes. This place was a favorite of mine pre celiac. It’s been off limits until I learned this past fall that they have ONE gluten free flavor (it’s only one, but I’ll take it!!).
The location near me is now offering a gluten free chocolate chip bundt cake. It’s not my first choice if I had the ability to pick from all of their flavors, but that doesn’t make it any less delicious. Their cake is moist and fluffy. The frosting is melt in your mouth cream cheese frosting yumminess that’s just the right amount of sweet.
A HUGE thank you to Nothing Bundt Cakes for making my birthday especially delicious this year. If you have one of these near you, I highly recommend checking them out. The non limited people in your family will love their many other amazing flavors.
And thanks to my hubby and kids for continuing the trend of random ages. I love that I’m getting younger each year. Lol.
I’m pretty sure I got gluten-ed from this last night. They frost them ‘to-order’ in the back and I’m pretty sure they don’t use clean surface and gloves between the non-gluten cakes. Sadly, I don’t be back. Luckily for me, there is a 100% gluten free bakery in the next town over. -McKinney, TX
Sorry to hear that. I think the ones here store them in the refrigerator and bring out when you purchase, and I haven’t had an issue, but obviously can’t speak for every location on how careful they are. Glad to hear you have some other options nearby.
I worked at nothing bundt cakes and our gluten free cake was made with the same bowls pans and tools as the rest of our cakes. We did wash them in between of course but there have been times when the dishwasher hasn’t washed it very well and I would see for example red velvet cake mix on the side of the bowl when they were preparing a different flavor. Also we stored the gluten free bundtlets in the same freezer as the other cakes, right next to other flavors, and sometimes the containers would pop open and we’d close them back up with gloved hands but those gloved hands had likely been handling other cakes with gluten. When someone ordered a gf bundtlet you take it out of the freezer, and frost it with the frosting bag that has touched other cakes. They don’t wipe down surfaces or change gloves. Also a couple times we ran out of some ingredients and we would just go get some butter, sugar, etc. From a store next door. The gluten free cake mix is already premixed so it’s likely to be gluten free because most of the time butter, sugar, etc. Don’t have gluten but I know we didn’t check the labels. Lastly, we stored all of our bundtlets in cardboard boxes and would reuse them over and over to store bundtlets. We definitely didn’t desperate a box just for gluten free. Anyway, I think even with all of this it could still be claimed as gluten free but I’m not positive. I am wondering what the fda requirements are for that kind of stuff.
I have updated this post. Thank you for your insight Morgan. I became quite ill after having Nothing Bundt Cakes at my son’s birthday party. Obviously there must have been some significant cross contamination. Therefore I can no longer recommend them as a viable gluten free option.
Was just looking online for ingredient list because I ate a small portion of their mini Bundt Cake today. Tasted delicious but I was sick 20 minutes later. And I went to throw the container away and remaining cake away and the label said it wasn’t
made in a GF kitchen. I don’t have celiacs but I won’t be going back. It had a very negative impact on my day.
@morgan Harris
I had worked for the bakery (assuming a different location) for about 2.5 years. as a head froster. I know personally we always made sure to keep the GF as far away from where we could from others. we had a certain tip we only used for frosting GF bundtlets, as well as we specific bag for the 8/10inch cakes (once we started making those as well)
I do agree that pans are used together and we generally would make sure to tell anyone with concerns asking for GF to let them know “made in the same pans/bowls/ovens, stored in the same area but as far as frosting we do our best not to x contaminate. anytime there was cakes gotten in/out of the cooling areas we changed gloves and when we had the GF out that was all we had out (or if we had one froster we had a seperate table off to the side they worked on with just the GF stuff that day that nothing else went onto that table)
Sadly if things are made in the same facility there is always risk of cross contamination airborne wise and if you are super sensitive then it could be an issue which is why transparency about it is important (just as we wouldnt give any to local schools when they asked to do a set of gf with a note saying it was gf bc there is a chance of it crossing paths)
but doing the best you can to keep people safe and healthy was still a priority just as anytime someone was sick they were sent home we even had the owner come in baking/frosting/running front end on numerous occasions bc we were sending people home sick as not to cross contaminate and get people sick! when you work with food you have to have owners/managers that care i think is the main difference just becuase there is a “standard” don’t mean that its everyones practice.
Nooo!!! I just found them and now I am sad. Have been sick most of the day today and now I know why. 🙁 Hubby works close by the store and will occasionally bring two home for me. Gonna have to make my own cakes.