Prepare the Cake

Step 1

• Preheat your oven to 350°F (175°C). Grease and flour a bundt pan using gluten-free flour.

Step 2

• In a large mixing bowl, whisk together the gluten-free flour, instant pudding mix, baking powder, baking soda, and salt.

Step 3

• In another bowl, beat the eggs, sour cream, vegetable oil, milk, vanilla extract, and almond extract (if using) until smooth.

Step 4

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 5

• Fold in mini chocolate chips or other mix-ins if desired.

Step 6

• Pour the batter into the prepared bundt pan, spreading it evenly.

Step 7

• Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.

Step 8

• Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

Make the Cream Cheese Frosting

Step 1

• In a medium-sized bowl, beat the cream cheese and butter together until smooth and creamy.

Step 2

• Add the powdered sugar gradually, mixing well after each addition.

Step 3

• Stir in the vanilla extract. If needed, add heavy cream or milk, one tablespoon at a time, to reach your desired consistency.

Frost the Cake

Step 1

• Once the cake has cooled completely, transfer the frosting to a piping bag.

Step 2

• Pipe thick, even stripes of frosting from the top to the base of the bundt cake.

Step 3

• Alternatively, spread the frosting generously over the top of the cake.

Step 4

• You can also decorate it as shown in the recipe images.