Cooking and Serving: 16 ounces mix
Ingredients
See recipe for ingredients
Description
Prep Time: 10 minutes | Cook Time: 0 minutes | Servings: 16 ounces mix
Instructions
GLUTEN FREE CAKE MIX RECIPE
Prep Time: 10 minutes mins.
Cook Time: 0 minutes mins.
gluten free cake mix for vanilla cake in jar with label with egg and vanilla.
free cake mix for vanilla cake in jar with label with egg and vanilla.
This gluten free cake mix recipe is perfect for making chocolate and vanilla.
cakes, or for when a recipe has a cake mix as an ingredient.
FOR THE CHOCOLATE CAKE MIX
1 ⅛ cups (157 g) all purpose gluten free flour blend.
I used Better Batter; please click thru for full blends info.
½ teaspoon xanthan gum, (omit if your blend already contains it).
⅞ cup (70 g) unsweetened natural cocoa powder.
1 teaspoon baking powder.
½ teaspoon baking soda.
¼ teaspoon kosher salt.
1 ⅛ cups (225 g) granulated sugar.
FOR THE VANILLA CAKE MIX
1 ½ cups (210 g) all purpose gluten free flour blend.
I used Better Batter; please click thru for full blends info.
¾ teaspoon xanthan gum (omit if your blend already contains it).
½ cup (43 g) cultured buttermilk blend powder (I use Saco brand), or 1/3.
cup (43 g) whey powder or milk powder.
1 teaspoon baking powder.
½ teaspoon baking soda.
¼ teaspoon kosher salt.
1 cup (200 g) granulated sugar.
TO MAKE THE CAKE MIXES
For either mix, place all the ingredients for that mix in a large bowl and.
whisk well. Store in an airtight container until ready to use.
TO MAKE GLUTEN FREE CHOCOLATE CAKE OR CUPCAKES
Preheat your oven to 350°F.
Grease or line 18 of the wells of two standard 12-cup muffin tins or 9-inch.
cake pan and set it aside.
Transfer the dry ingredients to a large bowl and create a well in the center.
Add 6 tablespoons (84 g) of neutral oil, 3 eggs (150 g, weighed out of shell).
at room temperature, beaten) and 3/4 cup (6 fluid ounces) lukewarm water,.
mixing to combine well after each addition.
Fill the 18 wells of the cupcake tin each 2/3 of the way full, or transfer.
the cake batter to the prepared 9-inch pan.
Place in the center of the preheated oven and bake until a toothpick inserted.
in the center comes out mostly clean, or with a few moist crumbs attached.
(about 19 minutes for cupcakes; about 28 minutes for the cake).
Remove from the oven and allow to sit in the pan for at least 10 minutes.
before transferring to a wire rack to cool completely.
Makes one 9-inch cake or about 18 cupcakes.
TO MAKE GLUTEN FREE VANILLA CAKE OR CUPCAKES
Preheat your oven to 350°F. Grease or line 18 of the wells of two standard.
12-cup muffin tins or 9-inch cake pan and set it aside.
Transfer the dry ingredients to a large bowl and create a well in the center.
Add 8 tablespoons (112 g) of melted and cooled unsalted butter, 2 eggs (100.
g, weighed out of shell) and 1 egg white (25 g) at room temperature, beaten,.
and 2/3 cup (5 1/3 fluid ounces) lukewarm water, and 2 teaspoons pure vanilla.
extract, mixing to combine well after each addition.
Fill the 18 wells of the cupcake pan each 2/3 of the way full, or transfer.
the cake batter to the prepared 9-inch pan.
Place in the center of the preheated oven and bake until a toothpick inserted.
in the center comes out mostly clean, or with a few moist crumbs attached.
(about 19 minutes for cupcakes; about 28 minutes for the cake).
Remove from the oven and allow to sit in the pan for at least 10 minutes.
before transferring to a wire rack to cool completely.
Makes one 9-inch cake or about 18 cupcakes.
TO MAKE GLUTEN FREE VANILLA CAKE OR CUPCAKES
Preheat your oven to 350°F. Grease or line 18 of the wells of two standard.
12-cup muffin tins or 9-inch cake pan and set it aside.
Transfer the dry ingredients to a large bowl and create a well in the center.
Add 8 tablespoons (112 g) of melted and cooled unsalted butter, 2 eggs (100.
g, weighed out of shell) and 1 egg white (25 g) at room temperature, beaten,.
and 2/3 cup (5 1/3 fluid ounces) lukewarm water, and 2 teaspoons pure vanilla.
extract, mixing to combine well after each addition.
Fill the 18 wells of the cupcake pan each 2/3 of the way full, or transfer.
the cake batter to the prepared 9-inch pan.
Place in the center of the preheated oven and bake until a toothpick inserted.
in the center comes out mostly clean, or with a few moist crumbs attached.
(about 19 minutes for cupcakes; about 28 minutes for the cake).
Remove from the oven and allow to sit in the pan for at least 10 minutes.
before transferring to a wire rack to cool completely.
Makes one 9-inch cake or about 18 cupcakes.
Notes
Nutrition information is automatically calculated, so should only be used as an
Close up of inside a chocolate frosted cupcake with 2 other chocolate cupcakes
in back on white surface
up of inside a chocolate frosted cupcake with 2 other chocolate cupcakes in back
Inside of vanilla frosted cupcake with 3 other vanilla cupcakes in back on white
of vanilla frosted cupcake with 3 other vanilla cupcakes in back on white
Cupcake, cheesecake cookie, and M&Ms cookie made with cake mix
cheesecake cookie, and M&Ms cookie made with cake mix