One of the things we go without while eating gluten free is convenience. It’s just a sad fact that in order to enjoy anything that actually tastes good, we have to get into the kitchen. I missed boxed cake mixes, because I love cakes and cupcakes, but the few gluten free mixes I have come across just don’t cut it for me.
While cruising the internet, I found this awesome recipe for homemade cake mix, so I thought I’d make it gluten free and see how it turned out. Wow. It is sooooo good that I give you Homemade Gluten Free Cake Mix!
It’s super easy, but it doesn’t fit into a quart mason jar, so I used two of them, but you could put the mix into a gallon Zip-Loc, I just didn’t have one big enough.
This recipe makes two 9 inch round cakes, or 24 cupcakes, and it is moist and so delicious that you will lose your mind! I did! Sometimes when I get in the kitchen, it isn’t as easy as just replacing the flour and I have to make something a few times to tweak, but not this. I made some cupcakes and they were fantastic!
- 1 3/4 cups gluten free all-purpose flour
- 1 3/4 cups sugar
- 1/2 cup cocoa (not Dutch process)
- 1/3 cup instant nonfat dry milk, such as Carnation
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 1/4 c water
- 1/2 cup vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
- Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
- For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.
- This is a gluten free adaptation of this recipe from Food Network