Gluten Free Cake Mix
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.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/8 cups all purpose gluten free flour blend (I used Better Batter; please click thru for full blends info)
- 1/2 teaspoon xanthan gum ((omit if your blend already contains it))
- 7/8 cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/8 cups granulated sugar
- 1 1/2 cups all purpose gluten free flour blend (I used Better Batter; please click thru for full blends info)
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 cup cultured buttermilk blend powder (I use Saco brand) (or 1/3 cup (43 g) whey powder or milk powder)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
Instructions
- 1
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.
- 2
Preheat your oven to 350°F.
- 3
Grease or line 18 of the wells of two standard 12-cup muffin tins or 9-inch cake pan and set it aside.
- 4
Transfer the dry ingredients to a large bowl and create a well in the center.
- 5
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.
- 6
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.
- 7
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).
- 8
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.
- 9
Makes one 9-inch cake or about 18 cupcakes.
- 10
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.
- 11
Transfer the dry ingredients to a large bowl and create a well in the center.
- 12
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.
- 13
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.
- 14
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).
- 15
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.
- 16
Makes one 9-inch cake or about 18 cupcakes.