These gluten free cake mix recipes are perfect for a quick gf dessert of cake or cupcakes; they're also essential when another recipe that calls for a gf cake mix as an ingredient. Never buy the box again!
¾teaspoonxanthan gum (omit if your blend already contains it)
½cup(43g)cultured buttermilk blend powder (I use Saco brand)or 1/3 cup (43 g) whey powder or milk powder
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonkosher salt
1cup(200g)granulated sugar
Instructions
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.