Quantcast

Gluten Free Cake Mix Recipes: Chocolate & Vanilla

Gluten Free Cake Mix Recipes: Chocolate & Vanilla

Easy gluten free cake mix recipes for classic chocolate and vanilla cakes and cupcakes. Keep them on hand and you’ll always be able to celebrate a birthday (or a day ending in “y”) in style!

Easy gluten free cake mix recipes for basic chocolate and vanilla cakes. Keep them on hand and you’ll never be without the perfect birthday cake!

These incredibly versatile cake mix recipes will come in handy time and again. When my gluten free son was in grammar school, it seemed like there was a birthday party 8 days a week.

It was incredibly helpful to have a stash of chocolate cupcakes and vanilla cupcakes in the freezer at all times, for just such an emergency!

Easy gluten free cake mix recipes for basic chocolate and vanilla cakes. Keep them on hand and you’ll never be without the perfect birthday cake!

How to make cake from these mixes

Each of the recipes is formulated to work by adding water, not milk, to the dry ingredients, along with either oil or butter and eggs. The result is a moist, tender cake with a perfect crumb every time, whether you bake cupcakes, a cake or a dump cake.

Chocolate cake made with cocoa powder, not melted chocolate, lends itself especially well to being made with oil in place of butter. You can use whatever neutral oil you like best: liquid coconut oil, vegetable oil, canola, or grapeseed oil all work fine.

Easy gluten free cake mix recipes for basic chocolate and vanilla cakes. Keep them on hand and you’ll never be without the perfect birthday cake!

Egg replacers

I haven’t tried these recipes with an egg replacer, but my favorite egg replacer is a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon water, mixed and allowed to gel).  I don’t recommend a flax egg, since that has a strong flavor and color.

I definitely would not use applesauce or water. You need to replace not only the moisture of eggs, but also the structure that the egg white provides.

Easy gluten free cake mix recipes for basic chocolate and vanilla cakes. Keep them on hand and you’ll never be without the perfect birthday cake!

To make the vanilla cake dairy-free

If you’d like to replace the butter in the vanilla cake mix with something dairy free, I recommend trying butter-flavored nonhydrogenated vegetable shortening (I use Spectrum brand) as a 1 to 1 replacement by weight.

The buttermilk powder in the vanilla dry mix can also be replaced with finely ground blanched almond flour, again 1 to 1 by weight. You can also try powdered coconut milk, which tends to work quite well as a replacement for nonfat dry milk.

Easy gluten free cake mix recipes for basic chocolate and vanilla cakes. Keep them on hand and you’ll never be without the perfect birthday cake!

The vanilla mix is best for cupcakes or cookies (not a whole cake)

I do have to be honest with you, though, about the vanilla cake mix: If you’re making gluten free vanilla cupcakes, this mix is amazing. The cupcakes have the most tender, perfect crumb (more tender with the buttermilk powder than with almond flour, but still) and perfect vanilla taste.

If you’re making a straight-up vanilla cake, though, I really prefer my recipe for The Very Best Gluten Free Vanilla Cake. Creaming the butter and sugar first, as we do in that cake, plus sifting the flour is really the only way to get a perfect vanilla cake.

Gluten Free Vanilla Cake Mix Recipe Image

Simple buttercream frosting

Wondering how to make a quick and easy buttercream frosting? Just use exactly half as much room temperature unsalted butter, by weight, as confectioners’ sugar. For example, 16 tablespoons (8 ounces) unsalted butter, and 4 cups (1 pound) confectioners’ sugar.

Beat them together, along with a splash of pure vanilla extract and a pinch of salt, until light and fluffy. Add milk by the half-teaspoonful and beat until it holds its shape when you scoop it but is smooth and creamy.

Want to make a chocolate version? Replace some of the confectioners’ sugar with cocoa powder!

Cupcake, cheesecake cookie, and M&Ms cookie made with cake mix

Uses for gluten free cake mix

Below are the Make-Your-Own Gluten Free Chocolate Cake Mix and the Make-Your-Own Gluten Free Vanilla Cake Mix from my second book, Gluten Free on a Shoestring Quick & Easy. They’re so useful!

Of course, you can use them whenever you need a quick gluten free chocolate or vanilla cupcake. But they’re also perfect for other types of recipes that call for a gluten free cake mix, a dump cake or cookies.

In the photo just above, the vanilla cupcake is made with this cake mix, and the instructions below. The two cookies are cake mix cookies.

The cookie in front is a gluten free cheesecake cookie, which tastes just like cheesecake but without any of the trouble. The other cookie is our cake mix M&Ms cookies.

 
Easy gluten free cake mix recipes for basic chocolate and vanilla cakes. Keep them on hand and you’ll never be without the perfect birthday cake! Easy gluten free cake mix recipes for basic chocolate and vanilla cakes. Keep them on hand and you’ll never be without the perfect birthday cake! Cupcake, cheesecake cookie, and M&Ms cookie made with cake mixEasy gluten free cake mix recipes for basic chocolate and vanilla cakes. Keep them on hand and you’ll never be without the perfect birthday cake!

Like this recipe?

Prep time: Cook time: Yield: 16-ounces dry mix

Ingredients

For The Chocolate Cake Mix
1 cup + 2 tablespoons (157 g) all purpose gluten free flour

1/2 teaspoon xanthan gum (omit if your blend already contains it)

7/8 cup (70 g) unsweetened natural cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 1/8 cups (225 g) granulated sugar

For The Vanilla Cake Mix
1 1/2 cups (210 g) all purpose gluten free flour

3/4  teaspoon xanthan gum (omit if your blend already contains it)

Scant 1/2 cup (43 g) cultured buttermilk blend powder (I use Saco brand), or 1/3 cup (43 g) whey powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup (200 g) granulated sugar

Directions

  • For either mix, place all of 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.

  • Reprinted from Gluten Free on a Shoestring Quick & Easy: 100 Recipes for the Food You Love—Fast!

Where should I send your free guide?

By entering your email, you're agreeing to our Privacy Policy. We respect your email privacy, and will never share your information.