Because cake mix flavored everything is popular on Pinterest. And, I feel left out.
Really, because I want to make cake batter pancakes. And I want to make all of the other cake batter flavored treats that I have been drooling over (Want to see? Check out my baking inspiration board on pinterest. nb these are gluten-filled treats that are inspiring me).
Well, I did feel left out. Until it was time to make Daddycakes a birthday cake. He had told Mammacakes to just make cranberry upside down cake. We know how to make it gluten-free already. But when I asked, he said he wanted rum cake. Aunt Jean’s Rum Cake. But there is a problem. It needs yellow cake mix, and not the smaller than standard gluten-free ones made by Betty Crocker (not to mention that they taste worse than the original).
Spurred by the need to convert this cake and a desire to make all of that cake batter flavored goodness, I decided to have a go at making a gluten-free yellow cake mix replacement.
You can thank me later.
If you want a classic gluten-free cake, there is no need to make this mix. Try the gluten-free yellow birthday cake I made my little sister last year – it comes complete with chocolate frosting.
The recipe below can be made either with your favorite all-purpose blend (I prefer Cup4Cup) or you can use the blend in the notes section of the recipe.
| Gluten-Free Yellow Cake Mix |
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- 280 grams gluten-free all purpose flour – I like Cup4Cup or Jules’ Nearly Normal Flour (or the blend in the notes)
- 300 grams sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 115 grams (1/2 cup) room temperature butter, cut into cubes
- 3 tablespoons oil
- In the bowl of a stand mixer or food processor, combine dry ingredients.
- Add butter and oil. Mix on medium speed until the mixture resembles gravel. If you are using a food processor, pulse until the mixture resembles gravel.
- It will keep for up to 3 months in the fridge, but it is so simple to put together, I make it right as I need it.
The flour blend if you are making it yourself is:
15 grams (1 tablespoon) ground flax
60 grams (1/2 cup) sorghum flour
75 grams (1/2 cup) brown rice flour
65 grams (1/4 cup + 1 tablespoon) sweet white rice flour
65 grams (1/4 cup) tapioca starch
Thank you! This recipe was very helpful as far as what ingredients to use. At what temperature do you cook the mix and for how long? Also, How big can I expect the cake to be?
Love this idea! Making sure I understand though….when the recipe that calls for the dry cake mix also calls for oil and milk and such…Do I just use the DRY ingredients you have listed and not the butter/oil additions? Thanks!
You make this mix and then add it to your recipe – the oil and butter are part of the mix (which is why you have to keep it in the fridge).
If using bobs all purpose flour do you add xanthan gum any help you can give appreciated