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
- 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