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Gluten-Free Yellow Cake Mix

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.

gluten free yellow cake mix from scratch

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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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 5 mins
Total time: 5 mins
Serves: 12
This is the same amount of cake mix that is in a standard gluten boxes, but it is gluten-free and a 1:1 substitute in your doctored recipes.
Ingredients
  • 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
Instructions
  1. In the bowl of a stand mixer or food processor, combine dry ingredients.
  2. 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.
  3. 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.
Notes

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

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7 comments

  1. Jamie says:

    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?

  2. Sabrina says:

    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!

    • maryfran says:

      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).

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