I tried a gluten-free cake mix from 1-2-3 Gluten-Free for E's birthday. The mix is free of gluten, wheat, dairy, casein, peanuts, tree nuts, corn, sugar, eggs, and soy. I had both chocolate and yellow, and decided to try the chocolate first.
The mix calls for eggs, but also has an egg-free version using flaxseed. Since E can eat eggs in baked goods that have been baked for at least 30 minutes, I used eggs and made a 9 x 13" cake. It rose beautifully and although we didn't get a single picture of it, it was a great looking cake!
I'd never used a cake mix to which you have to add your own sugar, but I ended up liking it because they have an option for making it with agave syrup and maple syrup. It was very sweet and I don't think that anyone would guess that there was no refined sugar in it.
Everyone who tried the cake really liked it, and these are people who aren't necessarily used to GFCF, refined-sugar-free cakes!
Personally, I like the chocolate cake I make from scratch better, because I think it's just a bit moister. This was very good for a mix, though, and I'll definitely make it again. Next time, I'll try making 9" round cakes because I think I'd like it better with the extra icing in-between the layers.
Ingredients: Rice flour, potato starch, tapioca starch, aluminum-free corn-free baking powder, natural flavor, xanthan gum, salt. Manufactured in a dedicated allergen-free facility (NO gluten, wheat dairy, casein, peanuts, tree nuts, eggs, and soy!).
The mix calls for eggs, but also has an egg-free version using flaxseed. Since E can eat eggs in baked goods that have been baked for at least 30 minutes, I used eggs and made a 9 x 13" cake. It rose beautifully and although we didn't get a single picture of it, it was a great looking cake!
I'd never used a cake mix to which you have to add your own sugar, but I ended up liking it because they have an option for making it with agave syrup and maple syrup. It was very sweet and I don't think that anyone would guess that there was no refined sugar in it.
Everyone who tried the cake really liked it, and these are people who aren't necessarily used to GFCF, refined-sugar-free cakes!
Personally, I like the chocolate cake I make from scratch better, because I think it's just a bit moister. This was very good for a mix, though, and I'll definitely make it again. Next time, I'll try making 9" round cakes because I think I'd like it better with the extra icing in-between the layers.
Ingredients: Rice flour, potato starch, tapioca starch, aluminum-free corn-free baking powder, natural flavor, xanthan gum, salt. Manufactured in a dedicated allergen-free facility (NO gluten, wheat dairy, casein, peanuts, tree nuts, eggs, and soy!).
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