Gluten And Dairy Free Cake Mixes
These Gluten and Dairy Free mixes are available in various pack sizes. Just add butter/margarine, eggs and water! Can also be used with dairy free margarine for a dairy free cake – and if you substitute the eggs with an egg replacer and the cake mix becomes Vegan!
- 300g bag makes 12 x cupcakes
- 450g makes 2 x 8″ round layers to sandwich together to make one cake
- 900g bag makes 36 x cupcakes
- 1.35kg makes 6 x 8″ round layers to sandwich together to make three cakes
Vanilla Mix Ingredients : Flour Blend Sugar Natural Vanilla Flavouring Stabiliser Xantham Gum Raising Agents: Mono Calcium Phosphate, Sodium Bicarbonate. May contain traces of nuts.
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The Best Gluten Free Coffee Cake
Filled with cinnamon swirls and a thick gluten free cinnamon streusel topping, this homemade gluten free coffee cake recipe is absolutely delicious! This recipe walks you through every step to make this incredible cake. I include an easy dairy-free option for my readers who are also dairy-free.
I promise to keep this story brief, but Mr. Fearless Dining’s weakness is coffee cake. The higher the crumble topping, the better…only he never told me this. It wasn’t until I created and perfected this recipe and he promptly ate two slices that he told me.
I had to laugh, how do you keep such important information from your wife? Especially when she is a blogger who develops gluten free recipes for fun? I guess the saying you learn something new about your partner each day really is true.
If you love cakes as much as we do, you will want to check out all of my delicious gluten free cake recipes.
What Dairy Free Options Do You Have
This is a frequently asked question from our friends and customers. If you are eating dairy free, you may have even asked this question yourself!
Many people already eating gluten free are now finding that they either dont tolerate dairy well, feel better when reducing their dairy intake, are lactose intolerant, or test positive for a milk allergy. Whatever your reason for avoiding dairy, we are working to provide alternatives for the dairy ingredients in our baking mixes recipes, so that you can still enjoy delicious baked goods!
First of all, we want you to know that our Lemon Pound Cake Mix is in fact dairy free! The instructions on the back of the bag do ask you to add dairy products, but we can easily replace just 2 ingredients to make the final product completely dairy free!
To help out our dairy free friends, weve been in the kitchen, testing different dairy free products and have found a handful of excellent substitutes for our Lemon Pound Cake Mix. We hope you enjoy this cake!
- 1/3 cup Earth Balance Original Buttery Spread
- 1/2 cup Silk Dairy Free Yogurt Alternative Made With Soy Vanilla
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What Gluten Free Cake Mix Do You Use
So, I tried out both King Arthur Gluten-free Yellow Cake Mixand Krusteaz Gluten-free Yellow Cake Mix. I know there are others out there, but I find these are typically easily found in big box stores . Please note that if you have a dairy allergy like we do, that some gluten-free box mixes use milk in their powdered mixes, so if you choose to try this formula on another box mix that you read the label carefully.
WHAT TO DO IF YOU CANT EAT BEANS?
Ive had some readers lament when I use aquafaba, like in my fluffy pancakes. I simply adore aquafaba . It whips up like eggs whites and its the closest egg white substitute Ive ever found. However, I know some people cannot do beans. While I have not personally tried this, I have had some readers have success using applesauce instead of aquafaba. I just feel that applesauce is heavier and since it cannot whip it does not give the same lightness and texture a whipped aquafaba will. I prefer the crumb of my cake to have some air holes and not be dense. By using aquafaba, I feel this is the closest way Ive ever found to achieving the most real like cake crumb and mouthfeel.
Also, for those wondering that have never used aquafabathere is ZERO hint of bean flavor. PHEW! Youd never know.
DO I HAVE TO USE EARTH BALANCE BUTTER?
DO I HAVE TO USE RICE MILK?
WHAT SPRINKLES DO I USE?
How To Make Chocolate Buttercream Frosting
- In a large bowl cream butter until smooth with a stand-up or hand mixer.
- Add the pure vanilla and almond extract to the butter. Mix until fully combined.
- Add the cocoa powder and mix until fully combined.
- Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
- Add the milk to the frosting and beat until smooth and spreadable.
- Place the first cake with the shiny side down on a plate or a cake plate.
- Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
- Place the second cake on top of the frosted first cake the shiny side down.
- Frost the top and side of the cake with the remaining frosting.
- I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
Recommended Reading: Sam’s Club Bakery Wedding Cakes
How To Make Vegan Gluten Free Cake
Preheat the oven and prepare the pans: Preheat your oven to 350ÂºF. Lightly grease 2 8-inch round cake pans. Cut out 2 round pieces of parchment paper and place them on the bottom of the pans for easy removal.
German Chocolate Cake Consists Of Three Components
Chocolate cake, coconut pecan custard filling, and chocolate buttercream frosting.
Because its a bit more labor intensive than a two-part cake, I like to do it in stages. I make the cake early and freeze it. Then I just thaw it in the fridge the night before frosting it.
You can make the coconut pecan filling a day or two in advance store it in an air tight container. Bring it to room temp by leaving it on the counter for an hour or two before youre ready to frost the cake.
I like to make the buttercream the day of, as that just always seems to work the best.
You can make the buttercream in advance and store it in the fridge , but you have to bring it to room temp and whip it again before using.
Also Check: Turtle Ice Cream Cake Baskin Robbins
By Step Recipe Directions:
- Step 1
- Step 2
Step 1: Preheat your oven to 350º F. Add the wet ingredients to a bowl and mix well.
Step 2: Pour the wet ingredients into a greased 9×13 baking pan. This pumpkin mixture should spread on its own, but if it doesn’t, use a spoon to make sure it is evenly distributed.
- Step 3
- Step 4
- Step 5
Step 3: Sprinkle the gluten-free cake mix over the pumpkin mixture. Try to spread it evenly but it is okay if it isn’t perfect.
Step 4: Next, sprinkle the brown sugar over the cake mix. Spread the pecans over the brown sugar.
Step 5: Drizzle the melted butter over the cake. Bake at 350º F for 30 minutes. You will notice the cake is a little jiggly. The toothpick test will not work to test if the cake is done.
You are looking for a golden top of the cake. The cake will continue to set as it cools.
Slice and top with Lucerne Pumpkin Spice Whipped Cream for a delicious treat!
Products We Love: Betty Crocker Gluten Free + Dairy Free Cake Mix
Five years ago, baking gluten free meant making everything from scratch, always. Going forward, we’ll be featuring a number of allergy friendly products that we love. These are unbiased reviewswe aren’t receiving compensation, we just love this stuff. I mean, really good.Easy and deliciousno one will ever know those cupcakes you whipped up came from a box. Betty Crocker Gluten Free Cake Mix is also dairy freeTo make these vegan,Earth Balance Soy FreeEner-g Egg ReplacerWant the recipe? You’re in luckwe’ve posted it here.Have you tried Betty Crocker Gluten Free products before? We’d love to hear your favorites!
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Can I Freeze The Lemon Cake
Yes, the lemon cakes can be easily frozen. After the cakes have completely cooled, wrap them in plastic wrap or aluminum foil and place each wrapped layer in a plastic freezer bag.
The lemon cakes can be frozen for up to one month. Defrost the cakes in the refrigerator overnight.
The lemon buttercream frosting can be frozen in a freezer-safe container for up to three months.
Due To My Frustration I Decided To Make The Damn Thing Myself And I Used The Methods Of How I Used To Make A Regular Glutenous Cake After I Tweaked The Ingredients And Played Around With It A Bit To Make It Gluten And Dairy Free Voila The Worlds Best Tasting Gluten Free And Dairy Free Vanilla Cake
Finally , I had a delicious cake with perfect texture! Could it be, cake that tastes like cake? The most noteworthy part of this recipe is how well it holds up and how comparable the texture is to a regular cake. Therefore, I literally have friends and family that request this for their birthdays when they could easily get a normal cake at a bakery.
As a result of this cakes popularity, this recipe is tried and true a million times over. It has been used as the base for anything that calls for vanilla cake, especially during the holidays. It is truly the perfect gluten free birthday cake recipe.
Note: It is also important to remember that your All Purpose Flour mix is a huge part of this process, since My AP Mix makes fluffy cakes and baked goods I would highly recommend using it. I have bought some pre-made mixes from the store that caused major recipe fails, so please keep that in mind.
The only store bought gluten free flour mix that I can recommend with confidence is Better Batter. If you want an easy cup for cup blend they are the best. You can use the code: livingfreelygf to get 30% off your purchase at BetterBatter.com.
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How To Freeze The Cakes For Later Use
These cakes freeze very well! Freezing them in advance makes the assembly much easier, especially since theres a three step process to the German chocolate cake.
To freeze, wrap each cake individually in cling wrap, and cover with a layer of tin foil. Freeze for up to 2 months.
To use after freezing, allow the cakes to thaw in the fridge for 24 hours. Take them out of the wrapping and set them out on a tray at room temperature for 2 hours. Frost as desired.
Best Overall: Simple Mills Vanilla Cake Almond Flour Mix
Simple Mills nailed this gluten-free almond flour cake mix. Made with only six ingredientsalmond flour, organic coconut sugar, arrowroot powder, organic coconut flour, baking soda, and sea saltthis mix proves that you dont need additives to get the job done.
To make this, all you have to do is add eggs, oil, water, and a little bit of vanilla extract, and then youre good to go. The finished product tastes delicious, bakes with a beautiful crumb, and holds up well to substitutions, like flax eggs in place of real eggs. Keep in mind that this mix only provides enough for one 8-inch round cake, so if you want to make a layered cake, youll need two boxes.
King Arthur Flour has been making gluten-free products since things like gluten-free cake mixes were only available in specialty stores online. Nowadays, its gluten-free cake mixes are easily accessible and extremely delicious. This one has a rich, decadent chocolate flavor and moist crumb that pleases a crowd, whether that crowd follows a gluten-free diet or not.
The ingredients list is pretty straightforward, and everything is non-GMO. Because this cake holds up so well to frosting, and one box bakes two 8- or 9-inch cakes, its ideal for building gluten-free layer cakes.
If youre not into confetti cake, theres also a gluten-free chocolate cake with salted caramel chips thats just as delicious and easy to make.
Recommended Reading: Sam’s Club Bakery Wedding Cakes
Tips For Baking The Best Gluten
- Line the bottoms of the cake pan with parchment paper. Trace the bottoms of the cake pans with a pencil and cut them out with scissors to have them fit perfectly!
- Use gluten-free cooking spray to grease your cake pans. I like gluten-free coconut oil cooking spray.
- Make sure to take the time to soften the butter.
- Allow the cakes to cool in the pans for 15 minutes and then finish cooling on a cooling rack.
- Allow the cakes to completely cool before your frost them.
Types Of Sponge Cakes
- This cake is technically a gluten-free chiffon cake since it uses oil instead of butter and baking powder for lift.
- Genoise is another type of sponge cake that uses melted butter instead of oil, and only whipped egg whites to lift the batter, no baking powder.
- Angel food cake uses only egg whites and no yolks for an even lighter texture that makes it too delicate to layer. This is usually baked in a tube pan rather than made into a layer cake.
I’ve made loads of sponge cakes since my stint at pastry school back in 2006 and chiffon cake always wins by a landslide. The baking powder helps to make it foolproof, and the oil gives it a tender texture even when chilled. It has a sturdier crumb that makes it perfect for layer cakes. You can also cut it up and layer it into a trifle or tiramisù. It makes a perfect base for tres leches cake, albeit less traditional, since its open crumb soaks up liquid without becoming soggy.
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