Guys, cake mix!
As in the kind where you just toss in eggs, milk and oil, then have perfect cake batter… Perfect for impromptu dinner parties, potlucks, or prep-ahead birthday parties! I just love cake mixes. They have been hard to part with since going gluten free.
A few weeks back, I found a gluten free chocolate cake mix in a town nine miles from where I live, but it was a much steeper price than I wanted to relinquish. So…on toward more kitchen experimentation I went!
I have been waiting for months to make my favorite chocolate cake, and finally this week, I got around to making and sharing it with my family! ❤
I knew our family wouldn’t be home during the week I hoped to make it, so I added the dry ingredients and tossed them together in a large zip lock bag. I didn’t use the mix for two more weeks, and I’m certain it would store well up to a month in the fridge.
I loved just pulling out the zip lock bag from the pantry and adding the three extra ingredients, then having a gluten free cake less than an hour later!
So, with the help of Bob’s Red Mill Gluten Free Cup-for-Cup flour, this is what happened!
Gluten Free Chocolate Cake Mix
2 1/2 c. gluten free cup-for-cup all purpose flour (I love Bob’s Red Mill)
2/3 c. cocoa powder
1 3/4 c. raw cane sugar
2 tsp. baking powder
1 tsp salt
Toss into a zip lock bag or other air-tight container, and store for up to a week in the pantry, or a month in the fridge or freezer.
When you’re ready to make your cake, add:
1 c. milk or milk substitute (I used half 2% milk and half vanilla almond milk)
1/4 c. extra virgin olive oil
Combine all ingredients with a rubber spatula until there are no lumps in the batter. Pour the batter into a well-greased 9×13 in. baking pan.
Bake at 350 degrees F for 34-36 minutes, or until a toothpick inserted into the center comes out clean. Allow at least thirty minutes to cool before eating or frosting/decorating.
I seriously love this cake…we still have a few pieces left in the fridge, but I’m not sure how long they’ll last around here! Stay tuned for the full recipe!