Giving a Gluten Free Box Cake Mix a Boost: No egg yolks/No Dairy

I've used a Betty Crocker gluten-free cake mix before and made it according to the package directions.  It was as good as any boxed cake mix I remember from my pre-gluten-free days.

This time I wanted to make it without eggs and without dairy and somehow get it to taste more decadent and homemade.  It was a challenge, but not too hard of one.  Definitely goes into the "make again" stack.  These were moist and oh-so rich and delicious!

Here is what the box instructions said.

Here is what I used.

Ingredients


1 box of Betty Crocker Gluten-Free Cake mix
1 cup of sweetened almond milk (vanilla)
1/2 cup Earth Balance
1 tablespoon golden flaxseed meal
3 tablespoons hot water
1/2 cup Egg Whites (you could use 2 tablespoons of golden flaxseed meal and 6 tablespoons of hot water for this.)


Step1:
Mix together the golden flaxseed meal and the hot water and set this aside to get "goopy".

Step2:
Mix according to the box directions in your stand mixer.  Using the egg whites and the flax seed mixture to replace the 3 eggs, the earth balance for the butter  and the almond milk to replace the water.

Step3:
Line your muffin pan with paper cupcake liners and spray the paper liners with a gluten-free nonstick cooking spray like Pam. This makes the paper peel away from the cupcake much easier.

Step 4:
Fill the cupcake liners with the batter evenly using it all.

Step 5:
Bake at 350 degrees for 30 minutes.  Test centers with toothpick to make sure they are done.

Step 6:
Cool on a wire rack completely before frosting.

Frost as desired and Enjoy!