Saturday, February 4, 2012

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!

5 comments:

  1. Hi Shawn,

    I'm desperately trying to find a good gluten and egg free cupcake. Have you tried making these with only a flax replacement? If so, were the results the same?

    Thanks,
    Melanie

    ReplyDelete
    Replies
    1. Hey! I have made these twice using Vegenaise (egg free) in place of the egg whites. I use just a little less than the entire 1/2 cup. They are absolutely fantastic! :)

      Delete
  2. I haven't used the flaxseed slurry as an egg replacement in this particular recipe yet, but I did use it in this recipe for donuts and they came out delicious http://www.theglutenfreespouse.com/2011/10/gluten-free-doughnut-mini-muffins.html

    I don't see why the egg replacement wouldn't work for this recipe also.

    ReplyDelete
  3. ok so vegenaise instead of the flax mix, but i'm looking it up and see it in a jar. and on some posts sounds like they are talking a more solid form can any explain Thank you

    ReplyDelete
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