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.
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.)
Mix together the golden flaxseed meal and the hot water and set this aside to get "goopy".
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.
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.
Fill the cupcake liners with the batter evenly using it all.
Bake at 350 degrees for 30 minutes. Test centers with toothpick to make sure they are done.
Cool on a wire rack completely before frosting.
Frost as desired and Enjoy!