Basic Preparation Instructions for Gluten Free Vanilla Cake Mix

This gluten-free cake is an excellent choice for birthday parties, anniversaries, or any special celebrations.  Or just because.

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Servings 16 servings
Prep Time 10 minutes
Cook Time 25 - 30 minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 62
Rating: 3.31
You:
Rate this recipe!
Servings 16 servings
Prep Time 10 minutes
Cook Time 25 - 30 minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325°F. Generously grease two 9-inch round nonstick cake pans. Line bottom of pans with parchment paper or wax paper, then grease again.
  2. In a large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and water. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Divide batter evenly in pans; smooth tops with spatula.
  3. Place pans 3 inches apart on middle rack of oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, the invert on to separate plates to cool completely before frosting. Makes 16 servings/slices.
Recipe Notes

Eggless Option: Combine 3 Tb Golden Flaxseed Meal with 1/2 cup water. Let stand two minutes then use as you would the egg.

Size and Shape Variations:

Two 8-inch round nonstick pans: Bake 30 to 35 minutes.
One 9x13-inch rectangular nonstick pan: Bake 30 to 35 minutes.
18 to 20 standard-size cupcakes: Bake 20 to 22 minutes.
Two 8x4-inch loaf pans: Bake 35 to 40 minutes.

Products Used in this Recipe
Recipe Comments

8 thoughts on “Basic Preparation Instructions for Gluten Free Vanilla Cake Mix

  1. Janice

    Can cupcakes be made from the 1:1 GF flour? I’ve used it so far for carrot cake, wondering how that flour would hold up structurally for cupcakes? thank you!

    Reply
    1. Recipe Specialist

      We have not tested our Gluten Free Vanilla Cake mix as a lemon cake, but this may be done. I recommend adding 1 to 2 tablespoons of lemon zest and 2 Tablespoons of lemon juice. Reduce the water by 2 tablespoons. If you would like more lemon flavor, feel free to add additional lemon juice and adjust the water accordingly.

      Reply
  2. Curt

    Can you give any instructions for making this in a bread machine? I have a zojirushi bread machine that has a cake cycle, but I don’t think it is specially for a gluten free mix.

    Reply
    1. recipe specialist

      Hi Curt,
      You may want to check your owner’s manual for your bread machine, but you should be able to bake this in a bread machine using a “quick bread” setting or similar (cake setting should work as well).

      Reply
  3. kathy

    Can I use the vanilla cake mix and add 15 oz. canned pumpkin to make pumpkin cake? What alterations to directions would I make?

    Reply

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