Basic Preparation Instructions for Gluten Free Chocolate Cake Mix

Sweeten all your special occasions, celebrations and whimsical indulgences with this incomparably delicious, gluten-free cake. Made from only the finest ingredients, this rich and chocolaty cake mix is amazingly simple to prepare.

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Votes: 36
Rating: 4.11
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Servings 16servings
Prep Time 10minutes
Cook Time 25 - 30minutes
Passive Time 10minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 36
Rating: 4.11
You:
Rate this recipe!
Servings 16servings
Prep Time 10minutes
Cook Time 25 - 30minutes
Passive Time 10minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Grease and flour (be sure to use a gluten free flour) two 8-inch round cake pans.*
  2. Pour cake mix into a mixing bowl. Make a well in the center and pour in eggs, milk, and oil. Stir until well combined. Add boiling water and stir to mix. Pour batter into prepared pans.
  3. Bake for 25 - 30 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Move to wire racks to cool completely before frosting.
Recipe Notes

* For cupcakes: Follow instructions for making cake batter.  Line muffin pan with paper baking cups.  Fill cups 3/4 full with batter.  Bake for 22 to 25 minutes at 350°F, until a toothpick inserted in the center cupcake comes out clean.  Cool completely before frosting.  Makes 12 cupcakes.

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Recipe Comments

27 thoughts on “Basic Preparation Instructions for Gluten Free Chocolate Cake Mix

  1. Christina

    I have this in bulk, so this recipie saying 16oz package is no good to me. Can you please post in cups?

    Reply
      1. Cheryl

        Thanks for this. My package came with a leak, so trying to figure out how much mix I’ve lost and adjust the recipe accordingly!

        Reply
        1. recipe specialist

          Hi Cheryl,
          If you ordered this package from us directly and it came with a leak, please call us at 1-800-349-2173 and we can offer you a refund or a replacement product.

          Reply
  2. Heidi

    Chia eggs would be ok in this recipe right? I cant have eggs. 🙁 Or would another egg substitution be better? Never bought this cake mix before so I want it to turn out perfect!

    Reply
    1. recipe specialist

      Hi Heidi,
      Thank you for your question. This mix can be made with egg replacers, but we’ve found the best results for substituting eggs is using ½ cup of blended silken tofu in place of the 2 eggs.

      Reply
      1. Heidi

        Hmmm Ok. I do not eat tofu because I stay away from soy. Would applesauce work or another fruit puree?

        Reply
        1. recipe specialist

          I would suggest trying flax or chia “eggs,” but if you prefer fruit, I may suggest banana as applesauce or another puree may add too much liquid. Please note that we haven’t tested this recipe using fruit substitutes, however.

          Reply
  3. Nicole

    Hi, if I wanted to add baking chocolate chips to this recipe would I need to alter it at all? Also do you recommend to do so? If so, what measurement of chips would you recommend?

    Thanks!

    Reply
    1. recipe specialist

      Hi Nicole,
      No need to alter the recipe- just reserve a couple of tablespoons of the dry mix and coat about 1/4 to 1/2 cups of chocolate chips. Fold the coated chips into the prepared cake batter and bake according to the instructions.

      Reply
  4. Karen

    Hello, is it normal that the batter becomes extremely liquid after the boiling water has been added? The cake cooked up fine but I was concerned by how liquid the batter was. Thank you!

    Reply
    1. recipe specialist

      Hi MJ,
      We haven’t tested this recipe using a bundt pan, but a 10 cup bundt pan should accommodate the amount of batter that this mix will make. You may need to bake the cake for slightly longer; I would recommend baking it according to the suggested time and checking it every few additional minutes until it is done.

      Reply
  5. Jill

    How would I alter this, (other than using more mix, of course) to bake a half-sheet cake for a birthday? 40 servings minimum needed.
    My first attempt at gf baking!
    Thanks!

    Reply
    1. recipe specialist

      Hi Jill,
      Thank you for your question. For a half sheet cake, we would recommend using 2 packages of our Gluten Free Chocolate Cake Mix. No adjustments would need to be made to the recipe (just double the ingredients if you’re making 2 packages), though you may need to increase the baking time. Check the cake after 25-30 minutes and continue to bake as necessary until a toothpick inserted in the center comes out clean. If you want to layer your cake, you would need two half sheet pans, so 4 packages total. We may suggest doing a “practice run” in advance with a smaller cake or some cupcakes, so that you are familiar with the texture and consistency of the batter, and to make sure it will work for your needs. Good luck and happy baking!

      Reply
  6. Hayley

    Hi, do you have the previous recipe for the chocolate cake mix? It used margarine instead of the oil, and added lemon juice into the soya milk. I found this version produced a better cake for me

    Reply
    1. recipe specialist

      Hi Hayley,
      We have reformulated our Gluten Free Chocolate Cake Mix and does contain new ingredients and additions. Using the old recipe additions with the new formula may cause your cake to not turn out well.

      Reply
  7. Ashley

    I’ve made this cake by subbing out the 2/3 cup boiling water with 2/3 cup boiling strong coffee and it was fantastic! Adds a little extra flavor and depth to the cake. Also, lots and lots of chocolate chips inside 🙂

    Reply
    1. recipe specialist

      Hi Cynthia,
      We haven’t tried this as a pancake mix- the batter is very thin so it may not work well for pancakes. You may be able to incorporate this mix into your pancake recipe, however, by replacing some of the flours called for (about 1/4 cup or so) with this mix.

      Reply
  8. Melissa S.

    I would like to make this cake dairy free for my daughter’s birthday due to her intolerance to dairy and gluten. Can you replace the milk with almond milk?

    Reply
    1. recipe specialist

      Hi Melissa,
      You can make this substitution by using equal parts of Almond Milk. The batter will be very loose and liquid-y so this will be normal.

      Reply
    1. recipe specialist

      Hi Cindy,
      For high altitude baking you usually will want to reduce leavening agents like Baking Powder or Baking Soda, but since these ingredients are already included in the mix, we suggest increasing the oven temperature by 25°F. The cake may finish baking sooner as well, so you may need to adjust the baking time accordingly.

      Reply
  9. Cheryl

    How can I adjust this mix to make zucchini cake? It’s hard to find recipes that use the chocolate cake mix, rather than gluten free flour, for specialty variations. Zucchini Cake, Orange Coconut, Red Velvet, etc. Would be great if the Red Mill site had a selection of recipes using the mix.

    Reply
    1. recipe specialist

      Hi Cheryl,
      We don’t have a recipe that uses this mix to make zucchini cake, but you could try substituting this mix for the dry ingredients (rice flour through sea salt) in this recipe from our website. We haven’t tested this substitution, so please let us know your thoughts if you try it!

      Reply

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