Monday, May 24, 2010

King Arthur Gluten-Free Chocolate Cake Mix

You may have noticed that I love chocolate. But what you probably don’t know is that my birthday and mother’s day were on the same day this year. My family did get me a lovely (bakery-bought) chocolate cake for the occasion, but is one cake ever really enough? Probably not…

So, post-celebration I decided to make myself a chocolate cake, using the new King Arthur gluten-free chocolate cake mix. Since the folks at King Arthur sent me some mixes to review, this particular box has been screaming, “Make me! Make me!” So I did.

Like most of the King Arthur gluten-free line, this mix uses rice, tapioca, and potato starches and flours. It does contain corn ingredients (cornstarch and xantham gum) as well as (non-dairy) cocoa.

I think King Arthur has done an especially good job with their packaging. Unlike many other gluten-free cake mixes, one box of King Arthur’s mix makes two layers (or one larger sheet cake).

The ingredients and preparation is simple – just add water, oil, vanilla and eggs. I used one cup of flax seed goop instead of four eggs. My double layer cake took about 38 minutes (34 to 40 minutes is the recommendation).

Some gluten-free cakes are very flaky when done – but not this one. Notice that this cake has a really nice top that makes it very easy to frost using your favorite allergen-free frosting.

I resisted the urge to add extras to this mix, as I am sometimes prone to do, because I wanted to really test the base product. And I wasn’t disappointed. This cake is moist and spongy, and as close to a traditional chocolate cake as you can get. I have tried a lot of gluten-free chocolate cake mixes, and this is definitely one of the best!

Birthday cake anyone?

3 comments:

StephanieC said...

Hi again - what is your icing recipe?
Thanks, Steph

Colette said...

Stephanie, for this cake I used an off-the-shelf Duncan Hines frosting - creamy home-style classic vanilla. Contains soybean oil (not soy protein)and has a warning about equipment that processes tree nuts. Does contain corn ingredients. It works as a staple for my food allergies. I also sometimes use Miss Roben's frosting mix for a prepared frosting.

StephanieC said...

Thanks for your reply!

Hmmm... I am supposed to avoid corn, but perhaps in small quantities it would be okay...

I also wanted you to know about an incredible blog I found the other day (in case you weren't aware of it). There are a multitude of recipes as well as a "vegan baking cheat sheet" which helps eliminate eggs, dairy, etc. The blogger has some severe restrictions herself and has so much info.

I know you likely know much of this already, but wanted to pass it along in case it helps you or your son.

http://glutenfreegoddess.blogspot.com/2009/05/vegan-g-free-baking-cheat-sheet.html