Receta Giving a Gluten Free Box Cake Mix a Boost: No eggs/No Dairy
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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!