This Summer we were invited to a pot luck and asked to bring “A Dessert”. This terrified me. I wanted to bring something that I could eat (dairy free / gluten free) – but that everyone else would like as well.
I was also majorly short on time. I was walking through the grocery store and this little gem stood out at me.
King Arthur Yellow Cake Mix. I decided I may as well give it a shot. Everyone likes cake, right?! (well, in our family we do..at least!).
The next thing I had to decide is how to substitute for all of the normal instructions on the back of the box. I kept the ingredients pretty true-to-form as far as amount, but I made substitutions to make the cake dairy and egg free. (I did a new combo for the eggs – you’ll see it below – I can’t wait to try it in more things!) If you eat dairy and eggs, you can feel free to make the cake as-box-described.
When I smelled the batter I felt like it was missing something. I wanted this cake to be special… So I dumped in my go-to combination – 1 tablespoon cinnamon and 1 teaspoon vanilla. And – suddenly – it was amazing. It baked up beautifully into a moist and light cake. It tasted awesome – but I was worried when I served it that everyone would think it tasted strange – perhaps my taste buds have finally evolved and I think gluten free tastes normal? < But, apparently – it was just actually good. Because people just kept eating it. 🙂
This cake is for you. 🙂
- ½ a cup earth balance or other vegan butter substitute – softened
- 2 tablespoons coconut oil – softened
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 box gluten free yellow cake mix (22 oz) – I used “King Arthur Gluten Free Yellow Cake Mix”
- 2 flax eggs – (2 tablespoons of flax meal mixed with 6 tablespoons of warm water)
- 2 coconut oil eggs – (4 tablespoons warm water mixed with 2 tablespoons coconut oil and 1 teaspoon baking powder) (your baking powder should make a small bubble/sizzle when added – if not – it’s old and needs to be replaced)
- ¾ cup non-dairy milk
- Preheat the oven to 350 degrees. Grease the bottom (just the bottom) of a cake pan – I used a 7 X 9 pan – but you can use any similar size (or the size described on your cake box).
- Using an electric mixer beat the butter substitute, first 2 tablespoons coconut oil, vanilla extract and cinnamon until well mixed. Then, add half of the cake mix, mixing well.
- Turn on the lowest speed of the mixer and add ½ of the flax egg mixture. Mix well. Add the other half of the flax egg, and mix well again. Repeat this step for the coconut oil – mixing ½ at a time. Now you’ll have the butter, coconut oil, vanilla, cinnamon, ½ of the cake mix, flax eggs and coconut oil eggs mixed together.
- Add 1/3 of the milk at a time, alternating with 1/3 of the remaining cake mix, until both are all added. Mix until just combined – scraping the sides as necessary. Mix until just combined.
- Bake for 35 – 45 minutes, until firm on top when pressed.
- Remove the cake from the oven and allow to cool completely. Eat with love. If not going to eat in the next 24 hours, refrigerate to keep it fresher.
- You can certainly add icing to this cake - it's delicious on its own, though!
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