Gluten-Free Chocolate Cake Mix Review and Dairy-Free “Buttercream”

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Let me first say that I am a novice gluten-free eater and baker of things that would typically contain wheat. The only other experience I have had is working with spelt flour (which may be an alternative to people with gluten sensitivities because it contains a lower level of gluten). So this review is saturated with my wheat-loving bias... With that said, Betty Crocker knocked my socks off with their gluten-free cake mix!  My teacher and great friend is celebrating her birthday tomorrow evening. With her sensitivity to gluten and dairy in mind (and a limited amount of time since I’ve started summer courses), I went to Loblaws on a mission to find a good gluten-free cake mix. There I came across Betty Crocker’s gluten-free cake mix. A heads up this is around a couple dollars more than their non-gluten mixes.

Things to watch out for

The mix was quite simple to prepare. I did substitute the butter with vegetable oil. If you’re looking to go super healthy-apple sauce is a great alternative for butter and it makes your cakes super moist. Coconut oil is also a good option.
On it’s own the batter is not incredibly sweet which I personally prefer. However, if you have a big sweet tooth-add some sugar to your liking. With a touch of vanilla lovin’ the batter took less than 5 min to prepare.

It does not rise too much in the oven (my cupcakes rose around half a centimeter to a centimeter). Fill your tray at least 2/3 of the way-if you’re looking to make muffin-like cakes, fill them right to the top.

Taste/Texture

My cupcakes came out moist and fluffy! They tasted pretty close to a cupcake made from a mix with gluten in it except a bit lighter in texture. Overall, I was very impressed considering it was a) from a cake mix and b) gluten-free

So if you’re ever in a rush and need a cake mix as a base for a yummy close to wheat-tasting treat, go for it! 🙂

 

Dairy-Free Buttercream Icing

This dairy-free buttercream recipe yielded a smooth, easy-to-pipe icing.

This recipe leaves a coconut aftertaste. If you’re looking for a butter-like taste, this recipe is not for you-use real butter or margarine if you’re lactose intolerant.

Ingredients

  • 1/2 cup non-hydrogenated shortening
  • 1/2 cup Cold pressed coconut oil at room temperature
  • 3 cups of icing sugar (add more or less depending on the consistency you want to work with)
  • 1/2 teaspoon vanilla extract or a flavouring of your choice

With a hand-mixer or kitchen aid, beat the shortening and coconut oil with a whisk attachment for a few min on medium to high speed. The mixture should be fluffly and have a creamy appearance. Add your vanilla or flavouring.  On a low-medium speed, slowly add in cups of icing sugar one at a time until you reach the consistency you wish to have! For the designs above, a stiffer consistency was more favourable.

Colour the icing using a toothpick that’s been placed in a food coloring gel or paste. Fully mix, and enjoy! 🙂

 

Blessings!

 

 

 

 

 

 

 

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