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gluten_freeBob's Gluten Free Vanilla Cake Mix is rice-, oat-, nut-, and soy-free and can be prepared dairy-free. You add butter or oil, three eggs, and water. I used avocado oil and Trader Joe's almond/cashew/macadamia milk instead of water, as I had a carton open and was trying to use it up. It was actually the reason I bought this mix in the first place.
The cake is very easy to put together. The instructions say to use the stand mixer, so I did, even though it goes against my nature because I hate washing things. I guessed and went with the paddle attachment, but I think I could have mixed it by hand like I wanted and it would have been fine, maybe even more tender. Beating the batter as directed gave it the consistency of stringy pudding (!!) (maybe we can blame the nut milk for this) and it did not spread on its own when squeeged into the pan. I had to spread it myself, but didn't get it even and thus had a crooked cake. It's was very low in the 9 x 13 inch glass pan I put it in, but it rises a lot in the oven. It didn't brown at all, though, so keep a toothpick handy to test for doneness if you go the dairy-free route. You can also bake it as a layer cake or cupcakes and cooking times are provided.
I might have overcooked mine a bit as it wasn't as moist and tender as I'd hoped, but it was still light and fluffy. The vanilla flavor isn't as nice as if you'd used extract, but I suppose there's nothing stopping you from adding an extra dash on your own. It's very good with some sliced and sugared strawberries, like a shortcake, and also very good with a vanilla buttercream, like a sheet cake. I used this vegan buttercream from Minimalist Baker with Miyoko's salted vegan butter, the lower amount of powdered sugar, and a splash of nut milk, and it came out really nice.
I picked this mix up at my local Kroger analogue over in the "natural" section with all the other Bob's products. I'd try it again. Though I'd cook it a little less at 30 minutes, and maybe throw in that extra dash of vanilla extract.
The cake is very easy to put together. The instructions say to use the stand mixer, so I did, even though it goes against my nature because I hate washing things. I guessed and went with the paddle attachment, but I think I could have mixed it by hand like I wanted and it would have been fine, maybe even more tender. Beating the batter as directed gave it the consistency of stringy pudding (!!) (maybe we can blame the nut milk for this) and it did not spread on its own when squeeged into the pan. I had to spread it myself, but didn't get it even and thus had a crooked cake. It's was very low in the 9 x 13 inch glass pan I put it in, but it rises a lot in the oven. It didn't brown at all, though, so keep a toothpick handy to test for doneness if you go the dairy-free route. You can also bake it as a layer cake or cupcakes and cooking times are provided.
I might have overcooked mine a bit as it wasn't as moist and tender as I'd hoped, but it was still light and fluffy. The vanilla flavor isn't as nice as if you'd used extract, but I suppose there's nothing stopping you from adding an extra dash on your own. It's very good with some sliced and sugared strawberries, like a shortcake, and also very good with a vanilla buttercream, like a sheet cake. I used this vegan buttercream from Minimalist Baker with Miyoko's salted vegan butter, the lower amount of powdered sugar, and a splash of nut milk, and it came out really nice.
I picked this mix up at my local Kroger analogue over in the "natural" section with all the other Bob's products. I'd try it again. Though I'd cook it a little less at 30 minutes, and maybe throw in that extra dash of vanilla extract.
Current Ingredients: Sugar, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Baking Powder (Monocalcium Phosphate, Baking Soda, Cornstarch), Salt, Xanthan Gum, Natural Vanilla Flavor Powder (Sugar, Cornstarch, Vanilla Oleoresin).