My how the world has changed in the 17 years I’ve been gluten-free. Back in those days a girl couldn’t get a cookie or a decent piece of bread, let alone make a cake from a Betty Crocker gluten-free mix. This absence perpetuated the need for me to learn how to bake for myself, as it has for thousands upon thousands of us.
But now we have the gift of being able to make a cake just as swiftly as our glutenous counterparts through several brands of cake-in-a-box. And a new friend’s birthday party this weekend gave me the opportunity to test a few brands out.
I chose to use both Betty Crocker’s Devil’s Food and Glutino’s Gluten-Free Pantry Old Fashioned Cake and Cookie Mix, since both only make one round cake and a bit of chocolate and vanilla layered in one cake never hurt anyone.
I must confess, I had my doubts. Both mixes use rice as their only flour, and sugar bulks up the flavor content. The mixes felt grainy between my fingers, and the vanilla one sort of went flying in the air when I poured it into the bowl. Here’s the nutritional content of both:
For the Betty Crocker chocolate layer:
- one cup of unsweetened vanilla almond milk rather than the one cup water in the recipe.
- 1/2 cup unsalted butter
- 3 eggs
- 1 teaspoon vanilla extract (not in recipe)
- 2 tablespoons of instant coffee (not in recipe)
I baked it according to the instructions at 350 degrees for 43 minutes in a lightly greased 9″ round pan, and cooled it for about 15 minutes in the pan before inverting it to a cooling rack.
For the Gluten-Free Pantry Vanilla layer:
And baked it for 28 minutes in a lightly greased 9″ round pan, and cooled it for 15 minutes before inverting it onto a cooling rack.
I made Williams-Sonoma’s Quick Buttercream Frosting, using unsweetened almond milk instead of cow’s milk.
The cake went over far better at the party than I had expected, and many were shocked to find it was gluten-free. I was told it was actually a bit denser than a normal boxed cake, which people seemed to prefer. The payoff for this was that I thought it was a bit dry. No one could tell the difference between the two brands, neither being particularly more or less sweet than the other.
I was particularly shocked that it wasn’t grainy, but think the cakes would have benefited from the addition of another flour such as amaranth to both moisten and naturally sweeten. While I could respect that they tasted like traditional boxed cake mixes, I’d still rather make my own cakes from scratch so that I could use more natural forms of sweetener and bulk up the flavor content with a few different flours. But I was impressed.
Several people said they’d pick up the brands to make for an event where a gluten-free guest was in attendance, knowing that other guests would still enjoy it.
Two thumbs up. That’s really all I have to say about that. In a pinch, these cakes are nutcrackers.
Coming up, one more boxed cake-test using canned pumpkin instead of the butter/eggs to make a vegan version!