If you love baking but struggle to find great gluten free yellow cake mix recipes, you're in luck! This DIY yellow cake mix recipe is simple to prepare, uses basic pantry ingredients, and ensures you have a cake mix ready whenever the craving strikes. This recipe substitutes for a 15-18.25 oz box of yellow cake mix. And if you don't need it gluten free, we show you how to adapt it to a variety of different dietary preferences and needs!
Uses for Gluten free yellow cake mix recipes
Yellow cake mix is a great base for a lot of great recipes from the classic cake to cake mix cookies! I love making up a yellow cake mix and topping it with chocolate frosting. But I also love using it in recipes like pistachio cake, cupcakes, soda cake, guava cake, pineapple cake, monkey cake and even cake pops!
Jump to:
Ingredients
This recipe uses simple staples that you likely already have in your pantry.
- flour
- sugar
- baking powder
- powdered milk
- salt
Instructions
- In a mason jar or airtight container, place all ingredients. Stir then seal.
Substitutions
There are several substitutions you can make in order to make this recipe for dietary preferences and needs:
- Flour: You can substitute all purpose flour in place of the gluten free flour if desired.
- Powdered Milk: You can substitute a non dairy or plant based powdered milk in place of the powdered milk.
To make the mix into a cake:
When you want to make your dry mix into a cake, cupcakes or a bundt cake you will need:
- 1 recipe homemade yellow cake mix
- Water or milk
- Vanilla
- Butter
- Eggs
You can substitute egg replacer and plant based butter if making this vegan, and dairy free butter if needing a dairy free recipe.
Cooking times
Here are some suggested cooking times when making the gluten free yellow cake mix recipes:
- 8-9” cake rounds: 22-27 minutes
- 9x13 inch pan: 30-35 minutes
- Cupcakes: 20-23 minutes
- Bundt pan: 40-45 minutes
Storing
- Unbaked Cake Mix: Store the dry mix in an airtight container at room temperature for up to 3 months.
- Baked Cake: Store at room temperature for up to 2 days or in the refrigerator for up to a week. Wrap tightly in plastic wrap to prevent it from drying out.
- Freezing: Both the cake mix and baked cake can be frozen. For the mix, store it in a freezer-safe bag for up to 6 months. For the baked cake, wrap tightly in plastic wrap and foil before freezing for up to 3 months.
DIY Gluten Free Yellow Cake Mix Recipes
Ingredients
- 2 cups all purpose flour can substitute gluten free
- 1 ½ cups sugar
- 1 tablespoon baking powder
- ½ cup powdered milk can substitute dairy free
- ½ teaspoon salt
Instructions
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, salt, and vanilla powder if using. Ensure all ingredients are evenly distributed.
- Transfer the cake mix to an airtight container or zip-top bag. Label it with the date and store it in a cool, dry place. The mix will stay fresh for up to 3 months.
Notes
- 1 recipe homemade yellow cake mix
- ¾ cup water or milk
- 1 teaspoon vanilla
- ½ cup butter, softened
- 3 eggs
Leave a Reply