A simple recipe for gluten free yellow cake mix substitute. This recipe substitutes for a 15-18.25 oz box of yellow cake mix. (Gluten free, dairy free, egg free, nut free, soy free, FODMAP, vegan, vegetarian)
If you are not using your cake mix right away, you will need to store your cake mix in an airtight container. I use a mason jar. It will store for up to two months in the pantry.
Substitutions
There are several substitutions you can use in the mix recipe. *May contain affiliate links
Flour: Use your favorite gluten free flour. We find that if you tolerate milk, Cup4Cup is my personal favorite. Until I found out it had milk and I got sick. Now I’ll usually opt for Bobs 1:1.
Sugar: You can use sugar like monkfruit or other lower calorie sugar. We like Miss Jones Smart Sugar.
Powdered Milk: Powdered Milk: You can substitute dairy free powdered milk. There are several types of dairy free powdered milk including coconut, oat, lactose free and almond.
To Make The Mix Into a Cake:
When you want to make your mix into a basic yellow cake mix together:
1 recipe homemade yellow cake mix
¾ cup water or milk
1 teaspoon vanilla
½ cup butter, softened
3 eggs
Preheat oven to 350 degrees. Lightly grease and flour your baking pan. Mix together all cake ingredients on medium speed for approximately two minutes. Pour into your pan and bake according to times. 8-9” cake rounds: 22-27 minutes, 9x13 inch pan: 30-35 minutes, Cupcakes: 20-23 minutes, Bundt pan: 40-45 minutes