This cake mix is rich and chocolatey, tender in all the right ways, and has the perfect crumb. We make this cake regularly for parties and events and always get rave reviews about it. The cake topping possibilities are endless for the perfect party or a fun night in with family and friends. It will quickly become a favorite and your go-to cake mix. Yields one (1) two layer 9" round cake, one (1) 9x13" cake, or a dozen (12) cupcakes. (5lb makes 5x as much) Now you can have your cake and eat it too because it is free from gluten, dairy, soy, egg, peanut, tree nuts (except coconut), and refined sugar. Egg free option instructions below. The cake and cupcakes freeze well. *Contains Coconut
Ingredients: *Brown Rice Flour, *White Rice Flour, *Tapioca Starch, *Coconut Sugar, **Cocoa Powder, Guar Gum, Cream of Tartar, Baking Soda, Salt
Alternative Ingredient Options
Milk: Any type of milk will work for the cake/cupcakes. We prefer using unsweetened coconut milk beverage (not coconut cream). Other milks will work as well, coconut is just our favorite. Feel free to experiment with other milks and let us know how it goes! Use whatever works for you.
- Lemon Juice: White vinegar or apple cider vinegar can be substituted for the lemon juice.
- Shortening: You can replace the shortening with 1:1 exchange with light tasing oil of choice. Another lower fat option is half light tasting oil of choice (1/3 Cup) and half plain yogurt (1/3 Cup) of any kind. This yields a slightly spongy texture, but very good. Coconut oil works as well as a 1:1 swap. If the coconut oil gets cold and clumpy when mixing, run warm water around the outside of your mixing bowl and stir until the consistency is smooth. Using coconut oil will of course give a coconut flavor.
- Egg Substitutes: Aquafaba (garbanzo bean/chickpea water) is our favorite egg substitution for this cake. Use 3 Tablespoons of aquafaba per egg. For this mix, it would require 6 Tablespoons of aquafaba. We actually make this with aquafaba often even though we can eat egg whites. A dry egg replacer also works well, but the cake/cupcakes will not rise quite as much. Follow the directions on the package for 2 eggs.
- Ovens are different: Every oven is different so be sure to check your cake/cupcakes towards the end of the baking time. When done, a toothpick should come out clean with a crumb or two attached to the toothpick.
- Freezing: Both the cake and cupcakes freeze well. Freeze each slice of cake (frosted or not) individually wrapped in plastic wrap and put in an airtight bag or container. Freeze frosted cupcakes in an airtight container or if not frosted, individually wrap each cupcake in plastic wrap and put in an airtight bag or container.
- High Altitude Instructions: You might need to add up to 2 Tablespoons more milk of choice. Start with the listed amount of liquid. If your batter feels too thick, add the extra 2 tablespoons of liquid. Increase your oven temperature by 15°F and decrease the baking time by five minutes to start. To be sure the cake or cupcakes are done, put a toothpick in the middle and gently pull it out. If the toothpick comes out clean or with a few crumbs, it is done. If the toothpick comes out with batter still on it, keep baking and repeat the toothpick test until done.
- Non-Stick Spray: Use a non-stick spray for your cake pan or cupcake papers. *Avocado oil/spray does NOT work for non-stick*.
Videos: See the video below for a dye-free frosting recipe and frosting how-to's: