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Last week we received a box of Pamela’s Gluten Free Bread Mix from Amazon and when I opened it up I found 6 bags of Pamela’s Gluten Free Cake Mix . Ugh. I’ve never tried the cake mix and I wasn’t sure if I wanted to keep all 6 bags, but at the same time I absolutely hate the hassle of returning things.
So I kept it.
All 6 bags.
With the hopes it would turn out to be the best gluten free cake ever.
I carried a bag of mix with me when we went to visit the grandparents thinking I would find time (and motivation) to cook a cake while there.
Needless to say that plan fell flat; however, lack of snack food for the youngest helped motivate me to fix the cake last night.
It’s a basic “box cake” recipe. You add eggs, oil and water and then mix with a whisk. I went with the “extra egg” option and so I used 4 eggs instead of 3. I also omitted the almond extract because I didn’t think the younger would like the flavor.
The batter smelled delicious. I dipped my finger in it for a taste. I know…raw eggs…yada, yada, yada. One taste wasn’t going to kill me. Hopefully!
The gluten free cake batter had the typical grainy texture of rice flour but the taste was the same as a wheat based cake. Big kudos for that Pamela’s!
I divided the batter into two 8 inch cake pans and they cooked for about 25 minutes. The cakes were springy to the touch but they weren’t golden. Again, this is pretty typical of gluten free baking. I’m not sure if I’ve had any type of gluten free baked goods turn golden brown.
I made a Jello Buttercream Icing because Peanut loves strawberry icing.
When the boys were on a very strict gluten free diet, I tried a variety of homemade and boxed cake recipes. Most were dry, had a funny texture or taste, or were very heavy. Pamela’s Gluten Free Cake Mix is the best gluten free cake I’ve tried by far.
As you can see, the cake is somewhat thinner than a traditional cake so it might be necessary to double the recipe in order to have thicker layers.
The cake was light and moist and the texture was very similar to that of a traditional wheat flour cake.
And most importantly, the younger loved it which I’m very thankful for!