Gluten-Free 'Cake Magic!' Cake Mix

January 14, 2019
Photo by Ken Carlson
Author Notes

If you'd like to test-drive this base cake mix recipe, here are a couple of the original cake recipes to which you can apply the cake mix: Vanilla Cake and Darkest Chocolate Cake. Reprinted with permission from Cake Magic! (Workman Publishing). Photo by Ken Carlson.

When buttering and flouring your pan(s), any of the flours in this recipe work. Like the book suggests, do not use the mix as the coating for the pans. —Caroline Wright

Test Kitchen Notes

Featured in: One Gluten-Free Cake Mix, 100 Possibilities. —The Editors

  • Prep time 5 minutes
  • Makes 4 cups
  • 3/4 cup tapioca flour, spooned and leveled
  • 3/4 cup arrowroot flour, spooned and leveled
  • 3/4 cup coconut flour, spooned and leveled
  • 3/4 cup almond flour, spooned and leveled
  • 1 cup coconut sugar
  • 1 teaspoon xantham gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine Himalayan sea salt
In This Recipe
  1. Place a fine-mesh sieve over a large bowl. Measure ingredients into sieve; sift all ingredients into bowl. Whisk the mix again before measuring.

See Reviews

See what other Food52ers are saying.

  • Aria Alpert Adjani
    Aria Alpert Adjani
  • Eric Kim
    Eric Kim
  • Cassandra Marcella Metzger
    Cassandra Marcella Metzger
  • Judi Forman
    Judi Forman
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.