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Prep time
5 minutes
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Makes
4 cups
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
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Ingredients
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3/4 cup
tapioca flour, spooned and leveled
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3/4 cup
arrowroot flour, spooned and leveled
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3/4 cup
coconut flour, spooned and leveled
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3/4 cup
almond flour, spooned and leveled
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1 cup
coconut sugar
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1 teaspoon
xantham gum
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1 teaspoon
fine Himalayan sea salt
Directions
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Place a fine-mesh sieve over a large bowl. Measure ingredients into sieve; sift all ingredients into bowl. Whisk the mix again before measuring.
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, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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