Monday, April 27, 2009

Pamela's Gluten-Free Cake Mix

I finally found something Gluten-free, egg-free, and dairy-free that's good! In fact, it's better than good.

Sunday night I made this Pamela's Products Chocolate Cake Mix. I also used Egg Replacer, and I feel it's worth mentioning that even though the packaging is straight out of 1975, it worked well. It's primarily made out of potato starch. Hmm. Who knew?



The mix requires 2 eggs, 1/2 cup of oil, and water. The egg replacer is a dry powder that you mix with warm water. This is the first time I tried using it, so I was a little wary. Nothing too weird though.



Stir by hand. I took this shot so you could see my sausage fingers.
I totally have man-hands.



Pour into a greased cake pan. Worth mentioning: batter was good. Pretty much tasted like Duncan Hines brownie batter. Good sign.

While I popped it in the oven, I started mixing the frosting. I'm a C&H back of the box buttercream frosting kinda girl, so I was going to try it tonight with vegetable oil spread (margarine) and rice milk. Yeah, you can imagine that I was a little nervous about how it was going to turn out.







Oh yeah. And I decided that since this was for E, and not for me, I was going to make chocolate frosting. (For me, chocolate cake + white frosting = heaven)

The frosting seemed to go... well, okay. Rice milk is very thin. It didn't seem to cream well--the margarine was in little chunks rather than being fully blended. I added just a tiny bit of rice flour to the frosting to thicken it. I didn't want it to get a funny texture. That seemed to do the trick.



Look! It looks like a REAL cake!



I couldn't wait for it to cool so I could frost it, so I poured the frosting on right when it was hot. I figured we'd go for more of a fudge cake thing. Mmm... fudge.



So sorry I didn't get a better picture (i.e. one that was in focus)--I was too excited to try it. The texture was like a "normal" cake, and it smelled great, both as it was baking and when I sliced it.

The verdict? Best gluten-free recipe we've had. I hate to say it like that, because a lot of GF recipes are just not good, or have weird textures. This cake would be great in a "normal" cake category. It held up to our standards, and we're serious chocolate cake connoisseurs. I have none of E's allergies, so I still have complete gluten-loaded memory, and this holds up. I ate a ton. I would totally make this again, and I would serve it to my non-allergic guests. If I had guests. Or friends. Topic for another post.

I can completely recommend Pamela's Gluten-free chocolate cake mix. We bought this one at Nugget--I haven't checked other stores yet to see who else carries them. E's happy that he can enjoy one of his favorites and not suffer for hours afterwords. Everybody is happy.

Let them eat cake!

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