Homemade Gluten Free White Cake Mix

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This Homemade Gluten Free White Cake Mix is perfect to keep on hand for whenever a cake emergency arises. Only 5 ingredients, and it makes a great DIY gluten free gift too!

This Homemade Gluten Free White Cake Mix is perfect to keep on hand for whenever a cake emergency arises. Only 5 ingredients, and it makes a great DIY gluten free gift too!If you are anything like me, you probably really love the convenience of gluten free mixes. I mean, mixes get rid of much of the gluten free baking guess work. Plus, it is just easy. I USED to think that there really wasn’t a difference between using a mix or baking something from scratch… and then I had kids. It is so hard to not get lost in a recipe now. “Did I add 1/4 cup of sugar, or 1/2 cup?” “Did I remember to add the xanthan gum?” “What about the salt?” I used to be able to just focus on the task at hand, but I just am not able to do that anymore. So I think it is an acceptable fact that mixes are just easier than baking from scratch. There is just one obstacle to using mixes all the time. $$$ This Homemade Gluten Free White Cake Mix is perfect to keep on hand for whenever a cake emergency arises. Only 5 ingredients, and it makes a great DIY gluten free gift too!

As is often the case, it is much less expensive to DIY a gluten free mix than to buy one from the store. There are just 5 ingredients. Yep, just 5 ingredients. Making this homemade gluten free white cake mix really just as simple as measuring out 5 ingredients and giving them a quick whisk.

This Homemade Gluten Free White Cake Mix is perfect to keep on hand for whenever a cake emergency arises. Only 5 ingredients, and it makes a great DIY gluten free gift too!This recipe makes enough for one regular cake mix, making 24 cupcakes, 2 8-9 inch round cakes, or 1 9×13 rectangle cake. To make funfetti cake, just stir in some sprinkles. You can use the recipe to bake the cake mix, or sub it into your favorite recipe that has cake mix as an ingredient, like this Gluten Free Coconut Poke Cake.Ā This Homemade Gluten Free White Cake Mix is perfect to keep on hand for whenever a cake emergency arises. Only 5 ingredients, and it makes a great DIY gluten free gift too! By using dairy-free milk when you bake your cake mix you can make it dairy-free too!This Homemade Gluten Free White Cake Mix is perfect to keep on hand for whenever a cake emergency arises. Only 5 ingredients, and it makes a great DIY gluten free gift too!One recipe also fits just perfectly into a 1 quart mason jar. You might have to pack it in just a little bit, but it will fit. Just tie a little bakers twine around it, and put a cute label or chalkboard sticker on the front so that you don’t forget what it is. This Homemade Gluten Free White Cake Mix is perfect to keep on hand for whenever a cake emergency arises. Only 5 ingredients, and it makes a great DIY gluten free gift too!

If you are giving it as a gift, don’t forget to include the ingredients to finish the cake and directions for baking it. You can use my handy printable recipe card, if you’d like. Or handwrite it for a personal touch.

I developed this recipe specifically for my gluten-free cake rice flour blend. Use it in this recipe for best results.

Homemade Gluten Free White Cake Mix
 
Prep time
Total time
 
Author:
Serves: 1 mix
Ingredients
  • 2½ cup my gluten-free cake flour blend
  • 1¾ cup white sugar
  • 1½ teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Instructions
  1. Measure all ingredients into a bowl and whisk to combine.
Notes
To bake: Add 1 cup of milk of choice, ¾ cup oil, 2 teaspoons vanilla extract, and 4 egg whites to the gluten free white cake mix, and stir until smooth.
Bake in a preheated 350F oven until a toothpick comes out clean. Be sure to butter and flour your pans (using gf flour), or use cupcake liners.
(24) cupcakes bake for 20-25 minutes (fill only ½ full.)
(2) 8-9 inch round cake bakes 28-32 minutes.
(1)9x13 inch rectangle pan bakes 40-45 minutes.

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Comments

    • flippindeliciousflippindelicious says

      I apologize for the confusion, the rice flour blend on that link is the blend I was referring to. It is NOT an AP gf flour blend, but is specially good for cakes, cookies, and quick breads. It acts more like a cake flour.

  1. Ally Fiesta says

    Vising from Wednesday’s link up and will be able to use this to make a cute gift for a friend who just found out she has to eat gluten free. She’s really stressed as she LOVES baking! Thank you.

  2. Tina Truelove says

    Gluten free and dairy free and it looks so good! We’ve never had to cut out gluten or diary from our diets but it seems like we are more and more often coming into contact with people who can’t eat those things. I need to start saving recipes so I can serve them too. Thank you for this one. Pinning for future reference. #joyhopelive

    • flippindeliciousflippindelicious says

      Thanks Tina! It is great to have some allergy friendly recipes on hand. It is so nice of you to do that for your friends.

  3. says

    This is such a great recipe! Thanks for sharing at Inspiration Thursday. Hope to see you again this week, I love partying with you and seeing your newest creations!

  4. Rebecca says

    I’m needing to make this tomorrow and wanted to try this out!! If my mix already has xanthan gum in it, can I omit? Thanks!!

    • flippindeliciousflippindelicious says

      Yes Rebecca! If you are using a mix that already has xanthan gum in it, you don’t need any extra. šŸ™‚

    • flippindeliciousflippindelicious says

      Hi Alexander!
      No, they are very different. The cake mix is a mixture of gluten free flours + leavening and sugar. My gluten free cake/cookie flour blend is what I was referring to. You can use a different gluten free flour blend if you prefer, but I only tested this recipe with my own blend. It has a higher starch content preventing it from being gritty as some blends can be.
      I often use Gluten-Free Mama’s Almond Blend and GF Jules blend, those would be the other blends I would suggest to you. Not all gluten-free flours are created equal!

      • April says

        If you use bobs red mill sweet rice flour instead of the white rice flour will that make a drastic I change to the recipe? I know that both white and sweet rice are both very fine. Do you have thought and suggestions about this? I might have put the wrong bag in there when mixing. I’m overly tired and I can’t remember remember what I did since my husband for took the garbage out with those empty bags. Hahaha. Help! Thanks so much!

        • flippindeliciousflippindelicious says

          Hi April,
          I haven’t ever tried substituting sweet rice flour, so I don’t know exactly the effect it would have. I imagine that the results may be slightly different, but similar. I think you’ll still end up with delicious cake, so don’t stress about it. šŸ™‚

  5. Jodi says

    Hi. Thanks so much for sharing all this great info. I just used this recipe for a Kalhua “dump” cake that starts with a yellow cake mix. It baked up great. But it’s really chewy. It’s moist and looks perfect but it takes a lot of chew to get it down. I have a question about the xanthum gum amounts. Why is there so much in this recipe when your website says “use 1/4 teaspoon to 1 teaspoon of xanthan gum for every cup of my gluten-free flour blend. Cakes need only about 1/4 teaspoon of xanthan gum, with other recipes needing more. When Iā€™m experimenting I normally use 1/2 teaspoon of xanthan gum for every cup of my flour blend, and then adjust it later based on the results. If is crumbles and falls apart it needs a little more, if it is gummy it needs less.” I’d love some direction. I also used your flour blend in your pumpkin cake recipe just now and there is 1/2 t in there which follows your formula better. Again they baked up perfectly and are moist and delicious but a little chewy. Not as much as the mix but still not what I expected. Is it the starchier flour blend? Thank you so much.

    • flippindeliciousflippindelicious says

      Hi Jodi,
      That Kalhua dump cake sounds tasty!
      Feel free to adjust the xanthan gum to match your tastes. For the cake mix, I wanted to give it a little extra structure since cake mixes are used in a variety of recipes. The last thing I wanted was crumbly results when used as an ingredient in another recipe.
      I’m not sure what you mean by “chewy”. The starchier flour could do that, but it really depends on what you are comparing it to. I haven’t found anything I use my flour with to be “chewier” than normal.
      Sorry I can’t help more.It is tricky to give you a good answer without being in the kitchen with you, since there are so many variations that could cause a chewy texture.
      Happy Baking!

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