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. $$$
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 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. By using dairy-free milk when you bake your cake mix you can make it dairy-free 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.
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.
- 2½ cup my gluten-free cake flour blend
- 1¾ cup white sugar
- 1½ teaspoons xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon salt
- Measure all ingredients into a bowl and whisk to combine.
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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