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.Ā 
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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Sheree says
August 30, 2015 at 12:55 pmWhere do I find your cake flour blend recipe? I looked under the flour blends link but did not see it there.
flippindelicious says
August 31, 2015 at 1:22 pmI 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.
Sheree says
September 1, 2015 at 9:55 amThanks š Looks delish, I’m gonna try it this week!
Ally Fiesta says
September 2, 2015 at 1:55 pmVising 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.
flippindelicious says
September 3, 2015 at 10:09 amYay! I hope your friend loves it, Ally. Transitioning to gluten-free is hard. Best of luck to her!
Tina Truelove says
September 4, 2015 at 6:49 amGluten 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
flippindelicious says
September 4, 2015 at 8:23 amThanks Tina! It is great to have some allergy friendly recipes on hand. It is so nice of you to do that for your friends.
Hope N. Griffin says
September 7, 2015 at 11:28 amThanks for linking up with #JoyHopeLive. This looks delicious.
Lela says
September 8, 2015 at 5:54 pmThis 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!
Mary Gilbert says
September 11, 2015 at 4:51 pmThank you for sharing with us at #JoyHopeLive!
Rebecca says
May 4, 2016 at 8:36 pmI’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!!
flippindelicious says
May 6, 2016 at 5:59 pmYes Rebecca! If you are using a mix that already has xanthan gum in it, you don’t need any extra. š
Alexander Lopez says
July 15, 2016 at 4:06 pmSo… in order to make a gluten free cake mix I need gluten-free cake blend? Aren’t those the same thing, or am I missing something?
flippindelicious says
July 17, 2016 at 3:49 pmHi 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
November 16, 2016 at 12:57 amIf 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!
flippindelicious says
November 16, 2016 at 11:04 amHi 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. š
Jodi says
November 20, 2017 at 1:00 pmHi. 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 Iām 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.
flippindelicious says
January 21, 2018 at 3:38 pmHi 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!
Julia says
August 11, 2018 at 7:21 pmI am trying to find a flour mix I can use for baking cakes that is wheat free, potato free and corn free. Most recipes I have found had added potato starch and xanthan gum.
flippindelicious says
August 16, 2018 at 11:43 amHi Julia,
You are going to LOVE my friend Sharon from What The Fork Blog’s Nightshade Free Gluten Free Flour Mix. It uses Rice Flour, Tapioca Flour, and Arrowroot Starch. It is my go-to when I need to avoid using potato starch. If you also need to avoid xanthan gum you may be able to use guar gum or Pamela’s Not Xanthan Gum as a one-to-one substitute in recipes.
Hope that helps. Happy Baking! -Brianna
Julia says
August 16, 2018 at 2:33 pmThank you! I will making up a mix of the Nightshade Free Gluten Free Flour Mix. All I need to buy is the Tapioca Flour.
sara says
November 7, 2018 at 9:42 pmI wonder if I could just use Bobs Red Mill 1 to 1 baking flour? Also, I love eating raw cake mix right out of the box, but I’m used to eating regular wheat flour mixes. Is the raw texture of gluten free flour cake mix be very different?
flippindelicious says
November 8, 2018 at 5:06 pmHi Sara,
I haven’t tested Bob’s 1 to 1 gluten free flour with this recipe yet so I’m sorry I can’t say how it would turn out. It is on my list!
I don’t think that the texture is really different, however I’m not sure it would be as pleasant to eat raw. But I haven’t eaten either straight out of the box so I don’t know.
Happy Baking! -Brianna