Today I’m finally reviewing the Betty Crocker gluten free cake in the chocolate flavor. What better way to celebrate the New Year than with cake! I have seen these gluten free cake mixes for a while now but it wasn’t until I made my daughter’s birthday cakes that gave me the craving for a fluffy, moist, chocolatey gluten free cake that I can eat.
Eating gluten free since 2010, but it was only last year that my allergy test came out positive for wheat. If you would have asked me 10 years ago to try gluten free mixes I would have never agreed. Nowadays with more gluten free diets, many products have improved their recipes. Oh, fyi if you are curious of which gluten free brands are better, I’ve noticed that anything that’s made in Italy are the best.
The ingredients that you’ll need are simple just like the regular box cake mixes. You’ll need 1 cup of water, 1/3 cup of butter, and 2 eggs. I replaced the butter with refined coconut oil, because I ran out of butter. Of course if you have butter, use it. Butter makes everything better right?
Originally, I was planning to make a roll cake with whipped cream in the middle. Unfortunately, it cracked when I tried to roll it. Probably because there is no gluten, there is little to no stretch in it. So I decided to just make a fruit cake with the whipped cream instead.
Taste & Texture
Honestly, if someone would have served this to me and not have told me that it was gluten free I would have never guesses! It’s not grainy at all, it’s soft, fluffy and not dry whatsoever. Did you see all those pockets of air? The chocolate taste is very iconic to what you would get from any box cake. It’s not as pliable, so you won’t be able to make a Christmas log or Swiss roll. It works perfectly for cakes, and you can fool any one who is skeptical of gluten free foods! This turned out surprising delicious, better than gluten free cakes that I have bought. Well, I guess I’ll be making my own birthday cake this year.