You read that right. My family’s favorite chocolate cake is made from a box cake mix. Specifically, King Arthur’s Gluten Free Chocolate Cake Mix. I made it once with my chocolate icing, on a whim, and it became my husband’s most requested birthday treat.
First, we’re going to take a gander at the instructions and ingredients on the back of the box together.
I know what you’re thinking. This requires eggs. Believe me, I’ve been there with box mixes. Remember the near decade long journey I have been on for brownies? I’ve seen the failures in a big way. With this particular mix, it is possible! As usual, I’m going to be using Bob’s Red Mill’s Egg Replacer.
On this day, I chose to use two 9″ round pans. This is how I made it egg free.
- Preheat oven to 350 degrees and prepare pans with oil and parchment paper.
- Mix 2/3 cup oil and 1 and 1/3 cup water as listed. Bob’s Red Mill Egg Replacer requires 2 tablespoons water per 1 tablespoon egg replacer. This means you will go ahead and add 8 additional tablespoons of water at this time.
- In a separate bowl, pour in your mix from your box. Then add 4 tablespoons of your egg replacer. Whisk together.
- Now we’ll add those dry ingredients to our wet ingredients and mix.
- Evenly divide between pans. (If you are using two round pans.)
- In my experience, I have to bake this closer to 35 minutes. I am convinced, however, that my oven is somehow not as fast as others. So, it’s wise to start keeping an eye around the 25 minute mark.
- Let cakes cool in pans.
- Carefully remove cakes from pans, peel off parchment paper, Saran wrap separately and refrigerate overnight.
Chocolate Icing
Disclaimer: This icing is rich. We are not a family who enjoys an over-sweet icing. You’ve been warned.
Ingredients
- 1 Cup Vegan Butter
- 1/2 Cup Cocoa Powder
- 1 Teaspoon Vanilla Extract
- 2.5 to 3 Cups Powdered Sugar
- 3-4 Tablespoons Oatmilk
Using a hand mixer, mix your vegan butter, cocoa powder, and vanilla extract. At this point, you can start alternating mixing the powdered sugar and oatmilk until you have reached your desired consistency and sweetness. If you are lucky, you will have a husband stand over you throughout the process to dictate how it should be and eventually take over.
There you have it! A fairly simple, rich, and in my opinion, delicious allergy friendly chocolate cake. It’s important to accept right here and now that I am not a pretty baker. Do not expect fabulous decorating on this blog. This is as good as it’s going to get.
One of the biggest things I have learned while working towards having more options for my daughter and me is that I am going to fail. There are going to be bakes that go completely down the drain. That’s okay! You’re learning. Don’t let your food allergies hold you back.
