I baked a gluten-free Classic Vanilla Cake with cake mix from Pamela’s Products for Natural Home’s assistant editor Kim Wallace’s birthday. Baking a gluten-free cake was a bit different than baking with Betty Crocker. Check out the pictures of the process and learn from some of my mistakes when you try baking mixes from Pamela’s Products.
The mixture after combinging the eggs, oil, water and cake mix.
Making the cake was fairly simple. Just dump the cake mix in a bowl and add the eggs, oil, water and optional almond flavoring. Stir the ingredients and pour the mixture into a lightly greased pan. Bake the cake at 325 degrees for 30 minutes. My cake took slightly longer than 30 minutes for the middle to completely bake.
The cake mixture before going into the 325-degree oven.
After I let the cake cool, I made the vanilla frosting. This required combining butter, water and the frosting mix together. As I stirred the ingredients together I was surprised by the color of the frosting. I had expected a bright, snowy white color, but instead the frosting resembled more of an oatmeal color.
Spreading the vanilla frosting on the cake.
When I slathered the frosting on the cake, I had a hard time getting the frosting to stick to the sides of the cake. (This may have been my fault, because I added a little more water to the mixture than the directions called for because I thought it was too sticky.) The mix created a bit more frosting than the cake required. You could save it to use on a batch of cupcakes.
The finished product using Pamela's Products cake mix and frosting mix.
Although the frosting had a hard time sticking to the sides, my cake tasted delicious! It’s hard to believe that it’s gluten-free. Try Pamela’s Products cake mixes and tell me in the comments section how they turn out.
Assistant editor, Kim Wallace, enjoying her cake!
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