Bob’s Red Mill Gluten Free Chocolate Cake

Our Rating

With the continuing momentum of the gluten-free wave comes a host of gluten-free products that you can find at the supermarket. I happen to be a fan of many of Bob’s Red Mill products, and I had heard from a few people they had started doing gluten-free items. As I was grabbing some sugar the other day, I spotted this gluten-free cake mix in amongst the other BRM products. I thought, “Heck, why not give it a shot?”

Once I got home, I quickly got to work. I pulled out the Kitchen Aid and plunked it down on the counter. I assembled and measured all the ingredients—milk, eggs, lemon, butter, vanilla, very hot water, and the cake mix. I like to get everything ready before I start. I wanted to make the cake as close to the package picture as I could, and I find that in the fervor of  baking , I can end up using too much, or too little of something.

Once the ingredients were all  laid out and ready, it was quick work to actually make it. Around 5 minutes total from the start to when I poured it to into the pans and tossed it in the pre-heated oven.

While it was baking, I started making an old standard, buttercream icing. I went with a traditional vanilla, because I thought it would look good on the cake. I used a typical recipe—you can find an array of them through Google.




Once the cakes were done, I let them cool, popped them out of their pans, and took a look at them. They seemed much like a normal, gluten-filled cake and they were springy and moist looking!

I iced the layers, and cut myself off a piece to try. I was blown away at the moistness and overall fluffiness.  Later, I took the cake out on the town and asked some people (who are not gluten-free) to have a piece without telling them it was gluten-free—I wanted to see if they could tell it contained no wheat. They loved the cake and couldn’t tell the difference. Some even had an extra slice!

The only thing I found over regular flour cakes, which I find is common with most of the pre-packaged, gluten-free mixes, is a slight astringent after-taste, but it wasn’t off-putting enough that a  good gulp of milk couldn’t cure.





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Colin is the Assistant Editor at EAT. You can contact him via Colin was born in Nova Scotia and spent his first five years there. His mother and father owned an inn and restaurant and Colin spent his time ...

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