Chocolate Cake Mix Have you been searching high and low for a gluten-free chocolate cake that has the perfect texture—fudgy, yet light and tender? One that tastes just like the cakes you loved before you gave up gluten? You’re in the right place. This cake isn’t just rich and chocolatey—it’s also vegan (egg-free and dairy-free), easy to make, and guaranteed to impress both gluten-free eaters and everyone else at the party. Use it to make cakes, cupcakes, or something totally custom. It’s the kind of go-to mix that belongs in your pantry. Vegan. Gluten free. Nut free. Soy free. You’ll need: 1¼ cups plant-based milk ½ cup light oil (safflower, canola, etc.) 2 tsp vanilla extract (or 1 tsp almond extract) 2 tsp balsamic or apple cider vinegar Optional: ½ cup semisweet chocolate chips Instructions: 1. Preheat oven to 350°F. Grease your pan well. (Fits one 7x10", 7x11", 8" round pan, or makes 14–15 cupcakes.) 2. In a large bowl or stand mixer, combine the cake mix, milk, oil, vanilla, vinegar, and chocolate chips (if using). 3. Beat 20–30 seconds until smooth and whipped. 4. Spread into pan and bake: • Cakes: 40–50 mins • Cupcakes: 25–30 mins (fill cups no more than ⅔ full) 5. Let cool completely before frosting or slicing. Baking Tips + Variations: – Add 1 cup raspberries or cherries (and reduce chips to ⅓ cup) – For mocha cake: use ½ cup brewed coffee + ¾ cup milk – For red wine version: use ½ cup wine + ¾ cup milk (no extra milk needed) Ingredients: Cane sugar, sorghum flour, unmodified potato starch, white rice flour, Dutch process cocoa powder, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, non-GMO cornstarch, monocalcium phosphate), baking soda, xanthan gum, sea salt.
