Gluten Free Vegan Yellow Cake From A Box Mix Food

GLUTEN-FREE VEGAN YELLOW CAKE FROM A BOX MIX

Steps:

• I have had success with this recipe with both King Arthur Gluten-free Yellow Cake Mix, as well as Krusteaz Gluten-free Yellow Cake Mix. Each box has slightly different amounts for the eggs, butter and milk. Follow each boxes' instructions, subbing out my recomendations in the same amounts. For example, The King Arthur box says to use 1/2 cup butter. So, I used an entire stick (1/2 cup) of the Earth Balance Buttery Sticks. It also said to use 2/3 cup of milk, so I used 2/3 cup of rice milk. King Arthur includes 2 Tablespoons of oil, which Krusteaz does not. I used canola oil. Mix the cake mix, vegan butter and rice milk together and set aside. For replacing the eggs, 3 Tablespoons of aquafaba (the liquid in a chick pea can) equals one egg. So, for the King Athur recipe that calls for 4 eggs, I used 12 Tablespoons. That was the entire liquid of one can. Since the liquid can vary from brand to brand of canned chick peas, you may want to purchase two cans, just to ensure you have enough liquid. Once you've measured the correct amount of aquafaba, use electric beaters to whip them until they reach stiff peaks. This will take 5-10 minutes. Then, gently fold in the mixed cake mix into the aquafaba, trying not to knock out all of the air you've just incorporated. Pour the completed mix into greased cupcake tins, or into a greased 13x9 pan. Bake for the time listed on the box. I found I had to do the entire time, and then I let my cupcakes sit in the pan to cool for five minutes before turning them out on a wire rack to completely cool. While they completely cool, make the frosting. Frost and serve immediately.

GLUTEN FREE CARROT CAKE FROM A MIX

Steps:

• Heat oven to 350°F Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
• In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
• Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.