Betty Crocker Gluten-Free Mix Contest Results and Dairy-free Chocolate Cherry cake and Chocolate Frosting Recipe

choccake3Last week I hosted a contest to the reader with the most enticing easy box cake recipe that could be used with the new gluten-free Betty Crocker mixes. You responded with a wealth of yummy sounding recipes, many of which made my mouth water. Unexpectedly last week we also found that my new daughter may have a sensitivity to dairy, and since I wanted to make samples of the top few recipes (and actually get to eat them) we ended up leaning towards recipes that could be adapted to be dairy/casein-free. From the very beginning, the DH was sure which recipe he most wanted me to make… Robin’s chocolate cherry cake. I was personally bewitched by the eggless apple cake (which I did end up making as well), Wendy’s Peanut Butter Fudge Bars and Katrina’s Poppy Seed Cake. However, the last two were rather dairy-dependent, and I had promised to let the DH choose our contest winner. After I tasted the cherry chocolate cake I knew we had a winner- and I was sure when the DH gobbled down multiple pieces that night and requested it for his birthday cake. The dairy-free chocolate frosting I made was also a big hit. While I’m usually a “from scratch” kind of girl, sometimes it is nice to have an easy option taking advantage of some of the great new gluten-free mixes. Thank you to Robin and all the participants that shared their delicious recipes! If you get a chance to try any of the other entries, do let me know how they turn out in the comments.

Vegan Dairy-free gluten-free Chocolate almond frosting recipe
Ingredients
8 oz. powdered sugar (half of 1 lb box) plus 1/6 cup
1/2 cup unsweetened cocoa powder
1/2 cup earth balance margarine stick, melted
1 tsp. vanilla
1/2 tsp. almond flavoring
1/8 cup rice milk (+more as needed for desired texture)
Directions
Sift sugar and cocoa together into a medium bowl. Add melted margarine and flavorings and stir together. Add rice milk as needed to get it to spread nicely. Enjoy!
Notes
We served this on a chocolate cherry Gluten-free Betty Crocker cake. The DH loved it and didn’t miss the dairy at all.
Robin’s Gluten-free Betty Crocker Chocolate cherry cake recipe
Ingredients
1 box Gluten-free Betty Crocker’s devils food cake mix
1 (21-ounce) can cherry pie filling
1 teaspoon almond extract
1 tsp. vanilla flavoring
2 eggs

Gluten-free chocolate frosting (homemade or store bought)

Directions
Spray square cake pan with nonstick baking spray or margarine and sprinkle with gluten-free flour and set aside. In large bowl, combine gluten-free cake mix, cherry pie filling, almond extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25-30 minutes or until cake is set. Cool and frost with favorite chocolate frosting mix.
Notes
I’d like to experiment with fresh or frozen cherries in a thickened sweet sauce in the future…

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12 Responses to “Betty Crocker Gluten-Free Mix Contest Results and Dairy-free Chocolate Cherry cake and Chocolate Frosting Recipe”

  1. This recipe looks delicious! Thanks for sharing your frosting idea. The Betty Crocker mixes we’ve tried have turned out quite well so far.

  2. I am new to Gf baking. My son’s girlfriend is gf , also, allergic to eggs. My question is, when a recipe calls for 2 egg, do I just add the 2 tsps. of egg replacer with 4 tblsp. of water. What is the differnce between Guar gum and xanthan gum? if you buy mixed IE; pancakes, do I still need to add the xanthan gum if is shows it has guar?

  3. Hi Inky,
    When most recipes call for 2 eggs, you can substitute the amount that the Egg replacer recommends per egg. I can’t quite remember it right now, but if it is 1 tsp egg replacer to 2 tbsp water that makes one “egg”, then your suggested amount would be correct. I don’t recommend making this recipe egg free, however, as it has already been modified to be low in fat and dairy free. I would recommend starting with a recipe that has fat and dairy or a dairy sub to compensate for the protein you lose when you can’t use eggs.

    Guar gum and xanthan gum are two different substances that can be added to recipes to replace the gluten. They add elasticity. However, I mostly only use them if I’m making something complex, like gluten-free yeast bread. I follow a cookbook author like Bette Hagman and add the amount she recommends. I do not tend to bother when making a fruity quickbread like banana bread or cookie. Cookies especially don’t need it, IMO< because of all the fat and sugar. However, with egg free baking you may find xanthan gum is good to add to your recipes. You can use one or the other, or both if following Carol Fenster’s new recipes in 1000 gluten-free recipes (her latest cookbook). You absolutely don’t need to add any to a mix that contains one or the other, and any mix probably doesn’t need it, regardless.

    Good luck and happy baking!

    -Sea

  4. I am trying this tonight! We are GF, Yeast Free, Dairy Free so this is great! For egg replacement you can also use the same amount per cup of banana. I think it works BETTER than egg, but you can’t always use banana in every recipe because it can def. be tasted.

  5. You can use palm oil instead of butter also and coconut/almond milk instead of rice.

  6. I cannot have sugar, gluten, dairy for a cancer diet.
    No peanuts. How can I make a birthday cake? Does the new GF Betty Crocker mix have sugar in it???

    Help!! These diet restrictions are killing me, but the cancer is shrinking!

  7. Hi Rita Rae,
    Sorry, the BC mix has sugar. Your only option would be to make a cake from scratch as all the GF cake mixes that I know of contain sugar. Dairy free is relatively easy- just substitute in a non-dairy milk (soy, rice, almond, coconut etc) and non-dairy margarine (or calling for oil). You will want to search for a gluten-free recipe using an alternative natural sweetener such as agave, honey, or maple syrup. The low-carb gluten-free folks might have a good recipe for you. Good luck!

    -Sea

  8. I just made the BC devil’s food cake without eggs. I used one individual organic applesauce that only has apples in it and 1/8 cup of canola oil. I used soy free earth’s balance for the butter substitute. Made cupcakes:)

  9. Here’s an online petition to try to bring the Betty Crocker Gluten Free mixes to Canada. They’re made in Canada but only sold in the US. Maybe if big companies like General Mills start realizing that there is a demand for it here they’ll start to look at how they can make some of their other products gluten free too.
    http://www.petitiononline.com/4894165/petition.html

  10. Ann Cashman Says:

    Is there any way to get the Betty Crocker GF mixes in Australia?

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  12. Mary Jane Weltmer Says:

    I made this cake and frosting for my husband’s birthday. He said it was the best GF cake I made. I added mini chocolate chips in the mix and used coconut extracts along with the almond.

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