Help With My Daughter's 5Th Birthday Cake!

[CeliacMommaX2]

I'm trying to figure out what to make her cake with.  She wants a "vanilla" cake.  Should I use Pamela's "classic vanilla cake mix" or Betty Crocker's yellow gluten-free cake mix?  Or is there a good recipe out there that you'd recommend (she's also dairy free right now).  I just want her to have delicious cake for her first gluten-free birthday!

 

Thank you for your help!

[cyclinglady]

I vote for Pamela's. The Betty Crocker is fine in a pinch (nice to have it in most grocery stores), but it is all rice flour, so it is grainy in my opinion. You can also buy Pamela's flour blend and make a full-sized cake (two layer) from scratch. It is pretty easy! Sub coconut oil for butter or use shortening (trans fat....but it is her birthday) or that Earth Balance soy margarine (I think that is the brand).

[Celiacandme]

Happy Birthday to your daughter! I don't have any other suggestions. I realized looking at this thread that I've never heard of Pamela's brand. I'll have to look for it. I live in an area where there are Wegmans grocery stores and their line of gluten free baking products are so good. Especially their brownies. I tend to grab those if I need to whip up some brownies for my children. I'll have to look for Pamela's brand and check out the cake! I'm sure her first gluten-free birthday cake will be just perfect!

[Lisa]

King Arthur is pretty good, too.  Not sure if it's dairy free, though.   But I think the chocolate cake mixes are much better than the Vanilla mixes.

[Alwayssomething]

I am not sure how to copy a website to this, but a really good dairy free, gluten free vanilla cake I have made is from the Primalpalate.com   It is the coconut cake, it sounds like it would be strong coconut flavor but it is not and it is very good.   I bought the premade frosting and have used other flavors that what she suggest with no problem.  It is my go to when I take cupcakes to work.  I have also made her carrot cake from this site, it is great too.    Not sure why I was able to post the recipe and not the link....user error, I am sure

 

Serves: 12 Serves: 12Open Original Shared LinkOpen Original Shared Link

Ingredients

• 1 cup 1 cup 1 cup Open Original Shared Link, melted
• 1 cup 1 cup 1 cup Open Original Shared Link
• 1 cup 1 cup 1 cup Open Original Shared Link
• 1 Tbsp 1 Tbsp 1 Tbsp Open Original Shared Link
• 1 tsp 1 tsp 1 tsp Open Original Shared Link
• 1 tsp 1 tsp 1 tsp Open Original Shared Link
• 10 10 10 Open Original Shared Link
• 3/4 cup 3/4 cup 3/4 cup Open Original Shared Link, sifted
• Open Original Shared Link

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat oven to 325°F.
2. In a small bowl, add sifted coconut flour, salt, and baking soda.
3. In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
4. Add dry ingredients to wet and continue blend.
5. Once batter is blended and smooth, stir in shredded coconut.
6. Grease two 9-inch cake pans with coconut oil.
7. Pour batter into pans.
8. Bake for 35 minutes.
9. Test center of cake with a toothpick.
10. If the toothpick comes out clean, then the cakes are done.
11. Remove cakes from oven and cool.
12. Slice each cake in half to create 4 layers of cake.
13. Frost with coconut frosting in between each layer of cake.

[CeliacMommaX2]

Update:

 

I ended up going with Pamela's... they turned out alright (still having a hard time not comparing to gluten version...).  My daughter loved them though and was thrilled to have cupcakes for her birthday!  Thanks for everyone's input!

[cyclinglady]

I think gluten eaters will notice less (or not at all) if the cake is chocolate, spice, carrot, lemon, etc. Plain vanilla does not hide the gluten-free flours in my opinion.

I am so glad your daughter was happy!