Customer Reviews

Bob's Red Mill Gluten-Free Chocolate Cake Mix, 16-Ounce Packages (Pack of 4)

5 star:		(28)
4 star:		(4)
3 star:		(2)
2 star:		(4)
1 star:		(0)

 

 

This product is every bit the rave of other reviewers. With the stand alone recipe the product is relatively dense and rich in flavor. I have found the following additions to the mix, make this cake EXCEPTIONAL. 1/4-1/3 cup ground almonds/walnuts/mixed; 3-4 tablespoons of good quality Coco Mix; 1-2 extra tablespoons of water; and turn down the oven temperature to 335 F. after 15 minutes and extend the bake time 10 minutes [40 total min.]. The basic mix has great potential for nut and berry combinations that are compatible with rich chocolate. Ice with Coco-whipped cream, refrigerate.

I recently tried this mix for my stepson's birthday party. At first, I was also put off by the 'beany' smell to the batter. But that flavor and smell disappears once the cake is baked. Not only is it a delicious treat for someone with celiac, but all of my (non celiac) family members tested and devoured this cake. They couldn't tell the difference between it and any other pre-packaged mix from the store. Don't be intimidated by the bean flours! They make for a moist, soft, fantastic chocolate cake! (Not at all dry like some mixes made with rice flour.) And unless you plan on sitting back to chow down a big bowl of raw cake batter, you won't even know the beans are there. Bob's Red Mill has yet to let me down in the gluten free department, and this cake mix is no exception!

My mother made this cake for me, actually it was her birthday but she wanted a cake that I could also eat. I can't speak to the taste of this particular batter because I didn't make the cake, but from past expereince I can't say I have ever tried a gluten free batter that tastes good.

But the cake itself is great. Six of us tried it and everyone thought it was wonderful and very moist. I am the only one who eats gluten free so that means this cake has the approval of five "normal" taste testers. It was especially good with some coffee ice cream and homemade chocolate frosting.

I follow the recipie on the bag for eggless version and use the organic bobs red mill flax and water as an egg sub, then I use so delicious unsweetened coconut milk instead of milk. I also bake it in my convection oven 25 degrees lower. I make cup cakes and add 3 trader joes chocolate chips to each cup cake in the middle and frost with a converted butter cream recipe made with spectrum organic shortening and soy free earth balance instead of butter. Don't tell people it's gluten free vegan, they will never guess! And you would never know there where beans in the ingredients unless you undercook it, so do a toothpic test!

I really love this cake mix. Being gluten free has its down side but this cake makes you feel like a normal person again. It tastes great but read the mixing directions as it is different then the gluten cakes. Also, don't think it's going to taste good off the mixers beaters as the batter has a flat taste but the cake is great!

A cost-effective way to get your chocolate cake fix. Some might taste a hint of bean in this when it has been baked (DO NOT LICK THE BEATERS! JUST DON"T!) but there is so much lovely dark chocolate in this, you won't mind so much. I'd advise to use at least 2 tsps. of vanilla, up to a tablespoon if you're not loving the hint of bean.

I've had trouble with this not rising properly. I find it really does need real eggs and cow's milk (otherwise I use coconut milk) and careful mixing with room-temperature ingredients. If it "falls", you'll just have a denser cake. Still tastes good, for my money, but maybe not for showing off to guests.

Recipe book "Babycakes" has superb muffin/cupcake recipes using Bob's Red Mill All Purpose Flour, which is pretty beany, and all the recipes call for a tablespoon of vanilla.

This cake is fabulous!!! Extremely moist and tasty. Even better than some flour cakes. Made it with vanilla frosting and chocolate chips. My 11 year old loves it!

We made cupcakes following the recipe on the back. They do not taste any different from regular cupcakes. Fantastic!

I received my box in good condition, no apparent mishandling or damage. Likewise, the inner product box was undamaged. When I opened the sealed product box, one of the bags was open and cake mix all over everything. Amazon was kind enough to reship the order and I'm waiting to see if there is any product leakage on the replacement order.

I baked one package in a Bundt pan, adjusting the ingredients for our 9,200ft altitude. The texture was nice and moist. The taste, on the other hand, was bland and a bit odd. Certainly not what I would call rich or "chocolatey." I will try adding cocoa nibs or chocolate chips or cocoa the next time around.

So for any gluten-free person, I'm sure you've had your incidents with grainy, dry baked goods. It's no fun is it? Look no further than this cake mix if you want the best cupcakes/cake you can possibly have in a gluten-free diet. No grainy texture, not dry; but soft, light, chocolately goodness. Not only does this taste like a real cake, it's probably the best cake from a mix I've ever had. I didn't always used to be gluten-free, either.

I was a bit leery of the garbanzo bean flour, but this must be the secret ingredient to deliciousness. No, it does not tastes like beans.

Why are you still reading this review? Go make some cupcakes with this mix already!