If your constitutional right to outrageously good chocolate cake is under serious threat simply because your constitution doesn’t put up with gluten, don’t worry. We’ve got you covered, cupcake.
The Gluten-Free Pantry was founded by professional chef and food writer Beth Hillson, who, along with her son, is gluten-free. Beth developed the formulas for the mixes so that she and her son could enjoy delicious food. Today she shares those mixes with a much larger family as people all over the world have come to know and love these fine products. Beth and her staff taste and test every batch of our products to make sure they meet the company's high standards.See all Product description
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Calories (150), Calories From Fat (10), Total Fat (1 g, 2%), Saturated Fats (0.5 g, 3%), Trans Fat, Cholesterol, Sodium (230 mg, 10%), Total Carbohydrate (34 g, 11%), Dietary Fiber (1 g), Sugars (19 g), Protein (2 g), Vitamin A, Vitamin C, Calcium, Iron (8%)
SUGAR, WHITE RICE FLOUR, POTATO STARCH, COCOA POWDER PROCESSED WITH ALKALI, TAPIOCA STARCH, SODIUM BICARBONATE, SALT, GUAR GUM, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE.
For Decadent Chocolate Cake You'll Need: Entire bag Decadent Chocolate Cake Mix; 5 tbsp softened, unsalted butter; 2 large eggs (For egg-free version: Replace with 1/2 cup soft silken tofu and add 1 tsp baking powder plus 1 tsp gluten-free vanilla. Bake 30 minutes.); 1/2 tsp gluten-free vanilla; 1 cup low-fat buttermilk or low-fat yogurt. Preheat oven to 350 degrees. Lightly oil a 9 inch round pan or an 8 inch square pan. Beat butter until fluffy. Add cake mix and beat until crumbly. Add eggs and beat. Beat in buttermilk or yogurt. Spoon into prepared pan. Bake 40 to 45 minutes. Cool 10 minutes in pan. Turn onto rack and cool completely. Frost and serve. Yields 10 servings. For lactose version: Replace butter with oil and use water in place of buttermilk. Beat all ingredients together. Batter will be runny. Pour into prepared pan and bake 30 minutes. To make cupcakes: Fill cupcake holders 3/4 full. Bake in a 350 degree oven for 22 to 23 minutes.
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