Gluten-Free Cake Mix

Gluten-Free Cake Mix


Mouth says...

A cake-less existence is a sad existence. Gluten-free-ers and vegans know this better than anyone. Such was life pre-Julie Hasson, who said “Let them eat cake!” and created a gluten-free, vegan white cake mix, ending cake famine once and for all.

With nothing more than oil, non-dairy milk and the turn of a spoon, anyone with an oven and a cake pan can bake up a tender, airy cake (or cupcakes) fit for a gluten-free or gluten-full bash. Make double because we guarantee that everyone will be looking for seconds.

Our 10-inch cake looked totally berry-licious covered with a blueberry cream cheese frosting and decorated with fresh raspberries, but no need to feel hemmed in by traditional trappings. Even better, this cake can be used as a springboard for carrot cake, coffee cake, cobbler and more! 

Talk about having your gluten-free cake and eating it too.


We didn’t need our arms twisted to heed Julie’s suggestion of combining her brownie mix with her white cake mix for the best gluten-free chocolate cake around, but we’re already ready for a do-over so that we can layer it up with vegan caramel sauce in between.

Here's the basic recipe on the back of the box: Just add oil and non-dairy milk for a homemade cake so good, no one will guess it’s gluten-free. It’s also vegan, egg-free, dairy-free, soy-free and nut-free! One box makes one 10-inch round cake (cook for 40 mins), two 8-inch cake layers (cook for 30-35 minutes), or 16 cupcakes (cook for 30 minutes).

1 box Julie’s Original White Cake Mix
1 ½ cups soymilk or other milk of choice
1/3 cup canola or melted coconut oil
1 teaspoon vanilla or almond extract

1. Preheat oven to 350°F.
2. Grease a pan.
3. In a large bowl or stand mixer, add Julie’s Original White Cake Mix, soymilk, canola oil (or melted coconut oil), vanilla (or almond extract) and beat until the batter is smooth (15 seconds).
4. Spread batter into pan, smoothing the top. Bake in preheated oven until an inserted toothpick comes out clean, and the top is smooth to the touch (cooking times below).
5. Let reach room temperature before frosting.

Yield: 1 cake
Serves: 6
Prep Time: 55-65 mins


Cane sugar (vegan), rice flour, sorghum flour, potato starch, aluminum-free non-GMO baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt and xanthan gum. Comes in a 19.3 oz box.

  • Vegan.