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Product Review: Bob's Red Mill Gluten-Free Chocolate Cake Mix

Posted Apr 01 2009 2:52pm


I really wanted to make something delicious and decadently chocolate for the Prince and the Professor for Valentine's Day. But I just didn't have the energy or patience to make a cake from scratch. So I decided to go for the convenience of Bob's Red Mill Gluten-Free Chocolate Cake Mix.

I have used Bob's Red Mill products before, but not the cake mix. I just followed the recipe on the package, which I won't post, but you can read it here. After I made the batter, my inner-child just had to lick the bowl. And I was a bit worried. The batter tasted decidedly "beany," I think because Bob uses garbanzo bean flour in his flour blend. But never-fear, the finished product did not taste beany at all. It does not have an overwhelming chocolate taste either, but reminded me of a flour-less chocolate cake, or a galette.

I made a quick frosting of confectioner's sugar and used it between the two 8 inch layers, along with about a cup of Tropical Source GFCF chocolate chips. On top, I just sprinkled some confectioner's sugar and decorated with fresh strawberries (it's strawberry season here in Florida! Hurray!) and more chocolate chips.

This mix makes a very pleasant, "adult taste" cake. The Prince liked the berries, chocolate chips, and the sugar, but alas wasn't much for the cake itself. If you are making this cake for kids, I would add a hefty dose of melted GFCF chocolate chips, or GFCF dark chocolate (not milk chocolate) to the batter. I used almond milk in the batter, but it didn't leave an almond taste, as I had desired. I guess to add a hint of almond, adding almond extract or crushed almonds might do the trick.

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