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One of my older children has recently been placed on a gluten free diet, however it was his birthday this week and I wanted to find a cake recipe which would suit everyone. I often use the
Glebe Farm chocolate cake mix which works really well as cupcakes, but decided to give this a try for a change. It does contain soya lecithin which can be a problem for a minority of people, since it's the purified oil and contains no protein it is safe for most.
I often find these mixes, and all my own freeform attempts at cakes work best in small sizes, rather than one large cake, so we often make muffins or cupcakes for birthdays instead of one birthday cake.
This recipe does contain corn, but was really easy to make up. I substituted the butter for "Pure" Sunflower and we can use egg - but you could use egg replacer to go egg free in theory.
(Be warned though, it does require 4 eggs, and I've never tried replacing quite that many.) I bought some "proper" paper muffin cases for the occasion and was really pleased with the results. The corn flour makes for a better consistency, perhaps a little dry the day after (inside) but we only had one left so that wasn't much of an issue! Delicious on the day!
You could make smaller cupcakes as instructed and ice these if desired. Dr Oetker make a ready to use icing with a choice of nozzles which is free from all major allergens. My fussy lot don't like the icing much though so we rarely bother.
If you are after an easy to bake, reliable mix this is excellent, all my children loved the results.
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