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This post was inspired by a few friends and readers who have asked the exact same question…what are some things to add to a gluten-free cake mix so it will taste better?
I decided after helping them figure out ways to jazz up a gluten-free mix, I should do a post for you too!
So, here’s the thing. If you are new to gluten-free or have never really tried it, the taste is different. Gluten-free means it isn’t made from grains, so your flour will probably be made from tapioca, beans, coconut, almonds, or anything else that can be pulverized into a flour like consistency. It works great for baking, but it will definitely have a different flavor. When I started recipe testing with gluten-free years ago, I took a little taste of the batter to make sure it was sweet enough, and it tasted horrible. Once baked, it was better, but there was still a strange after taste.
When I bake without gluten, I usually make something from scratch like these Vanilla Glazed Donuts, or even cookies. If you use my gluten-free baking tips, you probably don’t really notice a flavor difference. That is due to all the other delicious ingredients that are added to these recipes like vanilla, sugar, oil, etc.
But, we don’t always have time to bake from scratch, so a boxed mix is the next best thing. The problem with that is the ingredients they have in the mix don’t do as good of a job of masking the taste of flour without gluten.
Not to worry, I have some amazing additions you can add to your mix WITHOUT messing up how it bakes or the texture. I use these all the time, and these are the tips I gave to some friends and readers who wrote back and said, WOW! This helped tremendously!
These tips work ESPECIALLY great on a gluten-free mix, but they are also fantastic to add to any boxed mix you are using. I frequently use these for regular cake mixes and even brownies too! Here are my top 7 things to add to a gluten-free cake mix for the best flavor!
7 Simple Things to Add to a Gluten-Free Cake Mix So It Tastes AMAZING!
1. Extra Vanilla Extract
This is particularly good in chocolate and vanilla mixes, but is versatile enough to work with any flavor. I always add an additional teaspoon for a regular mix. You can add up to about 2 teaspoons without overpowering the flavor. Make it even more awesome with homemade extract (recipe here) which is very rich in flavor.
Extracts in general are one of the best additions to baked goods because it doesn’t alter the structure when it bakes, but really packs a punch of flavor!
I like to make my own, but other flavors I always keep on hand are hazelnut, almond, caramel, and lemon. I add them to almost everything! For mixes, I would stick to almond and vanilla though, they go with most flavors.
2. Instant Espresso
For chocolate, this is the BEST thing to add. You can also use instant coffee if you don’t have espresso. Coffee always brings out the natural flavor of chocolate. When you use a gluten-free mix, bringing out the chocolate flavor can mask the taste more. I typically add a few teaspoons to a mix before I bake it, and I always do this for any chocolate mix I am using. I keep this brand on hand, it has a really mild flavor which I love!
3. Orange or Lemon Zest
Aside from extracts, fresh zest is another great addition. It has a totally different taste versus extract, but it isn’t as strong. Orange works good for chocolate, lemon works great for vanilla. The zest adds just a bit of flavor and it also does a good job of bringing out other flavors in the mix like sweetness, chocolate or vanilla. All you need is about two teaspoons of fresh zest per mix. Add in before you bake!
4. Extra Sweetener
This is one tip that has helped some readers. Many times, it just needs a little bit more sweetness to drown out that gluten-free taste. I start off with a few tablespoons of coconut sugar, but you can try any sweetener. Just make sure it is DRY, not a wet ingredient. For vanilla, brown sugar adds a really neat flavor. I really love coconut sugar because it is like a brown sugar, but more natural.
5. Pudding Mix
This isn’t exactly a natural or healthy option, but it is does an amazing job of adding more sweetness and masking the flavor. You can add up to an entire package of instant pudding mix to a dry cake mix. Any flavor! I have tried this out with a chocolate gluten-free cake mix and it really made it delicious. I added 1 small package of vanilla instant pudding to 1 vanilla gluten-free cake mix. It was so fluffy and had a great flavor!
6. Salt
Add a little more salt to your mix for another depth of flavor. This is really great for chocolate, but it also brings out vanilla too. I will sometimes add about ½ teaspoon of pink salt to a mix before baking. A little definitely goes a long way. P.s read why I use pink salt here 🙂
And when all else fails…
7. Glaze or Icing
The best way to really make a mix taste amazing is adding some delicious icing or glaze. When I made these gluten-free vanilla donuts, the glaze is really what made them delicious. My husband really has an issue with the taste of gluten-free, but when I added the glaze, he loved it!
For cake glazes, I always poke a hole in various places and pour it over while it is still warm!
For chocolate gluten-free mixes, I always add my three ingredient icing. It is so rich and delicious, perfect mask of gluten-free taste. It also jazzes up any regular cake mix!
Are you also a dairy-free? Most gluten-free mixes I have tried out call for butter. My husband can’t have any dairy, so you can just swap out the butter for coconut oil. It makes the cake even a little more rich! I also do this with brownie mixes that call for butter. All the mix need is just a little fat so it will bake properly!
So, are you a cake mix baker? If so, I hope you enjoy this! Stop by again in the next few weeks because I will also be sharing with you my favorite chemical-free option for making your own cake mix. Feel free to join me on instagram for more chemist tips!! 🙂
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I never thought about adding espresso but YUM! And yes to orange or lemon zest, I’m a big fan of anything citrus! <3, Pamela Sequins & Sea Breezes
It really ups the flavor!! Oh yes, citrus is the best!!!
Because I ALSO have Diabetes, I like to poke holes in the top of the cake and add sugar free jello (lemon) to the top of a yellow cake mix right when I take it out of the oven. It makes it very moist and sweet, and I don’t feel it needs frosting; just a sprinkle of powdered sugar on top.
For smaller things – cupcakes, doughnuts – I like to use Splenda sweetener (or stevia) mixed with cinnamon. Can adjust the proportion to taste, but I usually use two parts sweetener to 1 part cinnamon. Use an empty salt shaker to dispense. Good on toast and oatmeal, too!
I love adding espresso to my brownies…just makes them taste so much richer.
It really does! I love how chocolate reacts with coffee when it’s baked, so amazing!
These are great ideas! I add extra vanilla to just about everything I bake and am a sucker for espresso-enhanced anything:)
Me too! It makes everything so much better in flavor!!
These are all great ideas! Sometimes I’ll do a diet soda cake mix to cut a couple of calories and if I don’t have eggs/oil on hand.
Thank you!! That is always a fun thing to add to mixes! It makes them so light and fluffy 🙂
Thank you for this post, girl!! I love adding coffee or espresso to chocolate gluten free cake, muffins, brownies, etc!
Also – um yesssssss I swap coconut oil for butter ALL the time!!
xxoo
Kris
Thanks Kris!! I love swapping in coconut oil, such a perfect non dairy option and doesn’t alter the chemical process!! So good!! Have a great day!!
Great tips! I always find that an extra egg helps as well.
Thanks Brittany! Extra eggs are always a great addition! They really make a cake so fluffy!
Hi Alexis… A bit late commenting… Hope you enjoyed your time with family… These are great ideas to augment base flavors in baked goods… Yum! you have such good ideas!
Thanks Laurie!! It was a nice time together yesterday! Hope you have a wonderful day!
These are all great ideas. Visiting you via Thursday Favorite Things.
Thanks Lisa!!! Have a great day!
I saw on Instagram where Jessica from Sweet Little Ones made your fudgey cookies. Love all your tips and suggested to her to come her often for your great subsitutions. THANKS for linking this morning.
I was so excited she got to make my cookies! I love they turned out great for her! Thanks Michelle, have a great day!
Oh yummy, we have one of our sweet daughters and her family coming in from California on Saturday and they will be staying for a week! Yes, I am in heaven and this dessert will be perfect for them:)
Pinned~
Thanks for joining us today, Alexis!
Jemma
These tips really make a simple cake mix taste awesome! How fun they are coming to visit, have a great time!
Sounds wonderful, Alexis! We are trying to cut back at our house but this cake is really making me want to bake. It would be nice to have a little (or a lot) of chocolate this weekend. 😉
Happy TOHOT. Pinning.
Thanks Stacey!! I love buying these organic gluten-free mixes, they are a nice alternative and a little better for you. Plus these additions really make it taste amazing!! Have a great day!
ia m going to share this one with my neighbor- whose granddaughter follows a gluten free diet!
Thank you for joining Thoughts of Home on Thursday.
We are always happy to see you here 🙂
Have a wonderful day!
Laura
White Spray Paint
Thanks Laura!!! I hope they find it useful and helpful! Have a great day!
Oh my. This is chocolatey goodness. <3
Spices + Everything Nice | http://www.ajeinomoto.com
It definitely is! All that chocolate mixes so well with these flavors!
Great ideas! I recently learned I have Celics and I’m always looking for ways to add extra flavor to gluten free baked goods. Thanks for sharing
Thank you!! I hope you get to enjoy some of these tips. They can really make a difference with gluten-free mixes that sometimes have that chalky taste 🙂 Have a great day!
Thank you for sharing at the Thursday Favorite Things blog hop
Thank you!
I did not know the coconut oil for butter trick! Thanks 🙂
It is a nice substitute for baking mixes when you can’t have dairy! I love how light and fluffy it makes it too!
I need to add espresso to my chocolate recipes more often… so good!
It really is so good! Makes the chocolate that much more awesome 🙂
Extra VANILLA is ALWAYS invited into my life! 😉
Amen to that!!
Thank you for sharing! I have been eating Paleo for about 2 months now and haven’t even attempted to make a cake because I was scared of the taste. I have been searching for ways to make it taste better – so thank you for sharing your tips 🙂
These tips help tremendously!! I also have many from scratch recipes too that taste really good that are non dairy and paleo! My husband is so picky about taste and since he can’t eat dairy, I am always trying to find the tastiest recipes for him. I hope this can help you make a yummy cake to enjoy!!! 🙂
This are great tips for gluten-free baking!
Thank you! They really make a good difference to those mixes 🙂
My daughter-in-law eats gluten free.
Thanks for bringing your post to Blogger’s Pit Stop.
Janice, Pit Stop Crew
Thanks Janice! I hope she can enjoy this post 🙂
Great Tips! Thank you for sharing, Pinned & Tweeted!!
Thanks Angela!
i made gluten free vanilla cup cakes from a mix. They were good but a little dry. Someone told me to add apple sauce to the mix before baking. Any comments? Tnx
You can add applesauce, that will help a little. I have also added in almond milk or honey. A few tablespoons of each can help with dry batter! Also an extra egg can sometimes help with certain batters that are too dry or flakey
I always use three eggs with the box mix even though it’s just one layer. Two eggs produce a very crumbly dry cake.
A friend has asked me to make her wedding cake and it must be gluten free!! I pride myself on making sure my cakes are delicious, so I need a recipe that will taste delicious! I have printed all your suggestions for making a gluten free box cake taste better but I would really prefer a cake made from scratch! I think it will taste better! Can you share a recipe? I’m sure it will be a white cake! I just joined your group so hoping to find other concoctions to improve my baking and cooking!!! Thank you so much!
I don’t have a gluten-free specific mix, but if I use a cake recipe, I just sub the flour with this type shown in this brownie recipe. I have found that type of GF flour mix to be easy to swap out in any recipe 🙂
Thank you for the rips6
When you add pudding mix, do you add extra liquid and if yes, what do you add?
No extra liquid, just the powder
Can I use multiple hints in one mix? Are most pudding mixes gluten free?
Yes you can combine different ones! All the pudding mixes I use are gluten-free, just make sure you check the label to make sure no wheat ingredients are there
I’m doing a 2 layer choc gf cake for a friend. How do I accomplish a high rise on the cakes themselves? I’ve read to use one boxed mix per cake pan. Is this correct?
It depends on the kind of cake mix, but if it has xantham gum inside the mix it will rise. You can double the mix and fill pans to the top for an extra rise. Or like you said, do one mix per pan
How much sour cream can u add to a. Gluten free box cake mix thank u linda
I wouldn’t add more than 1 cup
If I add pudding mix to this gluten free boxed cake mix recipe (butter instead of oil, etc.)
do I need to add any more liquid to make certain it stays moist??
The pudding mix always melts into batter for me, so I don’t add more liquid. You can see how batter is after mixing, if it seems thicker than usual, just add a few tsp of water.
I used a GF Pillsbury Funfetti Mix. The batter was super thick for me so I added enough water to make it a little less so (probably 1/4 to 1/3 cup by the time it was manageable). I had also added 2 T of gluten free flour due to altitude (5200 feet) and cooked the maximum number of minutes per the directions—checking after the lowest time listed (made 12 cupcakes and one 6-inch round)..
NOTE: I think the pudding mix upped the taste by a LOT! My cupcakes and additional cake layer fell a little in the middle despite adding extra flour for altitude; It could have been because of the additional sugar in the pudding mix.
It could have been the additional sugar or even just that small amount of water can cause that. The GF Mixes are incredible thick when you mix them, but once they bake, they level out to a normal texture. This is usually due to the added ingredient xantham gum which makes up for no gluten. It does make batters very thick though.