One Gluten-Free Cake Mix, Many Cakes

My Very Vanilla Cake Mix on its own makes a wonderfully flavorful cake. But it can also be the base for many more cake flavors. Here are a few variations - the lemon cake is my personal favorite.

Lemon Cake - add the zest of 2 lemons and 2 teaspoons lemon extract to the milk and make as directed. For an even stronger pop of lemon flavor add the lemon zest to the milk and let sit overnight in the refrigerator.

Coconut Cake - substitute ¾ cup + 1 tablespoon of regular (canned) coconut milk for the milk and add 2 tablespoons coconut extract.

Spice Cake - Add 1 tablespoon brown sugar or coconut palm sugar, 1 teaspoon cinnamon and a pinch each of nutmeg, ginger, allspice and ground cloves to the mix and make as directed.

Pumpkin Cupcakes or Cake

Makes about 2 dozen cupcakes or 2 layers

Chef Janet’s Very Vanilla Cake Mix
3/4 c oil
3 eggs
1 15 oz. can of pumpkin puree (NOT pumpkin pie filling)
1 Tbsp coconut sugar or brown sugar
1 tsp cinnamon
a pinch each of nutmeg and ground clove

Place the oil, eggs and pumpkin puree in a mixing bowl and beat until smooth. Add the cake mix, brown or coconut sugar and spices. Mix for one minute.

Bake cupcakes for 18-20 minutes, 8" layers for 35-40 minutes and 9" layers for 30-35 minutes or until the center of the cake springs back from a light touch.