Adapting a Gluten-free Yellow Cake Mix for a Non-Dairy diet

I recently picked up a King Arthur Flour mix for Glutenfree Yellow Cake.

INGREDIENTS: SUGAR, MODIFIED TAPIOCA
STARCH, RICE FLOUR, POTATO STARCH,
CORNSTARCH, EMULSIFIER (RICE STARCH,
POLYGLYCEROL ESTERS OF FATTY ACIDS,
MONO- AND DIGLYCERIDES OF FATTY ACIDS),
BAKING POWDER (SODIUM ACID PYROPHOSPHATE,
BAKING SODA, CORNSTARCH,
MONOCALCIUM PHOSPHATE), NATURAL
VANILLA FLAVOR, SALT, XANTHAN GUM.

The recipe on the box calls for butter and milk.  I substituted the 1/2 cup butter with 1/2 cup safflower oil.  I substituted the 2/3 cup milk with 1/3 cup So Delicious Unsweetened coconut milk and 1/3 cup water.  I used the 4 eggs called for in the recipe.  I used a springform tube pan to bake the cake and it turned out great - a very nice version of a pound cake.  

Gluten free white cake mixes, in my experience, tend to be fairly dry and overly dense.  This one turned out very nice.  I don't think anyone realized it was gluten and dairy free.  This cake kept well for the 4 days it took to finish eating it!

Tomorrow, I will show you how I got that pink icing without using food dye!

Gluten Free Valentie's Day Treat - Pamela's Chocolate Cake Mix

Pamela's Chocolate Cake Mix

This is a super easy and very yummy mix.  So simple to fix - just add oil, eggs, and water.  It can be made without eggs, too.  

Here is a link to the Pamela's website 

Ingredients in the mix:
Organic Natural Evaporated Cane Sugar, Brown Rice Flour, Organic Cocoa Powder (processed with alkali), White Rice Flour, Tapioca Starch, Inulin, Sweet Rice Flour, Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Sea Salt, Gluten-free Natural Flavor (contains corn derivative), Xanthan Gum.