For my birthday I wanted funfetti cake. Already a fan of Hodgson Mills cornbread, we decided to give the gluten free yellow cake mix a try. The instructions entail throwing everything into a bowl, mixing and baking. Nice and simple. As always, the only changes made were substituting almond milk in place of dairy, flax meal over regular eggs. Lastly, to give the funfetti effect a liberal amount of rainbow sprinkles were added to the batter. The flavor was delicious. It’s moist and cake-y. We will definitely buy this mix again.
For the vanilla icing we followed this simple recipe at godairyfree.org. For the non-dairy butter Smart Balance was used. Note that the only modification was to refrigerate for an hour to help thicken.