How To Make A Gluten Free Cake Mix Taste Better

Last Updated on June 15, 2024

Cake is one of the first foods I had to find gluten-free. So, today we’re going to be taking a look at how to make a gluten-free cake mix taste better.

I’ve found that shop-bought gluten-free cakes are often moister and more flavorful. That’s because they usually overcompensate other ingredients to make up for the lack of wheat flour. Gluten-free chocolate cake is often the chocolatiest chocolate cake I’ve ever eaten!

So let’s take a look at some gluten-free cake mix hacks to make your mix even more delicious. A lot of these hacks work with gluten-containing mixes as well – but really, we’re trying to mask the difference in texture of gluten-free cake mixes. Let’s be honest – the texture isn’t the same!

Extras You Could Add

Adding ingredients to your cake mix will make it even tastier. These ingredients are probably already in your pantry, so it’s a quick and easy way to liven up your cake mixes.

Vanilla and Other Extracts

Vanilla extract is so versatile and usually works well with any cake you’re making. Although it won’t change the texture, it will certainly make your cake more flavorful.

Although vanilla is a staple baking favorite, you can opt for any. There’s a wide range of flavors – from amaretto to almond, lemon to maple, orange to hazelnut. Be as adventurous as you wish! The great thing is flavoring extracts are almost always gluten-free. But always be sure to check the label before buying.

Lemon Zest

If you’ve tasted lemon zest, you’ll know that it’s delicious and packs a punch! Just grate some lemon rind into the mix before it goes into the oven and you’re all set for one delicious lemony gluten-free cake. You can also use orange zest or a mix of lemon and orange zest—try lime zest too!


Adding an extra egg to your cake mix can make it light and fluffy. Gluten-free cake can often become quite dense when cooked, so this is a great addition to keep it tasting like a gluten-containing cake.


This may seem like an odd one, but it helps make the mix taste even sweeter. Plus has the additional bonus of stopping the cake from becoming dry. So add a spoonful of honey to your mix before it goes into the oven—yummy!

Glazes and Icing

How often has a cake seemed plain and uninteresting, but then icing, or a glaze, has been added and it’s irresistible. Well, the same applies for gluten-free cake! You can drizzle glazes over the top, or pour it in through holes in the cake while still warm. Either way, it makes the texture and taste far more appetizing. Or you can ice the cake with your favorite icing once it’s cooled. Most shop-bought icing/glaze is gluten-free, but you could always try making your own!

Read more about: Is Malt Flavor Gluten-Free?

It’s All About The Batter

Starting with changes to the batter mix is probably the most important way to make a cake taste better; especially if it’s gluten-free. Keeping it moist can be tricky, so let’s take a look at some tips!

  • Beat Well – this may seem odd, as we’re so often told with gluten-containing mixes not too beat too much. But that’s not the case with gluten-free! They need to be aerated. So get beating and add air to that mix!
  • Sugar – Brown sugar is far more moist than white, so it’s a great alternative to make the final product moister. Also using more sugar than usual is a great way to make the mix better.
  • Soda Pop – this may sound wild but it adds more air to the cake and I mentioned earlier how that makes the cake lighter and fluffier! (Watch the video below to see how to use apple cider vinegar to make gluten-free Carrot Apple Muffins fluffier.)

Learn more about: Is Yeast Extract Gluten-Free?

Gluten-Free Boxed Cake Mix

If like me, you’re a complete novice in the kitchen, it may be best to buy a shop-bought gluten-free cake mix. Let’s have a look at some of the best!

Bob’s Red Mill Gluten Free Vanilla Cake and Cupcake Mix – the end result is light, fluffy, and comes highly recommended! It’s easily accessible in your local grocery store. Their cake mixes are made in a dedicated gluten-free facility. The main ingredients used are sugar, potato starch, tapioca flour, and whole-grain sorghum flour.

King Arthur Gluten Free Chocolate Cake Mix – chocolate is always my go-to flavor when it comes to gluten-free cake. It’s always chocolatier, moister, and rich in flavor. This mix is no exception! It’s easy to find and certified gluten-free and also non-dairy. The main ingredients are cane sugar, rice flour, and tapioca starch. This mix is highly rated.

Making Your Own Gluten Free Cake

I’ve found a recipe for the best gluten-free white cake mix. White cake mixes are made using the egg white only – not a yolk in sight. Gluten-Free Baking’s Perfect White Cake Recipe looks simply decadent and is perfect for any birthday or wedding. There’s an abundance of recipes online for gluten-free cakes, so have a browse and let me know your favorites.

Making a gluten-free cake for the first time can feel overwhelming and I’m a person who loves to research before I try things. The book Gluten-Free Baking for Dummies is a great buy if you’re diagnosis is new and you’re wanting to venture into the world of gluten-free baking.

Megan shares how to make gluten free Apple Carrot Muffins from scratch in the video below

The Tastier The Better

To conclude, I hope this post has helped to answer the question of how to make gluten-free cake mix taste better. It’s super easy and the final product is certainly worth the extra effort.

Let’s get baking!

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