If you’re like me, you love chocolate. And chocolate cake. But if you’re also like me, you can’t have gluten, dairy, or hydrogenated oils. That poses a bit of a problem.
Cooking gluten-free baked goods at home that taste good is hard. The gluten-free goodies that are also delicious requires multiple forms of gluten-free flours and other less-than-normal ingredients that make it delicious. When you’re cooking from home and don’t want to buy lots of expensive ingredients that you’ll only use a little of, it makes things a little harder. I’ve aways been a bit baker, so accepting this realization wasn’t easy. However, I had accepted it: I was not going to be able to bake very good cakes and cupcakes.
But then, about a year after I cut all of those things out of my diet, my mother stumbled across a gold mine: Betty Crocker’s Gluten Free Chocolate Cake Mix. By this point, I had all but given up on homemade recipes, because of the above reasons. I’ve always been against using mixes, because I’m a baking snob. I like homemade recipes. I’ll admit it, I’m a snob.
But y’all. This cake. Goodness gracious.
Here’s an added bonus: with five-ish minutes left of baking, take it out of the oven and sprinkle on chocolate chips and toffee chips for a turtle taste. It’s incredible!
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