Party Panache, Chocolate Cakes [gluten free] with Birthday Buntings
We celebrated two May birthdays along with Mother’s Day.
Our grandsons both have mid May birthdays, only 3 days apart, and the brothers will probably always be sharing birthday parties. I decided to make them special individual birthday cakes~ cakes that were theirs alone, no sharing!
Super Boy is sensitive to gluten and dairy and we have to watch his diet.
After studying lots of recipes I opted to try doctoring a gluten free cake mix. It works for regular cake mix, so I thought
this would be so much easier than all that scratch stuff I’d give it a shot
Pamela’s makes a gluten free baking mix that makes incredible pancakes, so I decided to try her gluten free Chocolate Cake Mix. I substituted coconut oil for the vegetable oil, almond milk for the water, and added an extra egg. Thank goodness Super Boy can have eggs~
I bought this cake pan after seeing the beautiful cakes Jacqueline, Purple Chocolat Home, made with it. She was nice enough to share her source, and you should pop over to see her cakes and get her recipe for cream cheese pound cake, it looks divine~
Spray the pan thoroughly with baking spray [the flour and oil combo spray] . Put the prepared cake mix into a large measuring cup to make it easier to fill the pan
The mix says it makes enough for a 2 pan layer cake but, I found it just enough for these 6 individual cakes or about 12 cupcakes
Bake according to package directions, watching carefully at the end and testing cakes every 1-3 minutes. Let cakes cool completely in pan. Mine popped right out! Aren’t they adorable! Cut a piece off the bottom so the cakes sit flat.
Do nibble on the trimmings! This cake was moist, chocolatey and absolutely delicious!
I used Cool Whip Frosting
because I am so lazy because it only has a trace amount of dairy~ it tastes good but I must say it is full of questionable processed ingredients…I recommend you make your favorite chocolate, buttercream or cream cheese frosting with good old real butter, sugar and cream cheese if dairy is not a problem…I included my recipe below
These cakes are a little tricky to frost! I ended up using my fingers to smooth the icing . I found it helpful to put each cake on a plastic lid for turning and transporting~
Once the cake was covered in strawberry slices, M&Ms and sprinkles, who cares!
Some red and white straws and baker’s twine and computer printed flags are all that’s needed for the bunting. Tie the twine around the tops of the straws and fold the tops of the flags over the twine and secure them with a piece of scotch tape on the back
Luckily they both have 3 letter names! You could easily do initials instead of the name
They were a pretty big hit!
Chocolate Cake, gluten free
- Servings: varied
- Time: 5 minutes
- Difficulty: easy
1 package Pamela’s gluten free Chocolate Cake Mix
1/2 cup coconut oil
1 1/2 cups almond milk
Prepare cake mix according to package directions substituting coconut oil for vegetable oil, and almond milk for water, and adding an extra egg.
- Servings: enough for 1 large cake, or 24 cupcakes
- Time: 5 minutes
- Difficulty: easy
1 box, 3 3/4 cups, powdered sugar
2 sticks butter, softened
2-4 T milk
1 tsp vanilla extract
1 tsp almond extract [or just use vanilla]
Beat butter. Add sugar, milk and extracts. Beat until the desired consistency is reached, adding more milk if necessary.
Cream Cheese Frosting
substitute 4 oz. softened cream cheese for 1 stick of butter
for another printable version of Chocolate Cake click here
for another printable version of Buttercream or Cream Cheese Frosting click here
This is really one of the best chocolate cakes I’ve ever had!
For another delicious gluten free cake, Blueberry Zucchini Cake, click here
Check the gluten free section of your grocery store for Pamela’s baking mixes
I will be joining these fabulous parties and blogs: