To finish off our big stay-at-home date night, I made a gluten free cake mix that you honestly can’t tell is gluten free. For those of you who can’t have dairy, there is some dairy in the mix. I minimized it by making it with 6 oz of plain goat milk yogurt (which doesn’t bother me) and almond milk. It’s the brand new Coconut Lime Gluten Free Cake Mix from my friend Tori with Tastefully Simple. I love how light and fluffy the cake is, and it comes together just like a regular cake mix. The coconut lime flavor is subtle, but very good. I enhanced it by adding this “cream cheese” icing, spiked with orange oil, and topping it with toasted coconut. Normally the cake would be a little higher than this, but I only have 9 inch square pans instead of the called-for 8 inch. This mix can also be changed into cookies, which I’m sure are delightful. The instructions are right on the bag! Gotta love creative thinkers. Reminds me of the Pancake Mix Cookies I made the other day.
Dairy Free “Cream Cheese” Icing
In a stand mixer, blend together until there’s no big lumps:
1 8oz tub of dairy free cream cheese (I used Trader Joe’s brand)
1/4 c. softened coconut oil or trans-fat free margarine
Add: 1/2 tsp vanilla or orange oil
Slowly mix in 1 c. powdered sugar (icing sugar, confectioner’s sugar, etc)
Mix on high. It will not “fluff up” into peaks. It’s a somewhat more fluid icing that could be made more stiff by adding more powdered sugar, but I prefer my icing lightly sweet.