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Gluten-free Vanilla Cake with Fresh Raspberries

Submitted by on July 8, 2010 – 12:21 pmNo Comments
Gluten-free Vanilla Cake with Fresh Raspberries

About a month ago, we were at the Boulder Farmer’s Market and discovered a new vendor, Lillabee (,) selling gluten-free baking mixes.  I love supporting local entrepreneurs, so we purchased a bag of their pancake and waffle mix, as well as their vanilla cake mix.  I believe we paid $10 for both.

I was particularly interested in trying their cake mix since I have not found a vanilla cake mix I really like.  The Pamela’s Vanilla Cake mix is a bit gummy, and the Betty Crocker is very dense and dries out quickly.  I was hoping this one might be better.

As it turns out, raspberries were on sale at the grocery, so I decided to make the cake with fresh raspberries folded into the mix.

Gluten-free Vanilla Cake with Fresh Raspberries Ingredients

  • 1 gluten-free vanilla cake mix (I highly recommend Lillabee)
  • 1 cup of fresh raspberries, rinsed and dried
  • 2 eggs, room temperature
  • 6 tbsp Earth Balance margarine, room temperature
  • 1 tsp vanilla
  • 3/4 cup rice milk
  • 2 tsp lemon juice

Baking Directions

  1. Follow the directions on the card enclosed in the bag, which include: mixing the milk, lemon juice and vanilla together; creaming the margarine and enclosed sugar; adding the eggs; and then adding the flour mix and the liquid.
  2. Fold in the fresh raspberries.  Pour batter into prepared 8″ round cake pan.
  3. Bake at 325 degrees Fahrenheit for 45 minutes. Cool completely and then serve with powdered sugar and extra raspberries.

Delicious, soft, moist, flavorful vanilla cake is easy to make with Lillabee's Cake Mix

The resulting cake was delicious!  It was soft, moist, flavorful and not gummy.  Even out of the refrigerator the next day it was still moist, unlike many rice-based cakes which can be grainy.

We also tried the pancake and waffle mix recently, with mixed success.  We thought the pancakes were a bit heavy, but the waffles were awesome.  I separated the eggs and whipped the egg whites, which is not part of the instructions but traditional for waffle batters.

Kudos to the folks at Lillabee!  We’ll definitely buy their products again!

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