Product Review: Wholesome Chow gluten-free lavender cake mix! »
Wholesome Chow sent me a box of their gluten-free, organic, vegan cake mixes to bake and review. Being a professional vegan baker myself, I was so excited to play with their product! Gluten-free baking is not an easy venture.
Jeffery and Veronica sent me their seven-mix variety pack, which includes lavender, chocolate, vanilla, and chai spice cake mixes, an all-purpose baking mix, and a vanilla frosting mix. Being surrounded by baked goods all day at work, I don’t bake too much at home, so I decided to review each one for you as I make them.
I started with the lavender cake mix, because that is the one I was most iffy about. I usually don’t like lavender baked goods; they tend to taste like soap. However, Wholesome Chow has figured out the perfect vanilla-to-lavender taste ratio! The lavender gave the cake a fruitier flavor, as opposed to soap. Of course I had two of my trusty, non-vegan taste-testers with me, Britney and Dan. Neither of them were turned off by the lavender taste either!
Even though I bake for a living, I get really nervous to bake at home sometimes. What if my oven temperature is off? What if I overfill the cupcake tins? WHAT IF I BURN IT, THUS RENDERING MY REVIEW USELESS?! Happily, I can say that Wholesome Chow is Jenny-proof and Jenny-approved. All you have to do is add a non-dairy milk, vinegar, and oil. Then you mix, let sit for a few minutes, and bake!
I was extremely happy with the cupcakes I made. They baked beautifully and tasted amazing! I’m not a gluten-free connoisseur, and I felt as though these passed the non-Celiac sufferer test. I would eat and bake these again, not because they are gluten-free, but because they were easy to make and tasted delicious! I cannot wait to bake with their other products (chocolate cake, you are next).
Now for a little about my process. I turned on the oven, and while it was heating, I mixed my batter. If you don’t have an oven thermometer, I cannot stress the importance of buying one. Home ovens tend to be waaaaay off, and how will you know? Luckily ours is on point, which I would not have know if not for our trusty thermometer! As for the “milk” in my cupcakes, I used straight-up coconut milk. I think it adds a moistness that many vegan baked goods lack. Not the light stuff, either: the full-fat, canned coconut milk. I also used apple cider vinegar.
As for the frosting, I made mine from scratch. Earlier in the day, my social media friend Jen suggested I make blueberry frosting. I had made a blueberry pie the previous day and had filling leftover. PERFECT. Half of the lavender cupcakes got with blueberry frosting, and half got vanilla.
1 cups organic vegetable shortening
1/2 Earth Balance buttery spread
3 - 4 very full cups organic powdered sugar (start with 3, mix, taste, add more)
1 very generous splash of vanilla extract (the higher the quality, the better your frosting will taste)
1 pinch of salt
I mixed mine with a hand mixer no more than 10 minutes, until obtaining desired fluffiness. If you have a stand mixer (I envy you very much), let it go for 20 to 30 minutes (with the paddle attachment) and you will have the lightest, fluffiest frosting than you ever thought possible. Add flavorings as desired. I added some blueberry filling, mixed, tasted, and added more until I got the flavor I wanted.