We celebrated Alex’s 7^th birthday party on Saturday, and he wanted a chocolate cake with vanilla icing.  I tried a new mix, with excellent results, King Arthur’s Flour glutenfree chocolate cake .

King Arthur Gluten Free Chocolate Cake Boxfront

Not the least expensive box on the gluten free shelf, but I chose it mostly for convenience:  There is no butter or shortening involved, you merely add eggs, oil and water.  The only possibly difficult part is that you need to use a hand mixer, or a stand mixer, and stir things in for about 5 minutes.  So I recommend this mix highly.

What I’m really excited about, however, is the white, gluten free, dairy free icing that I made to spread in between the layers of the cake and on the outside.  I used:

Glaze-like icing

Ingredients

• one 8 oz. tub of Tofutti “Better Than Cream Cheese
• about 4 oz. of  one of the Earth Balance spreads
• 2 teaspoons vanilla
• 1 teaspoon lemon juice
• About a cup and a half of confectioners sugar, more or less depending on desired consistency.

Combine and blend with hand mixer until smooth.

I made this icing twice, the first time I used less confectioners sugar and got a pourable glaze that I poured over the top of the cake and then smoothed with a spatula.

Thicker, workable icing

The second go-round, for the 12 kids at the birthday party, I used more confectioners sugar, got a thicker icing, and one that was more workable, and one that I could have piped if I had so desired:

The kids enjoyed it, the parents loved it, and those parents whose kids have allergies were very impressed.