Sweet Sundays: Alisa Fleming ~ Baking almost anything without eggs in a dry, high altitude climate is a trial, but due to my husband’s love for cake, I thought I’d chance reviewing the Wholesome Chow Cake Mixes.
Of course, I wondered, “How wholesome can cake be?” These mixes are made with organic ingredients (including organic white wheat flour) and real spices (no artificial flavors here!), and they are made without refined sugars – excellent qualifications for dessert in my opinion. And as an added bonus, preparation only requires milk alternative, a wee bit of vinegar, and oil (yes, no margarine!).
I opted to make the Chai Spice Cake Mix as cupcakes, and they turned out beautifully. I did have to add an extra 2 tablespoons of milk alternative due to the higher altitude. Without, the batter was too thick to pour – leaveners tend to work overtime up here, and quickly take over the moisture.
The taste was wonderful, like a lightly spiced vanilla cupcake. They were quite sweet, relatively speaking, so our tasting group decided to forgo frosting, and a couple of us even sliced a hot cupcake in half and lightly “Earth Balanced” it (yeah, so much for the no margarine approach with us!). Note that we did detect a slightly metallic aftertaste (chai mix only), but this seemed to be due to the high altitude … no worries if you aren’t mountain dwellers like us.
Note that I accidentally made the cupcakes a bit large. For perfect frosting size, fill them just 1/2 to 2/3 full, you will get 11 to 12 cupcakes or one layer of a cake.
Moving onto the Luscious Lavender Cake Mix … It was a snowy day, um, make that, there was a full on blizzard outside, and we wanted something hot from the oven. Once again, cupcakes were chosen. Again I added 2 tablespoons of extra milk alternative to adjust for the high altitude, and again perfect results …
Since I saw a recommendation on the Wholesome Chow website to stir jam into the batter, I decided to make a “Berry Whip” for topping the little cakes, using some jam. The flavors went perfectly. If you are a lavender fan, this one is definitely for you. This mix is over the top fragrant with natural lavender and will brighten your kitchen as it bakes.
Personally, I liked the vanilla cupcake base of both the lavender and chai spiced mixes, and though I sampled the “fancier” versions, I have to admit that I think the Vanilla Wholesome Chow Cake Mix would probably be my favorite. I’m a vanilla girl, and this cake is just so perfect with no extra flavorings at all. But if you like a little excitement, mix it up with the chai and lavender versions.
Wholesome Chow Cake Mixes come in six different varieties: Decadent Chocolate, Vivacious Vanilla, Luscious Lavender, Chai Spice, Gluten-Free Chocolate, and Gluten-Free Chocolate Lavender. They are vegan and free of dairy, eggs, nuts, peanuts, soy, and potato. See their allergen chart for details on processes and allergen policies.
This is a third party review by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.
For more information and to purchase these mixes, visit the Wholesome Chow Website.