Gluten Free + Allergy Friendly Yellow Cake

Our famous yellow cake mix recipe! This recipe can be found on every bag of our Hungry Harry’s Yellow Cake Mix. Forever free of the Top 14 Food Allergens - and the best yellow cake you'll ever have in your life!

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Makes: (1) 9" x 13" cake or (2) 8" x 8" cakes, or 18 cupcakes


1 package Hungry Harry's Yellow Cake Mix

2 eggs or egg replacers

1/2 cup oil of choice

1 cup milk of choice

1 teaspoon gluten-free vanilla extract

Note: If using an oil that's solid at cool temperatures, like coconut oil, melt the oil completely before beginning this recipe.

Rice bran oil will give a lighter cake and is recommended for cupcakes.

Coconut or vegetable oil will help create a stronger texture for any cake batter poured into a mold.



Preheat your oven to 360°F.

Combine the Hungry Harry's Yellow Cake Mix with the eggs, oil, vanilla, and milk. Mix well until a batter forms.

Pour the yellow cake batter into your mold of choice.

This recipe makes great sheet cakes, but also works well for cupcakes, loaf pans, and tiered cakes!

 Bake the cake for 25 minutes, or depending on the size of your cake pan, until a toothpick comes out clean.

Cool completely before slicing, topping, and/or frosting. Check out our recipes page for our favorite ways to use Hungry Harry's Yellow Cake Mix.