First of all, I am *not* going to start a cake mix-scratch baker rant or debate. It's been done several other places.

I do have an honest question though, and I'm really hoping to find an answer without a nasty debate starting.

I am a scratch baker. I am not because I think cake mix bakers are "less" professional or ANYthing like that. I became a scratch baker because I noticed my kids, specifically my oldest daughter, getting sick after every birthday party, and after eating quantities of any processed food. I soon found out that she is extremely sensitive to hydrogenated oil. After learning about what exactly hydrogenated oil is, we decided as a family that we would not use it in our home.

And unfortunately, every cake mix I've seen (that isn't labeled organic) contains hydrogenated oil. So I became a scratch baker. I've gotten really good at it, and have found or come up with some really excellent recipes.

However, I would *love* to have a good cake mix to use as a back up, for those times when someone needs a quick cake and I don't have time to do one of my normal cakes. Every time I've tried a non-hydrogenated, organic cake mix, the result has been something that tastes like a combination of really heavy whole wheat bread and burnt cake. I have NOT been impressed.

Does anyone know of a GOOD brand of organic or at least non-hydrogenated, cake mix -- one they've had sucess with?

Thanks. Please don't flame me or start a "why cake mix isn't as bad as you think" thread with this. Please?

I don't know of any. I do wonder if the gluten free have hydrogenated oil in them.

I think they do. At least, I *think* I remember checking that once...

well that bites.

what about an all purpose scratch mix you can have on hand.

I don't know of one. But I was wondering if you have tried to doctor up an organic cake mix like I've seen regular cake mix doctored recipes here.

There is a cake called crazy mixed up cake or dump cake. Basically you mix it all up in the pan and bake. Sounds easy to me and might be what you are looking for. Try the book "The Perfect Cake" by Susan G. Purdy.

I'm curious, what ere the symptoms your daughter had that you discovered this? If you don't mind sharing.

I could make up a mix to keep on hand, but what I'm really looking for is the simplicity and speed of a box mix, where you just dump in some eggs, water, and oil or applesauce, mix it for two minutes and go. If I made up my own mix, it would just be the flour and baking powder, and then I'd still need to cream butter and sugar, add vanilla, then alternate adding in the dry and the milk with the batter. Unless there's a more "complete" make at home mix that you know about.... I do LIKE the whole scratch baking process, but it does take a lot longer to put together a cake than if I were to do a box.

And her symptoms - mostly feeling really sick to her stomach, then vomiting, then runs out the other end for the next day or so until the sludge clears out of her body. Nice, huh? Not worth it for a cheap little throw together cake.

My husband actually reallly likes "dump cake", but it doesn't rise. It's had the texture more like a pie. At least the ones I've tried or made. I'd love to find a good organic mix that I COULD doctor up, though. I can't believe how gross the organic box mixes I've tried have been -- and I'm usually a big fan of organics. I just haven't found one yet that has a consistency ANYthing like normal cake. I made a chocolate cake a month ago that was so heavy and dense, I just threw the whole thing out, and a yellow cake that tasted more like...corn bread. I *like* corn bread, but not when I'm wanting a CAKE!

Would something like this work.

http://www.joyofbaking.com/YellowButterCake.html

I haven't tried this cake so i don't know how it tastes or bakes up.

Hi DebbyJG - Many of Nigella Lawson's cake recipes are made using a food processor - put all the ingredients in, give it a whirr, pour into pan and bake. You still need to have the ingredients on hand and measure them out, but beyond that it's easy and very quick.

Regards,
Cris.

Another great book for quick, tasty, food-processor, scratch cakes is "Mix and Bake" by Belinda Jeffery. It is available on Amazon.

a victoria sponge can be done as an all in one cake, just mixing everything in together. i do like it better if you do it step by step, but theres nto really that big a difference!
xx

Equal quantities (by weight) of self raising flour (or plain with an appropriate amount of baking powder), sugar, eggs and butter - blend in the food processor for 10 seconds! As long as you don't over mix it's light and rises well, made quicker than it takes to read the instructions on a box!

Substitute 1/4 of the flour for cocoa if you want chocolate.

DebbyJG,

You may want to look at www.kingarthurflour.com and specifically
http://www.kingarthurflour.com/shop/mixes/cake. I have not tried their cake mixes, but am a big fan of their flours and other products, and the company as a whole. A quick look a the ingredients list of two cake mixes did not show hydrogenated oils. The can be pricey especially if you have to pay shipping, but maybe one of your local grocery stores will carry the mixes. They tend to offer specials, too, on a fairly regular basis (i.e. a discount if you purchase multiple mixes or free shipping if you spend over a certain amount.)