I love the variety of baking mixes on the market for people that are living the gluten free lifestyle. Here I used a chocolate mix that I found (product review coming soon!) and replaced some of the liquid with a no-sugar-added root beer. What I thought wouldn’t be awesome, actually tasted AMAZING! Try it for yourself!

1 Package gluten-free chocolate cake mix (we used one that was a blend of fava bean flour, garbanzo bean flour, and brown rice flour – protein and fiber!)
2 eggs
1/4 C stevia
2 tsp vanilla
1 can no-sugar-added root beer (we like the ones that are made with stevia!)
1/2 C butter, softened

Put butter into mixer and mix it until it’s fluffy and light. Add the eggs, vanilla and stevia and mix until well blended. Add the cake mix and root beer and mix on low 30 seconds or until just blended then raise the speed to high and beat for 2 minutes more or until light and fluffy. Use a cookie scoop to transfer the mix to mini-muffin tins. Bake at 350 for 15-20 minutes or until a toothpick comes clean when inserted into the center. Allow to cool in pan for a few minutes then transfer to a wire cooling rack to finish cooling completely before icing with frosting of choice.