Cake_xo GLUTEN FREE Chocolate Cake Mix | 650g

R93.00

In stock

Product Details

One-bowl Rich, moist and decadent GLUTEN FREE chocolate Bliss Cake Mix. Easy to bake and perfect for any occasion, it delivers a melt-in-your-mouth experience that’s pure indulgence in every slice.

Just add milk (or milk alternative), eggs (or egg replacer), and oil

Makes a 2 layer 20cm wide cake or 24 cupcakes

Ingredients

Sugar, Rice Flour, Tapioca Starch, Chickpea Flour, Xanthan Gum, Potato Starch, Corn Starch, Raising Agents, Cocoa Powder

Allergens

None

Additional Ingredients Required

650g GLUTEN FREE Chocolate Cake Mix

½ cup (120ml) milk (or plant-based milk for a dairy-free option)

1 cup (250ml) hot water

2/3 cup (150ml) vegetable oil (or melted butter)

3 large eggs (or egg substitute for a vegan option)

Equipment Required

Mixing bowl, Whisk or electric mixer, Measuring cups, Spatula or wooden spoon

Baking tin or cupcake tray, Baking tin liner or Cupcake liners, Oven, Toothpick or cake tester & Cooling rack

Baking times

For a 2-layer 8-inch cake: Divide the batter evenly between two 8-inch round pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

For cupcakes: Fill cupcake liners ⅔ full. Bake for 18–22 minutes.

For a loaf cake: Pour the batter into a prepared loaf pan. Bake for 45–55 minutes.

Baking Instructions

Preheat your oven to 180°C (350°F). Prepare your baking tin, cupcake tray, or loaf pan by greasing and lining it with parchment paper.

Combine Wet Ingredients: In a mixing bowl, combine:

½ cup (120ml) milk (or plant-based milk for a dairy-free option)

1 cup (250ml) hot water

2/3 cup (150ml) vegetable oil (or melted butter)

3 large eggs (or egg substitute for a vegan option)

Whisk together until smooth.

Add Dry Mix: Gradually add 650g of the GLUTEN FREE chocolate baking mix to the wet ingredients. Stir gently until the batter is smooth and lump-free. Be careful not to overmix.

Optional Add-Ins:

Fold in chocolate chips, nuts, or other desired add-ins.

Bake:

For a 2-layer 8-inch cake: Divide the batter evenly between two 8-inch round pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

For cupcakes: Fill cupcake liners ⅔ full. Bake for 18–22 minutes.

For a loaf cake: Pour the batter into a prepared loaf pan. Bake for 45–55 minutes.

Cool and Decorate:

Allow the baked goods to cool completely on a wire rack before decorating or serving.

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