I LOVE LOVE LOVE our vanilla cake mix. It wasn't long ago that I didn't really care for vanilla cake. Wasn't a hug fan of the basic flavour - my go-to has always been chocolate. That all changed when we revamped our recipe.
We found a super fine rice flour that bakes so incredibly well. You really do get what you pay for in terms of ingredients. The finer the grind the better your product. We no longer skimp on the basics - not that we did before - but gluten-free has really changed in the past 10 years.
During the first wave of COVID we had to source from a mill in Ontario - this is how we learned that not all grinds are created equally.
Gluten-free mills are getting better at grinding certain flours and it shows! Certain mills are ok with an ok product - others like the one we use from North Dakota sell a premium product - and we LOVE it - plus it's only 5 hours away - which is much closer than the ones in B.C. or Ontario.
The other change is we've switched to adding eggs in our batter - which helps keep the cake moist and fluffy - as fluffy as a gluten-free/dairy-free cake can be. Not to worry - though - we can still make our cakes without eggs if pre-ordered. :) We do have quite a few customers with egg sensitivities or who prefer not to eat eggs.
EASY to MAKE and BAKE
Our cake mixes are so easy to make and bake.
1 Package makes about 12 cupcakes or 1 - 9" square pan.
Heat your oven to 350 deg.
1 Vanilla cake mix
2 large eggs
1/4 cup of oil - canola, sunflower or olive work well
3/4 cup of water
2 tsp of Pure Vanilla Extract
2 tsp of Apple Cider Vinegar
Using a stand mixer - if you have one...
Add eggs and beat till fluffy. Once they are fluffy add the rest of your wet ingredients. Mix thoroughly.
Add your cake mix and beat on medium for 2-3 minutes until well incorporated.
***Lately I've been adding about 3 TBSP. of chocolate chips to my cake mix and is it ever yummy!
Fill your cupcakes or cake pan and bake. Your cake will take about 35 minutes - cupcakes about 20 minutes.
Cool and serve!
WANT TO MAKE IT EGG-FREE?
Substitute the 2 large eggs for a flax egg substitute. Place flax and water in a bowl - let mixture sit for about 5-10 minutes to jell then add to your wet ingredients.
1 EGG: 3 TBSP water and 1 TBSP of flax
2 EGGS: 6 TBSP water and 2 TBSP of flax
Add Cocoabeans Vanilla Cake Mix and blend till thoroughly incorporated.
Place into cupcakes or cake pan and bake.
Your cake will be denser but will still have all the flavour. :)
Hi. Love that we have ‘made in Manitoba’ GF options for home baking.
I’d like to leave a suggestion. More and more of us are using internal temperatures as the definitive criteria for our baking goods being ready to remove from the oven. Could you please add this parameter to the instructions for time for baking on your packaging? Thanks!