100 g softened Butter or Margarine
210 ml Milk (cow, soy, rice or nut)
2 1/2 tsp Lemon Juice
2 large Eggs*
70 ml Hot (43°C) Water
2 tsp Gluten Free Vanilla Extract
Have all ingredients at room temperature. Preheat oven to 180°C. Generously grease two 8" round cake pans. In a large bowl of an electric mixer, cream softened butter or margarine until smooth. Add cake mix, milk mixed with lemon juice, and eggs. Beat 30 seconds on low speed to blend ingredients, scraping down sides of bowl as needed. Next, beat one minute on medium-low speed. Add hot water and vanilla extract. Beat thoroughly for one minute. Transfer batter to prepared pans. Bake 30–35 minutes or until toothpick inserted into centre comes out clean. Remove from oven; cool 10–15 minutes on wire rack. Loosen edges of cakes with a sharp knife. Place right side up on wire rack to cool completely before cutting. Place your favourite frosting between the two layers, then frost entire cake. *For an eggless option, combine 2 Tbsp Bob’s Red Mill Flaxseed Meal and 6 Tbsp Water in a small bowl. Let this mixture stand for 2 minutes and use it in place of the eggs called for in the directions above.
Prepare batter as directed above; use paper baking liners in muffin tin; fill 2/3 full. Bake for 15–18 minutes. Makes 16 cupcakes.
Sugar, Defatted Cocoa Powder (15.3%),Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Sorghum Flour, Fava Bean Flour, Contains less than 2% of Baking Soda, Cream of Tartar, Sea Salt, Xanthan Gum.
Suitable for coeliacs
May contain traces of nuts and soya.
Although we take every reasonable precaution to ensure that product information is accurate, we are reliant on information from the manufacturers and suppliers. Ingredients and place of manufacture can change; and products may be manufactured or stored in an environment where allergens are present. You must check all packaging and labels carefully on each occasion before consuming/using the products to ensure they are free from the allergens you are avoiding.