1 whole package Bob’s Red Mill Vanilla Cake Mix
3 large whole Eggs, at room temperature
120ml Vegetable or Canola Oil
120ml Water, at room temperature
(for 23 cm layer cake)
Preheat oven to 160°C. Generously grease two 23 cm round non-stick (gray, not black) cake pans. Line bottoms with parchment paper or wax paper, then grease again.
In large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and water. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Divide batter evenly in pans; smooth tops with spatula.
Place pans 8 cm apart on middle rack of oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting.
Sugar, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Baking Powder (Monocalcium Phosphate, Bicarbonate of Soda, Cornstarch), Sea Salt, Xanthan Gum, Natural Vanilla Powder [Sugar, Cornstarch, Vanilla Extract (5%)].
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.