Vanilla Cake Mix DirectionsContributed by: Bob's Red Mill Natural FoodsBasic instructions.
DirectionsStep 1Preheat oven to 325°F. Generously grease two 9-inch round nonstick cake pans. Line bottom of pans with parchment paper or wax paper, then grease again.Step 2In a 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.Step 3Place pans 3 inches 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, the invert on to separate plates to cool completely before frosting.Makes 16 servings/slices. Eggless Option: Combine 3 Tb Golden Flaxseed Meal with 1/2 cup water. Let stand two minutes then use as you would the egg. Size and Shape Variations: Two 8-inch round nonstick pans: Bake 30 to 35 minutes. One 9x13-inch rectangular nonstick pan: Bake 30 to 35 minutes. 18 to 20 standard-size cupcakes: Bake 20 to 22 minutes. Two 8x4-inch loaf pans: Bake 35 to 40 minutes. Customer variations: Customer Bethany Sargent replaced the water with vanilla almond milk and added 1 Tbsp vanilla and quite a few shakes of cinnamon to the batter. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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dona sanchez May 31, 2013
Do you realize there is no sugar in this recipe? The dough comes out too heavy so I whipped 4egg whites with 2 Tbsp sugar and folded it into the batter to lighten it up. Its baking now. Looks great and light
Bob's Red Mill June 3, 2013
Dona Sanchez, Sugar is included in the Gluten Free Vanilla Cake Mix.
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Nutritional Information
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