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Delicious Chocolate Cake Mix

From $12.49

Do you like chocolate? Almost everyone does. Rich, velvety…and gluten-free, too, we’re pretty sure you’ll love our delicious Chocolate Cake Mix. Each bag of Delicious Chocolate Cake Mix makes a two-layer cake or an 11-by-13 one-layer cake. For a vegan option, please take a look at the vegan Chocolate Cake recipe located under the “Recipes” tab below.

We sell your Chocolate Cake Mix as a single 16-ounce bag, in cases of 6 Chocolate Cake Mixes, or as a part of 6-mix, “build-your-own” cases with other Inspiration Mixes of your choosing. You may also purchase your mix in 5-pound bags.

We have your delicious Chocolate Cake Mixes blended for you in a fully gluten-free facility in Washington state.  All ingredients are non-GMO and free of gluten, wheat, casein, dairy, nuts, and soy.

Sold as a single mix, cases of 6, or in 5-pound bags:

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Description

Ingredients: evaporated cane juice, brown rice flour, brown sugar, cocoa powder processed with alkali, sorghum flour, tapioca starch, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), xanthan gum, baking soda, and sea salt. All non-GMO ingredients.

Additional information

Weight 132 oz
Dimensions 10 × 5 × 7.25 in
Size

Single, Case (6 Mixes), Bulk (5lbs.)

Recipes

Chocolate Cake 

1 bag mix

½ cup oil, butter or margarine, softened and sliced

2 teaspoons vanilla

3 large eggs 

1 tablespoon apple cider vinegar

1 ¼ cups water or milk of choice 

 

Preheat oven to 350° F. Grease two 8-inch round pans or 13×9-inch pan; dust with gluten-free flour. Skip the flouring by using no-stick cooking spray.  

Using a stand mixer, cream the vanilla with either the oil, butter or margarine. Add liquid, eggs and apple cider vinegar. Blend on low 1 minute until well mixed. Butter will be chunky.

Add the dry mix into creamed mixture; beat on low until ingredients are moistened. Scrape bowl before increasing speed to medium-high and mixing for 1-2 minutes until well blended.

Pour mixture into prepared baking pans.

Bake 20-25 minutes until a toothpick inserted in center comes out fairly clean. Cool 10 minutes on wire rack. Remove cake from pan onto parchment paper on wire rack. Cool completely before frosting. 

(Makes one 2-layer cake)

Ingredients: evaporated cane juice, brown rice flour, brown sugar, cocoa powder processed with alkali, sorghum flour, tapioca starch, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), xanthan gum, baking soda, and sea salt. All non-GMO ingredients.

 

Vegan Alternative:

1 bag Chocolate Cake mix (454 g)
2 teaspoons vanilla
½ cup oil or margarine (softened and sliced)
1 ¼ cups water or milk of choice
Flaxseed meal equal to 4 eggs; prepared following package directions
1 tablespoon apple cider vinegar

Prepare the vegan egg replacer as it usually needs to sit for 5 minutes before using. Preheat
oven to 350° F. Grease two 8-inch round pans or 13×9-inch pan; dust with gluten-free flour.
Skip the flouring by using no-stick cooking spray. Using a stand mixer, cream the vanilla
with either the oil or margarine. Add liquid, prepared flaxseed meal and apple cider vinegar.
Blend on low 1 minute until well mixed. Margarine will be chunky. Add the dry mix into
creamed mixture; beat on low until ingredients are moistened. Scrape bowl before
increasing speed to medium-high and mixing for 1-2 minutes until well blended. Pour
mixture into prepared baking pans. Bake 20-25 minutes until a toothpick inserted in center
comes out fairly clean. Cool 10 minutes on wire rack. Remove cake from pan onto
parchment paper on wire rack. Cool completely before frosting. (Makes one 2-layer cake)

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