gluten free


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gluten free
Gluten-Free Chocolate Cake Mix


Sugar, tapioca starch, modified potato starch, white corn flour, cocoa, skim milk powder, salt, carboxymethyl cellulose, gluconolactone, caramel colour (contains sulphites), xanthan gum, sodium bicarbonate, sodium acid pyrophosphate, flavour, propylene glycol esters of fatty acids, mono- and diglycerides, sodium stearoyl-lactylate, sodium alginate, guar gum.

gluten-free chocolate cake mix

UPC CODE: 00055742500523

Nutritional Information
Per 1/12 package (33 g) ( about 1/12 baked cake)
Amount % Daily Value
Calories 120
Fat 0.5 g1%
Saturates 0.3 g
Trans 0 g
Sat+Trans 0.3 g2%
Cholesterol 0 mg
Sodium 250 mg10%
Carbohydrate 29 g10%
Fibre 1 g4%
Sugars 17 g
Protein 1 g
Vitamin A 0.00 RE
Vitamin C 0.00 mg
Calcium 17.09 mg2%
Iron 1.49 mg10%
instructions icon
Preparation instruction

Oven: You will need: 1 package (400g) cake mix, 2 whole eggs, 1/2 cup (125 mL) water, 1/4 cup (60 mL) vegetable oil, 1/4 cup (60 mL) butter or margarine, softened 1. Preheat oven to 200°C (400°F). Lightly grease sides and bottom of pan with shortening or oil and line with parchment paper (use baking cups for cupcakes). 2. Blend cake mix, eggs, water, vegetable oil and butter in a large bowl on low speed of an electric mixer until moistened (about 1 minute). Scrape down sides of bowl and continue mixing on low speed for an additional minute. 3. Lower oven temperature to 175°C (350°F). Pour batter into prepared pan. Bake on middle rack for time indicated below. Cake is done when toothpick inserted in centre comes out clean. Do not test for doneness by touching with finger. Cool in pan for 10 minutes. Remove from pan, discard parchment paper and cool cake completely before frosting. Makes one 20 cm (8") square or one 23 cm (9") round or 12 cupcakes. 20 cm (8") square, bake for 29 to 33 min. 23 cm (9") round, bake for 29 to 33 min. Cupcakes (fill 1/2 full), bake for 18 to 20 min. Since ovens vary in temperature, these are guidelines only.