||Gluten-Free Vanilla Cake Mix
||Vegetable of Canola Oil
||Water (Room Temperature)
||Preparation: Preheat oven to 325
||Mixing: In 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.
||Baking: Place 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.
||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.
Gluten Free Vanilla Cake Mix|
Made with a perfect blend of gluten free flours and starches, this mix can be transformed with little effort into your favorite cake that starts with a white cake, or simply bake as directed for a delicate vanilla cake.