Bob's Red Mill, Gluten Free Chocolate Cake Mix, 16 oz (453 g)5 Reviews
Expiration Date: Apr 2016
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Our receiving department does its best to verify and then enter the correct expiration dates for all incoming products. However, discrepancies do occur from time to time. This being said, the exceptionally high turnover at iHerb ensures that our inventory is among the freshest in the industry.
Shipping Weight: 1.24 lbs (0.56 kg)
The Shipping Weight includes the product, protective packaging material and the actual shipping box. In addition, the Shipping Weight may be adjusted for the Dimensional Weight (e.g. length, width & height) of a package. It is important to note that certain types of products (e.g. glass containers, liquids, fragile, refrigerated or ice packed) will often require protective packaging material. As such, these products will reflect a higher Shipping Weight compared to the unprotected product.
- Product Code: BRM-00468
- UPC Code: 039978004680
- Package Quantity: 16 oz (453 g)
- Dimensions: 2.5 x 3.5 x 6.5 in, 1.05 lbs (0.48 kg)
- Volume Discount
- Easy to Prepare
- Wheat Free
- Dairy Free
- All Natural Product
- You Can See Our Quality
Sweeten all your special occasions, celebrations and whimsical indulgences with this incomparably delicious, gluten free cake. Made from only the finest, all-natural ingredients, this rich and chocolaty cake mix is amazingly simple to prepare.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.
1/2 cup softened Butter or Margarine
1 cup Milk (cow, soy, rice, or nut)
1 Tbsp Lemon Juice
2 large Eggs*
1/3 cup hot (110º) Water
2 tsp Vanilla Extract
Have all ingredients at room temperature. Preheat oven to 350ºF. Generously grease two 8-inch round cake pans.
In large bowl of electric mixer, cream 1/2 cup softened butter or margarine until smooth. Add cake mix, 1 cup milk mixed with 1 tablespoon fresh lemon juice, and two large eggs. Beat 30 seconds on low speed to blend ingredients, scraping down sides of bowl as needed. Next, beat one minute on low-medium speed. Add 1/3 cup hot (110º) water and two teaspoons vanilla extract. Beat thoroughly for one minute.
Transfer batter to prepared pans. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Remove from oven; cool 10-15 minutes on wire rack. Loosen edges of cakes with sharp knife. Place right side up on wire rack to cool completely before cutting. Place your favorite frosting between the two layers, then frost entire cake.
*For an eggless option, combine 2 Tbsp Bob's Red Mill Flaxseed Meal and 6 Tbsp. Water in a small bowl. Let this mixture stand for 2 minutes and use it in place of the eggs called for in the directions above.
Prepare batter as described above; use paper baking liners in muffin tin; fill 2/3 full. Bake for 15 to 18 minutes. Makes 18 cupcakes.
Cane sugar, unsweetened cocoa, garbanzo bean flour, potato starch, tapioca starch, whole grain white sorghum flour, fava bean flour, baking soda, xanthan gum, sea salt (magnesium carbonate), cream of tartar.
Manufactured in a facility that also uses tree nuts and soy.
|Serving Size: 1/16 pkg (30 g mix)|
|Servings Per Container: 16|
|Amount Per Serving:||Mix||Baked|
|Calories from Fat||5||60|
|% Daily Value**|
|Total Fat||0.5 g*||1%||11%|
|Saturated Fat||0 g||0%||21%|
|Trans Fat||0 g|
|Total Carbohydrate||24 g||8%||8%|
|Dietary Fiber||2 g||8%||8%|
|* Amount in mix
** Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 g||80 g|
|Sat Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Calories per gram
Fat 9 • Carbohydrate 4 • Protein 4