Bob's Red Mill, Vanilla Cake Mix, Gluten Free, 19 oz (539 g)5 Reviews
Expiration Date: Mar 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: 1.48 lbs (0.67 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-00466
- UPC Code: 039978004666
- Package Quantity: 19 oz (539 g)
- Dimensions: 2.5 x 3.5 x 7.5 in, 1.25 lbs (0.57 kg)
- Volume Discount
- Easy to Prepare
- Delicate, Light Texture
- Wheat Free
- Dairy Free
- All Natural Product
- You Can See Our Quality
We are delighted to bring this versatile vanilla cake mix to your home. Made with a perfect blend of gluten free flours and starches, this mix can be easily transformed into your favorite custom cake or cupcake recipes that call for a white cake, or simply bake as directed for a delicate vanilla cake.
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.
Ingredients You Will Need:
- 1 whole package Bob's Red Mill Vanilla Cake Mix
- 3 large whole Eggs, at room temperature
- 1/2 cup Vegetable or Canola Oil
- 1/2 cup Water, at room temperature
Preparation (for 9-inch layer cake)
Preheat oven to 325ºF. Generously grease two 9-inch round nonstick (gray, not black) cake pans. Line bottoms with parchment paper or wax paper, then grease again.
In 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.
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, then invert onto separate plates to cool completely before frosting.
Size and Shape Variations:
Two 8-inch round nonstick (gray, not black) pans: Bake 30 to 35 minutes
One 9x13-inch rectangular nonstick (gray, not black) pan: Bake 30 to 35 minutes
18 to 20 standard-size cupcakes: Bake 20 to 22 minutes
Line standard 12-muffin pan with paper liners; coat with cooking spray. Fill each with scant 1/4 cup batter or within 1/2-inch of top of liner. Repeat with remaining batter.
Two 8x4-inch loaf pans: Bake 35 to 40 minutes
Sugar, potato starch, tapioca flour, whole grain sorghum flour, baking powder (monocalcium phosphate, bicarbonate of soda, cornstarch), sea salt (magnesium carbonate), xanthan gum, natural vanilla powder (sugar, cornstarch, vanilla extract).
Manufactured in a facility that also uses tree nuts and soy.
|Serving Size: 1/16th of Package (33 g dry mix)|
|Servings Per Container: 16|
|Amount Per Serving:||In Dry Mix||As Prepared|
|Calories from Fat||0||70|
|% Daily Value**|
|Total Fat||0 g*||0%||12%|
|Saturated Fat||0 g||0%||4%|
|Trans Fat||0 g|
|Total Carbohydrate||29 g||10%||10%|
|Dietary Fiber||0 g||0%||0%|
|*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 Carb||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Calorie per gram
Fat 9 • Carbohydrate 4 • Protein 4
iHerb Customer Reviews
Unfortunate I see that this has a ton of sugar in it and the GMO type most likely too as it is not labeled as organic sugar. It probably tastes great, but I am not sure that I will use it now. I do not have any interested in eating GMO products.
I absolutely LOVE this vanilla gluten free cake! I've been gluten free since the mid 1980's and this is the best cake I've found. I use all real butter & add toasted almond slivers & dried apricot to make a delicious loaf cake that tastes like pound cake. Also makes delicious banana nut bread or just by itself.....No one can tell it's gluten free!