Better Batter Gluten Free Yellow Cake Mix- 16oz

Better Batter Gluten Free Yellow Cake Mix- 16oz

With hints of vanilla, this gluten free yellow cake mix tastes like birthdays and happiness! Great for cakes, cupcakes and all sorts of delicious desserts.
Makes a 9×13 pan, a double layer 9 inch cake, or 24 cupcakes. Now made without canola oil!

HAPPINESS IN EVERY BITE: Our yellow cake mix smells like childhood memories of birthday parties and group events – if you like the taste of ‘birthday cake’ or vanilla, you’re going to LOVE this mix. CERTIFIED GLUTEN FREE FROM: Certified Non-GMO and GFCO certified gluten-free,
CFF Top 9 Free From: wheat, dairy, fish, crustacean, peanut, tree nuts, soy, sesame, and egg.
This mix contains no mustards or sulfites!. DYE FREE⌃, KOSHER, VEGAN FRIENDLY & NOT BIOENGINEERED: Certified OU Parve and made without, dyes, animal products or bioengineered ingredients.
Vegan instructions on the bag!

Serving Size: 38g(Mix)
Protein:1g

Ingredients: Sugar, White Rice Flour, Tapioca Starch, Potato Starch, Brown Rice Flour, Potato Flour, Vanilla Powder (nonGMO dextrose, natural flavor), Pectin*(sucrose, pectin, citric acid), Xanthan Gum, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Salt, Turmeric⌃, Monocalcium Phosphate Anhydrous. *From Lemons. ⌃color may be more or less intense, due to the use of turmeric as a natural coloring agent.#

Baking Instructions for Gluten Free Yellow Cake#

Servings 12| Prep Time 10 min | Cook Time 20-40 min 

 INGREDIENTS

• One bag Mix
• Wet Ingredients (below)

INSTRUCTIONS#

PREHEAT oven to 350F.

GREASE the bottom and sides of desired baking pan(s) or line 24 cupcake tins with paper liners. 

ADD cake mix and wet ingredients to a large mixing bowl. 

Wet ingredients (regular cake): use 1 ½ cup water, ½ cup oil & 3 eggs. 

Wet ingredients (vegan cake):  ½ cup oil, 1 (15oz) can of white beans, undrained, pureed with 1 ½  cups of water until smooth. Or egg subsitute.

BEAT TOGETHER all ingredients on low speed until smooth. Do not overbeat or cake may collapse during baking.

DIVIDE batter evenly into prepared pan(s) or cupcake tins.

BAKE cake until the top springs back and a toothpick inserted in center comes out clean. 9×13 pan (35-40 minutes), 9×9 layers (35-40 minutes), cupcakes (19-25 minutes). Remove from oven.

COOL at least 15 minutes in pan(s). If desired, turn cake out of pan(s) onto wire rack to cool completely before frosting.