Cake:

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• PREHEAT oven to 180 C. Grease and flour one loaf tin or
  8”round cake pan.

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• WHISK the egg or egg replacer with the oil till you have pale
  into batter into a prepared pan.

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• STIR in the flour mixture till the mixture firms up slightly adding warm water.

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• SCRAPING down the sides of the bowl with a spatula. And pour into batter into a prepared pan. into the center comes out clean. and add bread mix.

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• BAKE for 25-30 minutes, until a toothpick inserted
  into the center comes out clean.

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• COOL in pans for 10 minutes. Remove from pans to wire racks
  and cool completely before frosting.

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Muffines:

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• FOLLOW instructions for making cake batter. Line muffin pan
  with paper baking cups.

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• FILL cups 3⁄4 full with batter. Bake for 18 minutes until toothpick inserted in center comes clean.

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• COOL completely before frosting.

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OPTIONS: TO MAKE EGG RE-PLACER* FOR 1 EGG:

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Mix 1 tbsp chia seeds/flax seed powder with 3 tbsp of water and let sit for 15 min or 40 ml coconut milk.

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SAVE FOR ANOTHER DAY:

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Our mixes don’t contain any preservatives, so once made store
your treats in the fridge or freezer.

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