Cake

• PREHEAT oven to 180*c. Grease and flour one loa tiner 8" round pan cake.

• WHISK the egg and egg replacer with the oil till you have pale color emulsion.

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

• 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.

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

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

Muffines:

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

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

• COOL completely before frosting.

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

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

SAVE FOR ANOTHER DAY:

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