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.

Chocolate Cake Mix

₹299.00Price
  • Blend of (BrownRice, Buckwheat, Potato Starch, Xanthum Gum) Baking Soda,  Salt, Cocoa Powder, Brown Sugar  and Castor Sugar