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