MSRP for 1lb Bags $13.99 - 1lb bags are currently available at our current special price of $9.99

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Chocolate Cake Mix

Indulge in the delicate flavor and texture of our Better Batter Gluten-Free Chocolate Cake Mix. Perfect for birthday cakes, special celebrations, or simply to satisfy your sweet tooth. Described as “chocolate cake for people who don’t like chocolate cake”, this cake mix is irresistibly delightful. Makes a 9x13 pan, a double layer 9 inch cake, or 24 cupcakes. Use melted regular or DF butter or any oil you prefer. This mix contains no seed oil.

• MELLOW TEXTURE & TASTE: Our chocolate cake mix is moist, fluffy and not overly sweet. 

• CERTIFIED & GLUTEN FREE FROM: GFCO certified gluten-free, free from Top 9 allergens: wheat, dairy, fish, crustacean, peanut, tree nuts, soy, sesame, and egg. This mix contains no mustards or sulfites!

• KOSHER, VEGAN FRIENDLY & NOT BIOENGINEERED: Certified OU Parve and made without animal products or bioengineered ingredients. Vegan instructions on the bag!

• CELIAC FRIENDLY INGREDIENTS: Our Better Batter gluten free flour helps with the dietary requirements of celiac disease. 

• OUR PROMISE: We will always be committed to high standards for quality, safety, and transparency. Our dedicated team will treat you kindly, the way we'd want to be treated! 

Ingredients

Sugar, White Rice Flour, Alkalized Cocoa Powder, Tapioca Starch, Potato Starch, Brown Rice Flour, Potato Flour, Xanthan Gum, Sodium Bicarbonate, Salt, Pectin (sucrose, pectin*, citric acid),  Sodium Acid Pyrophosphate, Monocalcium Phosphate Anhydrous. *From Lemons

Baking Instructions for Gluten Free Chocolate 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.

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. 9x13 pan (35-40 minutes), 9x9 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.