This free from versatile cake mix helps you make your favourite cakes without sugar and flour. Using our mix as a base, its simple to make cakes for everyone to enjoy with a clear conscience. The mix contains ground almonds and Fibrefine instead of wheat flour, and we have replaced the sugar with Sukrin. The result is a delicious and tasty cake thats big in flavour but small on the ingredients you want to avoid! You can create a variety of delicious, moist cakes from one easy mix! Use it as it is, or as a base to make your own creation. Why not try carrot cake, apple cake, lemon drizzle cake or chocolate cake? The mix is simple to use and provides a gorgeously rich tasting cake.
Net weight 360 g. Provides approximately 800 g of finished cake.
Low-fat almond flour - Finely-ground almonds where 80% of the fat is removed by cold pressing.
FiberFin - Fiberfin is natural, gluten-free flour containing 60% resistant starch. Fiberfin has beneficial effect on digestion, bacterial flora and immune system. Read more about Fiberfin here.
Potato starch - Starch from potato that makes the cake moist and keeps it soft.
Sukrin - Sukrin is a natural sugar substitute made of the sugar alcohol Erythritol, found naturally in e.g. pears, melons and mushrooms. Erythritol is produced in a natural fermentation process and there are no artificial additives in Sukrin. Read more about Sukrin here.
Sucralose - Sucralose is a sweetener , about 600 times sweeter than sugar, and it is used in a very small amount to enhance the sweet taste of Sukrin.
Fiber from chicory and psyllium husk - Plant fibers used to provide the proper consistency and to increase the fiber content.
Pea protein - Complete vegetable protein from peas.
Raising agents - Bicarbonate and disodium phosphate is the contents of regular baking powder.
Salt - Ordinary table salt (sodium chloride).
Emulsifier - Mono and diglycerides of fatty acids. Used to bind water and fat and to give the cake a nice crust and firm consistency. The fat is only from vegetable sources.
Aroma - Vanilla
Acidity regulator - Citric acid. Acts as an acidity regulator, and also controls the raising of the cake.
Preheat oven to 175 C.
In a bowl, mix 4 large eggs, 200 ml water and 100 ml oil (or half oil, half buttermilk or Quark for an even healthier and just as tasty cake! We like to use cold-pressed rapeseed oil)
Add the bag contents and whisk until the batter is smooth.
Add flavourings if required.
Pour into a greased and lined 20 cm cake tin, or 12 hole muffin tin with cupcake liners.
Bake in the middle of the oven for about 30 mins for a large cake, 20 mins for cupcakes.
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