Натуральна безглютенова суміш, мигдальне борошно, ванільний кекс і торт, Naturally Gluten-Free, Almond Flour Mix, Vanilla Cupcake

Vanilla Cake

Things you'll need:

3 Eggs+ 1/3 Cup Oil (grapeseed or vegetable) + 1/3 Cup Water + 1 Tbsp Vanilla

Cake

Makes one 8" round cake

Heat oven to 350ºF. Grease 8-inch round cake pan well. Dust with 1 1/2 tsp. of the mix; set aside.

Whisk eggs, oil, water, and vanilla in a large bowl. Add remaining mix; whisk until well blended.

Pour batter into prepared pan.

Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes. Loosen cake from sides of pan. Invert on wire rack; tap sharply on bottom of cake pan to release cake. Gently remove pan; cool completely before frosting.

Cupcakes

Makes 12 cupcakes

Heat oven to 350º F.

Whisk eggs, oil, water and vanilla in a large bowl. Add baking mix; whisk until well blended.

Spoon batter into 12 lightly greased or paper-lined muffin cups, filling each 2/3 full.

Bake 15-20 minutes or until a toothpick comes out clean. If using paper liners, let cool completely before eating to prevent cupcakes from sticking to the paper; cool completely before frosting.

Save for another day! Our mixes don't contain any preservatives, so one made, store your treats in the fridge or freezer.

Mix it up! Craving coconut cake? Replace the grapeseed or vegetable oil with coconut oil.

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