Made with a perfect blend of gluten free flours and starches, this mix can be transformed with little effort into your favorite cake that starts with a white cake, or simply bake as directed for a delicate vanilla cake.

How to Make Gluten-Free Vanilla Cake

Additional Ingredients: 3 cups gluten-free vanilla cake mix, 3 large eggs, ½ cup vegetable or canola oil, ¼ cup water, at room temperature.

Directions: Preheat oven to 325°F. Generously grease two 9-inch round nonstick cake pans. Line bottoms with parchment paper or wax paper, then grease again. In a large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and water. Beat for 60 seconds on medium-low speed, scraping down sides of the bowl with a spatula. Divide batter evenly between two pans; smooth tops with spatula. Place pans three inches apart on middle rack of oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on a wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting.

Eggless Option: Combine 3 tbsp golden flaxseed meal with ½ cup water. Let stand two minutes then use as you would the egg.

Size and Shape Variations:

Two 8-inch round, nonstick pans: Bake 30-35 minutes.

One 9x13-inch rectangular nonstick pan: Bake 30-35 minutes.

18-20 standard-size cupcakes: Bake 20 to 22 minutes.

Two 8x4-inch loaf pans: Bake 35-40 minutes.

**Please note that you will need to purchase more than one pound of product to complete the given recipe.

There are approximately 2½ cups per pound.