Bake Your Own Delicious, Gluten Free Cakes at Home
With this gluten free cake mix its easy to create tasty bakes like a classic victoria sponge, vanilla cake pops and a scrumptious lemon drizzle cake. Just because it’s gluten free it doesn’t mean you have to compromise on taste, with this mix as your base you can create a cake that is fluffy and moist and that tastes just like normal cake yet can be enjoyed by everyone!
Making a Gluten-Free Diet Really Easy
Following a gluten-free diet can be quite a task, yet this Andrew James Gluten Free Cake Mix means you can enjoy a sweet treat in next to no time. Our wide range of gluten-free mixes make the whole process so much easier - from purchasing high-quality gluten-free products to baking and enjoying them at the end. This delicious gluten free vanilla sponge mix is suitable for vegetarians and those with coeliac dietary requirements.
How Is It Gluten Free?
Our 100% gluten free mix is safe for gluten intolerant or sensitive people to consume due to the use of rice flour, potato starch, and buckwheat flour.
How Do I Use the Mix?
It's easy, just follow the instructions on the packet. You can also try one of our easy to follow recipes like this one.
Set the oven to 190oC/375F/Gas Mark 5, and tip the cake ingredients into a bowl. Add 165g of softened butter, 3 eggs, and 75ml of milk. Mix on slow for 1 minute before scraping down. Then, mix for a further 2 minutes on medium speed until smooth and divide the mixture between the sandwich tins and spread out. After that, bake the sponges for 20 to 25 minutes until they have risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for about 5 minutes, and then transfer them to a wire rack to cool completely.
The sponges can be filled with cream and jam if you like. Sprinkle the top with icing sugar before serving.
Please note that this product is exempt from the Andrew James 2-year warranty and products received may have a short shelf life. Also, please be aware that food items are non-returnable.
|Additional information||Full Ingredient List: Sugar, White Rice Flour, Tapioca Starch, Potato Starch, Maize Starch, Raising Agents (E341(i), E500), Buckwheat Flour, Thickener (Xanthan Gum), Flavouring|
No. If you make the cakes by following the instructions they are quite moist. Just make sure that you don’t overbake the cake in the oven as this will dry it out.
Yes, they can be brilliant. The great thing about this sponge cake mix is that you can use it to create a whole range of different cakes just by adding in your own ingredients.
A gluten-free cake mix is the combination of all the dry ingredients of a normal cake, yet it has the gluten containing elements such as flour and baking powder swapped out for gluten-free alternatives. This means it can be eaten by anyone following a gluten-free diet.
Not really. We’ve made plenty of gluten free cakes and shared them round the office and no-one has ever noticed the difference.
Simple Lemon Drizzle Cake
Mint Choc Chip Cake Pops
Gluten Free Sponge Cake Mix 500g
Sugar, Rice Flour, Tapioca Starch, Potato Starch, Maize Starch, Raising Agents (E341Ii), E500), Buckwheat Flour, Thickener (Xanthan Gum), Flavouring.
For allergens see ingredients in bold.
May contain: Egg, Milk, Soya
Makes 1 x 8” sandwich cake
500g Dry Mix / 165g butter (softened) / 3 large eggs / 75ml milk
2 x 20cm (8”) round sandwich tins, buttered and base lined.
Per 100g as sold (calculated from raw ingredient specifications)
Energy (kJ) 1574.3 : Energy (Kcals) 373.0 : Fat (g) 1.2 : Of which saturates (g) 0.3 : Carbohydrate (g) 87.8 : Of which sugars (g) 50.1 : Protein (g) 2.6 : Salt (g) 1.020
Store in a cool dry place away from direct sunlight and strong odours.
Set the oven to 190C / 375F / Gas Mark 5.
Tip the cake ingredients into a bowl.
Add 165g softened butter, 3 eggs and 75ml milk. Mix on slow for 1 minute, scrape down.
Mix for a further 2 minutes on medium speed until smooth.
Divide the mixture between the sandwich tins and spread out.
Bake the sponges for 20 - 25 mins until they’ve risen and feel springy to the touch. Remove from the oven and leave to cool for about 5 mins, then transfer them to a wire rack to cool completely.
Can be filled with cream and jam if required. Sprinkle the top with icing sugar before serving.