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Chocolate Cake Directions

Allergy free chocolate cake with raspberries cut section

Preheat OvenPreheat oven to 360 degrees & grease cake/cupcake pan or liners. 

Chocolate Cake IngrdientsCombine contents of Cake/Cupcake Mix with a suitable egg replacer equivalent to 2 eggs, 1 cup of non-dairy milk (we recommend rice milk), 1 tsp of gluten-free vanilla and 1/2 cup of oil of choice. Mix until well blended.  

Baking CupcakesPour batter evenly into greased cake pan or cupcake pan.
Bake for 20-25 minutes, or until lightly browned and firm.

Cool CupcakesCool for 15-20 minutes before frosting.  Yields one 9” x 13” cake, two 8” round or 18 cupcakes.