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Vegan Bake Mixes
All natural and organic ingredients- allergy friendly
Egg free, dairy free, casein free, peanut free, tree nut free. Also available as gluten free
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Vegan Cake/ Cupcake Mix- Whip up delicious cupcakes and cakes whenver the mood hits you- just add some vanilla almond or soy milk, (apple cider vinegar) and unrefined canola oil. Voila! Mix, bake and serve! Choose 6 of all one flavor: decadent chocolate cake, vanilla cake, chai spice cake, vanilla lavender or a mix of 3 and 3. Want something different? Try making the raspberry swirl bars or almond poppy seed cake. Click here for ingredients, hints, recipes and cooking instructions for each flavor. Mix makes 1 9"round cake or 12 delicious cupcakes.
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Vegan|Gluten Free- Still the same scrumptious allergy free, all natural and organic ingredients without the wheat flour and gluten.
Choose from Decadent Chocolate Cake or Chocolate Lavender Cake Mix.
Mix makes 1 9"round cake or 12 delicious cupcakes.
Ingredients: Organic Brown Rice Flour, Organic White Rice Flour, Organic Evaporated Cane Juice, Organic Cocoa Powder, Tapioca, Potato Starch, Aluminum-Free Baking Powder, Baking Soda, Guar Gum, (Organic Lavender), Evaporated Sea Salt. Products are made in a facility where allergens such as eggs, dairy, peanuts, nuts and gluten may be present. All products are produced on dedicated allergen-free equipment.
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Hints, Ingredients and Recipes:
For a lower fat version use an equal amount of applesauce in place of oil.
Topping Ideas: Fresh berries, soy or coconut ice cream, vegan frosting
Yummy Add Ins: 1/2- 3/4 cup dark (vegan) chocolate chips, nuts or dried fruit; 1/4- 1/2 cup shredded coconut; or try adding 1 tsp. ground espresso to any chocolate cake for a delicious twist
Vegan Ingredients: (gluten free ingredients are listed above) Products are made in a facility where allergens such as eggs, dairy, peanuts, nuts and gluten may be present. All products are produced on dedicated allergen-free equipment.
Vegan Vanilla or [Lavender]: Organic Unbleached White Wheat Flour, Organic Evaporated Cane Juice, Vanilla Extract Powder (Vanilla Extract, Dextrose), All-Natural Cornstarch, Aluminum-Free Baking Powder, Baking Soda, Evaporated Sea Salt [Organic French Lavender]
Vegan Chai Spice Cake: Organic White Wheat Flour, Organic Evaporated Cane Juice, Vanilla Extract Powder (Vanilla Extract, Dextrose), Organic Chai Spice (Cardamom, Ginger, Nutmeg, Star Anise, Cinnamon, Organic Peel, Coriander, Fennel, Clove, Black Pepper), All-Natural Cornstarch, Aluminum-Free Baking Powder, Baking Soda, Evaporated Sea Salt
Vegan Chocolate Cake: Organic Unbleached White Wheat Flour, Organic Evaporated Cane Juice, 100% All-Natural Cocoa Powder, Aluminum-Free Baking Powder, Baking Soda, Evaporated Sea Salt
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Raspberry Swirl Bars Serves 8
1 package Vegan Chocolate Cake Mix
1 cup Soy Milk or Almond Milk
1/3 cup Unrefined Canola Oil or other high heat oil
8 oz Organic Raspberry Preserves (or any flavor your desire)
1. Preheat your oven to 350 degrees and grease a 9" round baking pan.
2. Empty the cake mix contents into a medium sized mixing bowl.
3. In another medium sized mixing bowl, whisk together the almond or soy milk and canola oil until well incorporated.
4. Slowly add the liquid mixture to the cake mix while whisking until there are no lumps and you have created a smooth batter.
5. Pour the batter into the greased pan.
6. Place the preserves into a small bowl and, using a spoon, whip until they become soft and smooth, about 1 minute.
7. Dollop the preserves into the batter making sure to equally distribute. Using the spoon, drag the preserves around the cake batter to create a swirling design.
8. Place the cake pan into the oven and bake for 30-35 minutes, or until an inserted toothpick comes out clean.
9. Cut into the desired amount of portions and serve. Cake will last for up to one week refrigerated.
Almond-Poppy Seed Loaf Serves 8
1 package Vivacious Vanilla Cake Mix
1 1/2 tsp Almond Extract
1 tsp Poppy Seeds
1/2 cups Slivered Almonds
1 cup Soy Milk or Almond Milk
1/3 cup Unrefined Canola Oil or other high heat oil
1. Preheat your oven to 350 degrees and grease a standard size loaf pan.
2. Empty the cake mix contents into a medium sized mixing bowl.
3. In another medium sized mixing bowl, whisk together the almond or soy milk and oil until well incorporated. Add the almond extract and poppy seeds. Whisk until well distributed.
4. Slowly add the liquid mixture to the cake mix while whisking. Add the slivered almonds and whisk until there are no cake mix lumps and you have created a smooth batter.
5. Pour the batter into the greased pan.
6. Place the loaf pan into the oven and bake for 30-35 minutes, or until an inserted toothpick comes out clean.
7. Cut into the desired amount of portions and serve. Loaf will last for up to one week refrigerated.
Decadent Chocolate Cake Mix
1. Preheat oven to 350 degrees and grease a 9" roun cake pan or line a muffin pan with 12 cupcake liners.
2. In a medium sized bowl, whisk to combine:
1 cup Vanilla Almond, Soy or other milk;
1/3 cup Cooking Oil
3. Slowly whisk the entire contents of baking mix bag into the liquid ingredients and blend until smooth, about 10 seconds.
4. Pour batter into prepared pan and bake for 25 - 30 minutes for cake, or 18 - 23 minutes for cupcakes.
5. Let cool for 15 minutes, top with your favorite frosting and serve!
Vanilla Cake Mix/
Chai Spice Cake Mix/
Lavender Cake Mix
1. Preheat oven to 350 degrees and grease a 9" round cake pan or line a muffin pan with 12 cupcake liners.
2. In a medium sized bowl, whisk to combine: 1 cup Vanilla Almond, Soy or other milk;
1 tsp Apple Cider Vinegar
3. Let liquid ingredients sit for 5 minutes, or until foamy.
4. Add and whisk into the liquid ingredients:
1/3 cup Cooking Oil
5. Slowly whisk the entire contents of baking mix bag into the liquid ingredients and blend until smooth, about 10 seconds.
6. Pour batter into prepared pan and bake for 25 - 30 minutes for cake, or 18 - 23 minutes for cupcakes.
7. Let cool for 15 minutes, top with your favorite frosting and serve!
VeganGF Chocolate Cake Mix/
VeganGF Chocolate Lavender Cake
1. Preheat oven to 350 degrees and grease a 9" round cake pan or line a muffin pan with 12 cupcake liners.
2. In a medium sized bowl, whisk to combine:
3/4 cup Vanilla Almond, Soy or other milk;
1/4 cup Cooking Oil
3. Slowly whisk the entire contents of baking mix bag into the liquid ingredients and blend until smooth, about 10 seconds.
4. Pour batter into prepared pan and bake for 25 - 30 minutes for cake, or 18 - 23 minutes for cupcakes.
5. Let cool for 15 minutes, top with your favorite frosting and serve! |
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The Royal Basket Company
