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Arrowhead Mills Organic White All Purpose Flour -- 22 oz


Arrowhead Mills Organic White All Purpose Flour
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Arrowhead Mills Organic White All Purpose Flour -- 22 oz

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Arrowhead Mills Organic White All Purpose Flour Description

  • Unbleached All Purpose
  • It's Simple: No Short-Cuts
  • Just 100% Commitment To Quality and Made From Red Winter Wheat
  • USDA Organic
  • Non GMO Project Verified
  • Kosher

Arrowhead Mills® bran was born in the Texas Panhandle back in 1960. We've grown, but we haven't changed how we do things. We're still using our same trusted milling process and building long-term relationships with our organic growers, working with them face-to-face, day-to-day. Hard word, honesty, kindness, and business with a handshake - that's our process.

 

That's the Arrowhead way.

 

It's how we bring the awesome goodness of the land to your table, and we're real proud of it.

 

Low Fat / A Sodium Free Food

Free Of
GMO ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/4 Cup (34 g)
Servings per Container: About 18
Amount Per Serving% Daily Value
Calories120
Calories from Fat5
Total Fat0.5 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Potassium35 mg1%
Total Carbohydrate25 g8%
   Dietary Fiber Less than1 g3%
   Sugars0 g
Protein4 g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron2%
Thiamin2%
Niacin2%
Folate2%
Other Ingredients: Organic unbleached white wheat flour. Contains: wheat.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Orange Cake with Lemon-Coconut Whipped Cream

The bright citrus notes really sing in this showstopping, summery dessert! A sweet-tart lemon coconut cream topping marries blissfully with the lightness of vanilla-orange cake. This plant-based crowd-pleaser will have everyone begging for another slice. Orange Cake with Lemon-Coconut Whipped Cream on Cake Plate

Orange Cake with Lemon-Coconut Whipped Cream

Dry

  • 1-1/2 cups all-purpose flour
  • 2 Tbsp. corn starch
  • 1 tsp. aluminum-free baking powder
  • 1/2 tsp. baking soda

Wet

  • 1/2 cup fresh orange juice
  • 1/4 cup + 2 Tbsp. avocado oil (or neutral oil)
  • 1/4 cup unsweetened applesauce (or dairy-free yogurt, room temperature)
  • ½ cup sugar
  • 1/4 cup plant-based milk
  • 2 tsp. orange zest
  • 2 tsp. vanilla extract

Lemon coconut whipped cream

  • 1 13.5 oz. can coconut cream (refrigerated for at least 24 hours)
  • 3 Tbsp. powdered sugar
  • 4 tsp. lemon juice
  • 2 tsp. lemon zest
  1. Preheat oven to 350 degrees F. Line 7-inch round springform pan with parchment paper.
  2. Into large bowl, pour oil and slowly add milk while whisking. Continue to whisk until mixture is emulsified. Add remaining wet ingredients and mix well.
  3. In separate bowl, sift together dry ingredients.
  4. To bowl with wet mixture, whisk in dry ingredients until combined.
  5. Pour batter into pan and smooth out evenly.
  6. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Let cake cool completely, about 45 minutes.
  7. To mixing bowl, add solidified portion of chilled coconut cream. With hand mixer, beat into thick whipped cream.
  8. Add powdered sugar, lemon zest and lemon juice to cream and beat until mixed.
  9. Spread whipped cream on cake.

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