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Bob's Red Mill Vanilla Yellow Cake Mix Gluten Free -- 19 oz

Bob's Red Mill Vanilla Yellow Cake Mix Gluten Free
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Bob's Red Mill Vanilla Yellow Cake Mix Gluten Free -- 19 oz

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Bob's Red Mill Vanilla Yellow Cake Mix Gluten Free Description

  • Gluten Free Vanilla Cake Mix is Made with a Perfect Blend of Gluten Free Flours and Starches to Create the Lightest, Fluffiest Gluten Free Cake You've Ever Created
  • Kosher

Use this mix to create a beautiful yellow cake or as a base for your favorite cake recipe that starts with yellow cake. Specifically designed for those sensitive to wheat or gluten, this mix contains sugar, potato starch, tapioca flour, whole grain sorghum flour, baking powder (monocalcium phosphate, bicarbonate of soda, cornstarch), sea salt, xanthan gum, and vanilla powder (sugar, cornstarch, vanilla extract).


Dear Friends,

I think everyone can agree, there's something magical about the aroma of home-baked cake coming out of the oven. But in today's busy world, it can be hard to find the time to make something special - especially if you follow a gluten free diet. That's why we created a line of delicious gluten free mixes that can be prepared in minutes and offer the traditional flavor and texture of the baked goods you grew up with. Mix up a batch today and enjoy a treat you can feel good about eating!


To you good health,

  Bob Moore



3 Eggs

½ cup melted Butter or Oil

½ cup Water

1 package Bob's Red Mill® Gluten Free Vanilla Yellow Cake Mix


Preheat oven to 325°F. Oil baking pans and line with parchment paper (see below for sizes).


In the bowl of a stand mixer, mix eggs, melted butter or oil, and water for 30 seconds on medium. Add cake mix, then beat for 60 seconds on medium speed, scraping down the sides of bowl with spatula. Divide batter evenly between pans and smooth tops with a spatula.


Place pans 3 inches apart on the middle rack of the oven. Refer to the size and shape options for appropriate baking times and bake until a toothpick inserted into the center comes out clean. Cool cakes in pans on a wire rack for 15 minutes. Run a sharp knife around the edges to loosen cakes, then invert onto separate places to cool completely before frosting.


Size and Shape Variations

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

• Two 9-inch round nonstick pans: Bake 25-30 minutes.

• One 9 x 13-inch rectangular nonstick pan: Bake 30-35 minutes.

• 18-20 standard size cupcakes: Line standard 12-muffin pans with paper liners and coat with cooking spray. Fill each with a scant ¼ cup batter or within ½ inch of top of liner. Bake 20-22 minutes

• Two 8 x 4-inch loaf pans: Bake 35-49 minutes.

Free Of

*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 Dry Mix 50 g
Servings per Container: About 11
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium220 mg10%
Total Carbohydrate45 g16%
   Dietary Fiber0 g0%
   Total Sugars24 g
     Includes 24g Added Sigars48%
Protein0 g
Vitamin D0 mcg0%
Calcium70 mg6%
Iron0 mg0%
Potassium21 mg0%
Other Ingredients: Sugar, potato starch, tapioca flour, whole grain sorghum flour, baking powder (monocalcium phosphate, baking soda, cornstarch), salt, xanthan gum, natural vanilla flavor powder (sugar, cornstyarch, vanilla oleoresin).
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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Gluten-Free Caramel Apple Poke Cake

[vc_row][vc_column][vc_column_text]Compose a three-part harmony of flavor with this caramel apple poke cake recipe. This delightful dessert blends cozy notes of spiced apple, velvety vanilla and mellow caramel. The secret? Poke holes through the cake and let the decadent caramel sauce infuse every inch, creating a lusciously sweet experience in each bite. After a chill to perfection, crown your creation with a generous layer of whipped cream and sprinkle with toffee bits and shaved chocolate. This dessert is a big slice of bliss!

Caramel Apple Poke Cake Recipe with Whipped Cream and Caramel and Toffee on Top

Gluten-Free Caramel Apple Poke Cake Recipe

  • 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
  • 3 eggs (room temperature)
  • 1/2 Tbsp. vanilla extract
  • 1-1/4 cup almond milk (room temperature)
  • 1/2 cup Nutiva Organic Liquid Coconut Oil
  • 1 pkg. (19 oz.) gluten-free yellow cake mix
  • 1/2 tsp. cinnamon
  • 1 can (21 oz.) apple pie filling


  • 1 jar (12 oz.) caramel sauce


  • 8 oz. whipped cream
  • 1 cup toffee bits
  • Shaved chocolate
  1. Preheat oven to 350 degrees F. Lightly coat 9x13-inch baking pan with Nutiva Coconut Oil with Buttery Flavor.
  2. In food processor, pulse apple pie filling 2 to 3 seconds to break up chunks of apples.
  3. In medium bowl, combine eggs, almond milk, vanilla extract and Nutiva Organic Liquid Coconut Oil. Whisk together until frothy.
  4. In another bowl, combine cake mix and cinnamon. Slowly pour dry ingredients into wet ingredients. Whisk until fully combined. Pour in apple pie filling and mix with rubber spatula.
  5. Pour batter into prepared baking pan. Bake 28-38 minutes, until toothpick comes out clean.
  6. Cool cake 15-20 minutes on baking rack. Once cooled, poke holes down through top of cake to bottom of cake with handle of wooden spoon. Pour caramel sauce onto cake, filling holes as you spread it over cake. Refrigerate at least 3 hours.
  7. Prior to serving, spread whipped cream over entire cake and sprinkle with toffee bits and chocolate shavings.
  8. Store in refrigerator up to 4 days.

Sweet on this dessert? Make it with ingredients from Vitacost!

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