Namaste Foods Gluten Free Cake Mix Spice Description
- Foods For Everyone!
- Makes Two Cakes!
- Nut Free
- Free From Top Allergens: Wheat, Gluten, Egg, Dairy, Peanuts, Tree Nuts, Soy, Mustard, Sulfites, Sesame, Casein, Fish, Crustaceans, Shellfish
- Non-GMO Verified
- Certified Gluten Free
The aroma of this moist, scrumptious cake will make your mouth water but just wait until you taste it! Just add shredded carrot, currants or raisins and nuts if you like for a fabulous carrot cake variation.
You Will Need: 4 eggs • 2/3 cup oil • 3/4 cups water
Heat oven to 350° F. Lightly grease pans (or paper liners for cupcakes).
Combine 4 eggs, 3/4 cup water and 2/3 cup oil. Add cake mix and blend well. For single 9" round or 8" square pan combine: 2 eggs, approximately 2½ cups mix, 1/3 cup oil and 1/3 cup water and blend well.
Cake is done when toothpick inserted in center comes out clean.
Carrot Cake Variation: Fold in 1 cup shredded carrot, a handful of nuts, currants or raisins after blended. Delicious!
Wheat, gluten, egg, dairy, peanuts, tree nuts, soy, mustard, sulfites, sesame, casein, fish, crustaceans, shellfish, GMOs.
*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.
Serving Size: 46 g
Servings per Container: 16
|Amount Per Serving||% Daily Value|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g||*|
| Fiber||0 g||0%|
| Sugars||20 g||*|
*Daily value not established.
Other Ingredients: Evaporated cane juice, sweet brown rice flour, brown sugar, tapioca starch, arrowroot powder, rice syrup solids (rice syrup solids, rice protein, tocopherols), baking soda, salt, cream of tartar, xanthan gum, cinnamon, nutmeg and cloves.
The facility is free from allergens listed in the "free of" section.
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6-Ingredient Spiced Carrot Cake Muffins
Want cake for breakfast? Thanks to this six-ingredient recipe, you can have spiced carrot cake for breakfast and eat it, too! Bonus? Baked into muffins, this morning delicacy is easy to eat on the go. Simply jazz up a gluten-free spice cake mix by adding shredded carrots and dried cranberries. Serve with hot tea or espresso for a sweet but wholesome breakfast.
1 box spice cake mix
3 flax eggs (3 Tbsp. ground flax mixed with 1/2 cup + 1 Tbsp. water)
1 cup organic carrots, finely shredded (about 2 medium carrots)
1/2 cup organic unsweetened applesauce
1/4 cup coconut oil, melted
3/4 cup dried cranberries
- Preheat oven to 350 degrees F. Line muffin pan with paper liners or grease with additional coconut oil.
- In a medium bowl, add cake mix and stir in all ingredients until just combined.
- Pour batter into muffin cups, filling about 1/3 of the way up.
- Bake for 27-30 minutes or until a toothpick comes out clean.
- Remove from oven. Allow to cool for 15 minutes before serving warm or at room temperature.
- Store extras in fridge for 3-4 days or wrap in plastic and freeze.