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Simple Mills Cupcake & Cake Mix Gluten-Free Vanilla -- 11.5 oz


Simple Mills Cupcake & Cake Mix Gluten-Free Vanilla
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Simple Mills Cupcake & Cake Mix Gluten-Free Vanilla -- 11.5 oz

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Simple Mills: Foods for a Better Life | Vitacost.com

Simple Mills Cupcake & Cake Mix Gluten-Free Vanilla Description

  • Naturally Gluten-Free
  • 6 Simple Ingredients
  • Almond Flour Mix
  • Only 8 g of Sugar Per Serving
  • 4 g Protein Per Serving as Prepared
  • Non GMO Project Verified
  • Kosher
  • Made In USA

Simple Mills enriches lives and bodies through simple, delicious, real food. We strive to make healthful choices easy by offering food that tastes great in the moment and nourishes your body for the long-term. We believe in clean, nutritious food for a better life - it's that simple.

Katlin A. Smith


Directions

Things You'll Need:

3 eggs + 1/3 Cup Oil (Grapeseed or Vegetable) + 1/3 Cup Water + 1 Tbsp Vanilla

 

CAKE

Makes one 8" round cake

 

HEAT oven to 350°F. Grease 8-inch round cake pan well. Dust with 1-1/2 tsp of the mix; set aside

WHISK eggs, oil, water and vanilla in a large bowl. Add remaining mix; whisk until well blended

POUR batter into prepared pan

BAKE 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes. Loosen cake from sides of pan. Invert on wire rack; tap sharply on bottom of cake pan to release cake. Gently remove pan; cool completely before frosting

 

CUPCAKES

Makes 12 cupcakes

 

HEAT Oven to 350°F

WHISK eggs, oil, water and vanilla in a large bowl. Add baking mix; whisk until well blended

SPOON batter into 12 lightly greased or paper-lined muffin cups, filling each 2/3 full

BAKE 15-20 minutes or until a toothpick comes out clean. If using paper liners, let cool completely before eating to prevent cupcakes from sticking to the paper; cool completely before frosting.

 

Save For Another Day!

Our mixes don't contain any preservatives, so once made, store your treats in the fridge or freezer

 

Mix It Up

Craving coconut cake? Replace the grapeseed or vegetable oil with coconut oil

Free Of
GMOs, gum, corn, dairy, gluten, grain, preservatives, soy, wheat.

*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 Piece of Cake (27 g)
Servings per Container: 12
Amount Per Serving% Daily Value
Calories120
Calories from Fat45
Total Fat5 g8%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium200 mg8%
Total Carbohydrate17 g6%
   Dietary Fiber1 g4%
   Sugars8 g
Protein2 g4%
Vitamin A0%
Vitamin C0%
Calcium2%
Iron4%
Vitamin E10%
Magnesium6%
Copper6%
Manganese10%
Other Ingredients: Almond flour, organic coconut sugar, arrowroot, organic coconut flour, baking soda, sea salt.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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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Pistachio & Lemon Cupcakes (Gluten-Free & Dairy Free)

These zesty lemon pistachio cupcakes are a dreamy springtime treat. With tangy bits of lemon zest in the cake and a dairy-free, whipped vanilla frosting, each bite bursts with bright flavor and extra creaminess. A sprinkling of chopped pistachios on top adds a tasty, nutty crunch. With Simple Mills Cupcake and Cake Mix, making these vibrant beauties is a (spring) breeze! Pistachio-Lemon Gluten-Free Cupcake Recipe on White Plate | Vitacost.com/blog

Pistachio & Lemon Cupcakes (Gluten-Free & Dairy Free)

  • 1/3 cup coconut oil
  • 1/3 cup water
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 box Simple Mills Vanilla Cupcake & Cake Mix
  • Zest of 1 lemon
  • 1 container dairy-free cream cheese
  • 1/4 cup Simple Mills Organic Vanilla Frosting (room temperature)
  • 1/4 cup shelled and chopped pistachios
  1. Preheat oven to 350 degrees F.
  2. In mixing bowl, whisk together eggs, oil, water and vanilla.
  3. Add cake mix and lemon zest and mix until well blended.
  4. In muffin pan filled with cupcake liners, spoon in batter, filling 3/4 full.
  5. Bake for 15-20 minutes. Let cool completely before frosting.
  6. In large bowl, combine cream cheese and frosting; beat with electric mixer until fluffy.
  7. Transfer frosting to piping bag (or plastic bag with corner cut). Pipe frosting onto each cupcake.
  8. Top with chopped pistachios.

Get the ingredients to bake these easy-breezy treats!

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