Simple Mills: Foods for a Better Life | Vitacost.com
Simple Mills Cupcake & Cake Mix Gluten-Free Vanilla Description
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 |
|
| Calories | 120 | |
|
| Calories from Fat | 45 | |
|
| Total Fat | 5 g | 8% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 200 mg | 8% |
|
| Total Carbohydrate | 17 g | 6% |
|
| Dietary Fiber | 1 g | 4% |
|
| Sugars | 8 g | |
|
| Protein | 2 g | 4% |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 2% |
|
| Iron | | 4% |
|
| Vitamin E | | 10% |
|
| Magnesium | | 6% |
|
| Copper | | 6% |
|
| Manganese | | 10% |
|
Other Ingredients: Almond flour, organic coconut sugar, arrowroot, organic coconut flour, baking soda, sea salt.
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 Apricot Upside-Down Cake
Make an upside-down cake on a winter’s day and every little thing’s gonna be OK. So maybe that’s not a real saying, but this recipe makes it oh-so-true. Borrowing a sweet move from pineapple upside-down cake, this recipe places apricots and coconut sugar in the bottom of the pan so an orange saucy topping is waiting when the pan is flipped. Building upon a
Simple Mills almond flour mix, this cake comes together free of gluten, dairy and refined sugar, so more folks can taste this bright delight.
Gluten-Free Apricot Upside-Down Cake
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor (for greasing)
- 2 Tbsp. coconut sugar
- 4 apricots (sliced into ½-inch-thick rounds)
- 1 Tbsp. lemon juice
- 1 pkg. Simple Mills Almond Flour Vanilla Cake Mix
- 1 apricot (juiced)
- 3 eggs
- 1 Tbsp. vanilla extract
- 1/3 cup water
- 3 Tbsp. Nutiva Refined Coconut Oil
- 2 Tbsp. sunflower butter
- 2 Tbsp. pistachios (chopped, to serve)
- Preheat oven to 325 degrees F. Grease bottom of round cake pan with buttery oil. Sprinkle coconut sugar over oil. Arrange apricot slices on bottom of pan.
- In mixing bowl, whisk together eggs, coconut oil, sunflower butter, water, vanilla, apricot juice and lemon juice. Add baking mix; whisk until well blended.
- Into cake pan, pour batter over apricot slices. Bake 30-35 minutes.
- Cool cake 15 minutes before turning upside down and removing pan. (Note: This helps to prevent crumbling.)
- Serve sprinkled with chopped pistachios.
Order the ingredients you’ll need to make this cake!
