Introducing Mama Alana's Pantry Yellow Cake Mix a harmonious fusion of gluten-free and vegan ingredients, crafted to perfection! Elevate your baking endeavors with our versatile blend, capable of yielding not only a moist and delectable yellow cake but also delightful cookies. Be ...Introducing Mama Alana's Pantry Yellow Cake Mix a harmonious fusion of gluten-free and vegan ingredients, crafted to perfection! Elevate your baking endeavors with our versatile blend, capable of yielding not only a moist and delectable yellow cake but also delightful cookies. Be sure to explore our blog for cookie recipes and inventive mix transformations! Ingredients: Non-GMO Cornstarch, White Rice Flour, Brown Rice Flour, Tapioca Flour, Potato Starch, Xanthan Gum, Sugar, Baking Soda, Salt *Free from wheat, gluten, egg, fish, shellfish, nut, soy, or sesame ingredients *Made in a dedicated Gluten-Free Facility For our large cake mix (makes 24 cupcakes OR 2 8-9 inch round cake pans OR 1 9x13 cake): - 2 Tablespoons Vinegar - 3/4 Cup Vegetable Oil - 1 1/2 Cups Cold Water - 2 Teaspoons Vanilla For our small cake mix (halved proportions): - 1 Tablespoon Vinegar - 6 Tablespoons Vegetable Oil - 3/4 Cup Cold Water - 1 Teaspoon Vanilla Instructions: 1.
In a large bowl, combine the dry ingredients, forming a well in the center. 2. Add the wet ingredients into the well.
3. Mix thoroughly with a fork, avoiding overbeating. 4.
Gradually fold the mixture until well combined, using a spatula. 5. For cupcakes: Grease cupcake liners with parchment paper.
For round cake pans: Grease the pan(s). 6. Bake at 350 degrees Fahrenheit for 30-35 minutes for the 9x13 cake pan.
For smaller pans or cupcakes, begin checking after 25 minutes using a toothpick for doneness.