Panda Chocolate Cake Mix (375g)

• Cake is suitable for home freezing
• This mix will make two 8" round cakes or 12-14 muffins
• Packaged in a recyclable & resealable bag
• 375g dry mix
• Click here for shipping info.

Instructions

To make a single egg version: 

• Add 1 medium egg, 35g soured cream, 20g olive oil / melted butter and 1/2 tsp vanilla extract (or other flavouring of choice) to a mixing bowl. Whisk together.
• Add 62g Panda Chocolate Cake Mix to the bowl and combine fully - a spatula is best.
• Divide the mix into 2 muffin cases or one small cake dish, lined with greaseproof paper.
• Bake for around 20 minutes at 180°C.

To make a full mix:

• Add 6 medium eggs,, 210g soured cream, 210g olive oil / melted butter and 12g vanilla extract (or other flavouring of choice) to a mixing bowl or stand mixer. Whisk together.
• Add the entire bag of Panda Chocolate Cake Mix gradually until it forms a thick batter. If doing this by hand you’ll need to use a spatula rather than a whisk as the mix will become too thick.
• Divide into 2 equal 7 - 8 inch lined cake tins of around 480g each or divide into 12 - 14 individual muffin / cupcake cases around 70-80g of mix per case.
• Bake for around 20 minutes at 180°C.
• Allow the cake to cool in the tins before removing and ensure they are fully cooled if you'd like to decorate them.  

Ingredients

Sweetener (Erythritol, Monkfruit), Panda Flour® (Bamboo Fibre Coconut Flour, Psyllium Husks), Cocoa Powder, Baking Powder (sodium dihydrogen diphosphate, sodium biocarbonate, calcium sulphate).

For allergens, see ingredients in bold. 

Nutritional Information - baked cake, prepared as per instructions:

Please note that due to the way our food is prepared, it is not possible to guarantee the absence of allergens in our products.

Produced in the Ketoroma Kitchen & Bakery (Unit 2):

7 & 11, The Courtyard, 57 High St, NN29 7QE

This unit is a gluten free unit.