Panda Flour® Cherry & Coconut Cake Mix (375g)

• Cake is suitable for home freezing
• This mix will make four of our Cherry & Coconut Cake slabs
• Packaged in a recyclable & resealable bag
• 375g dry mix
• Click here for shipping info.

Instructions

To make a single egg version: 

• Per 1 medium egg, use 35g soured cream, 20g olive oil / melted butter, 1/2 tsp vanilla extract (or other flavouring of choice) and 60g Panda Flour® Cherry & Coconut Cake Mix (if using 6 eggs, use this whole packet).
• Whisk together the wet ingredients in a mixing bowl first, then add the Panda Flour® Cherry & Coconut Cake Mix.
• Combine fully - a spatula is best.
• Divide the mix into muffin cases or cake dishes lined with greaseproof baking paper. For a 1 egg mix, use2 muffin cases or one small cake dish. A 6 egg mix would fill 2 equal 7-8 inch lined cake tins of around 480g mix 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.

Ingredients

Erythritol, Panda Flour® (Bamboo Fibre Coconut Flour, Psyllium Husks), Baking Powder (sodium dihydrogen diphosphate, sodium biocarbonate, calcium sulphate), Desiccated Coconut, Freeze Dried Cherries, Stevia Extract.

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.