Red Velvet Cake Mix - Gluten Free, Vegan

Gluten Free Red Velvet Cake Mix for Allergy-Friendly Cakes, Cupcakes, Desserts

• Allergen-Free Red Velvet Base Mix for Cakes, Cupcakes, Cake Pops
• Simple Preparation with Easy Vegan Option
• Moist & Tender Texture with Classic Flavor & Color
• Free of the Top 9 Food Allergens (Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame)

Our Red Velvet Cake Mix - Gluten Free, Vegan makes it easy to create delicious cupcakes, cakes, and cake pops that are safe for special diets. Perfect for commercial bakery, restaurant, or catering applications as well as home baking, this easy to use mix requires only the addition of simple basic ingredients to create a flavorful dessert with moist and tender texture. Our gluten free red velvet cake mix is free of the 9 most common food allergens, and offers easy substitutions for vegetarian preparation. Perfect for bulk use by bakeries, restaurants, caterers, this ready to make ingredient is supremely easy to scale for both commercial and home baking. Because our gluten free red velvet cake mix is allergy friendly and easy to prepare as vegan, it is a perfect choice for creating delicious desserts for special diets and lifestyle bakes.

Please note that frosting is not included with the cake/cupcake mix. Try adding our Gluten Free Vanilla Frosting as a delicious finishing touch. For a classic note, our Gluten Free Cream Cheese Chunks add a beautiful look and traditional cream cheese flavor.

BASIC PREPARATION: For 12 Standard Size Cupcakes / 36 Mini Cupcakes / (1) 8" or 9" Cake Pan:

• 6 oz. Red Velvet Cake Mix
• 4 TBSP flavorless oil of choice
• 1/2 cup milk of choice (for VEGAN option, use 3/4 cup vegan-friendly milk or milk replacer)
• 2 eggs, large (for VEGAN option, omit)

DIRECTIONS:

1. Add oil, eggs (if using), and milk of choice to 6 oz. of Red Velvet Cake Mix.
2. Mix on low 2 minutes, scraping down sides of bowl after 1 minute.
3. Scoop into desired pan.
4. Bake in pre-heated 325°F oven according to pan size:
   • Standard cupcakes: 16-20 minutes.
   • Mini cupcakes: 7-12 minutes.
   • (1) 8" or 9" cake layer: 30-45 minutes.
5. Bake until toothpick or pick shows little to no crumbs after inserting. Overbaking will yield dry texture.
6. Cool completely before (optional) frosting or decorating.