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Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free
Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free

Before you jump to Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you probably buy many items out of habit. For instance, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to vickys homemade 'box' cake mix, gluten, dairy, egg & soy-free recipe. To cook vickys homemade 'box' cake mix, gluten, dairy, egg & soy-free you only need 7 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free:
  1. Provide 94 grams white sorghum flour
  2. Take 64 grams cornstarch or arrowroot powder
  3. Provide 100 grams granulated sugar, I use vanilla sugar
  4. Prepare 1 tsp baking powder*
  5. You need 1/2 tsp baking soda / bicarb
  6. Take 1/2 tsp xanthan gum / guar gum*
  7. Provide 1/4 tsp salt
Steps to make Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free:
  1. Mix the ingredients and store for up to 6 months in a lidded container. You could fill jars of the mix and gift them with these directions included:
  2. Preheat oven to gas 4 / 180C / 350°F and line or grease an 8" tin or 12 hole muffin pan
  3. Add 60mls oil, 180mls rice milk, 2 eggs or equivalent amount egg replacer* and a tsp of vanilla extract to the dry mix and whisk until combined
  4. Fill the tin / cupcake cases halfway with the batter
  5. Bake cakes for 25 - 30 minutes and cupcakes for 17 - 20 minutes
  6. Cool on a wire rack and frost as desired
  7. *see my profile for a gluten-free baking powder recipe and my best gluten-free egg replacer recipe - this has xanthan gum in the mix so the 1/2tsp xanthan in the cake dry mix above must be left out
  8. Dry mix makes 1 x 8" round or 12 cupcakes
  9. FYI I used my own egg replacer in these cupcakes listed under Vickys Best Gluten-Free Egg Replacer. I used 3tsp of it mixed with 4tbsp rice milk and 2tbsp oil and omitted the xanthan gum

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