Chocolate Gluten Free Mud Mix 1kg - Iconic Cake Art

Gluten-free chocolate mud cake the whole table can share, with no wheat flour in sight. This mix swaps wheat for rice flour, tapioca and potato starch, and bakes into a moist crumb with a deep cocoa flavour. Just add eggs, water and vegetable oil.

Pipe chocolate buttercream rosettes onto a two-layer birthday cake, bake a tray of cupcakes for the school fete so every kid can grab one, or cut a slab into squares topped with ganache and fresh berries for the dessert table. Nobody at the party has to miss out on the cake.

Perfect For

• Gluten-free birthday cakes
• Chocolate cupcakes
• Ganache-topped dessert squares
• Layer cakes with buttercream

Ingredients: Sugar, Tapioca starch, Potato starch, Cocoa powder (7%), Rice flour, Modified tapioca starch (1412), Raising agents (450, 500), Emulsifiers (471, 481), Flavour, Salt, Vegetable oil (Antioxidant (307)), Natural flavour

Allergens: May be present due to shared equipment: gluten, milk, tree nuts, egg, soy, sulphites and sesame.

Dietary Infomation: Gluten-free suitable

Weight: 1kg

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Directions for Use

You'll need: 1kg cake mix, 250g eggs (approx. 5 medium eggs), 280ml water, 280ml vegetable oil.

1. Preheat oven to 150°C.
2. In a mixing bowl, combine the cake mix, eggs, oil and water. Mix on low speed for 1 minute to bring the ingredients together.
3. Scrape down the sides of the bowl, then mix on low speed for a further 1 minute.
4. Pour into a tin lined with baking paper, leaving 2 to 3cm of space at the top. For best results, cover the tin with foil.
5. Bake at 150°C. Times may vary depending on your oven.

• 8x3" round tin (1kg mix): approx. 150 minutes
• 10x3" round tin (2kg mix): approx. 210 minutes

Please note: We aim to keep product information accurate; however, ingredients, packaging, and country of origin may change without notice. Please check the product label before use. Images are for reference only and actual product appearance may vary.