- Cake stays moist longer
- Certified gluten free
- Great tasting baked goods
Dedicated Gluten-Free Manufacturing Facility
Cake Stays Moist Longer
Makes 2 Layers
- Wheat Free
- Soy Free
- Nut Free
- Certified Gluten Free
How does America's oldest flour company go gluten-free? That's what we asked ourselves when our customers began requesting - no, imploring - us to help them in their quest for delicious gluten-free baked goods.
With the same high standards we apply to all of our products, we've created what we're sure you'll agree are the vert vest gluten-free mixes on the market today. We've carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. We guarantee that your experience with our mixes will be enjoyable, fulfilling and, most of all, great-tasting.
Produced in a dedicated gluten-free, allergen-free* manufacturing facility.
King Arthur Flour gluten-free mixes - a taste the whole family will enjoy!
100% Employee Owned
100% Committed To Quality
Our cartons are made using 100% wind energy
Printed on 100% recycled (minimum 35% post-consumer) content. Please Recycle.
We keep the best interests of our employees, our community, and the environment top of mind in everything we do.
*Free of the 8 most common food allergens
You will need: 2/3 cup vegetable oil, 2 teaspoons vanilla extract, 4 large eggs, 1 1/3 cups water. Preheat the oven to 350°F (325°F if using glass or dark metal pans). Lightly grease two 8" or 9" round layer pans; or one 9" x 13" pan; or 24 cupcake papers in muffin pans. Use an electric mixer to beat the oil, vanilla, and one egg into the mix. Add the remaining eggs one at a time, beating well after each addition. Add the 1/3 cup at a time. After each addition, scrape the bottom and sides of the bowl and beat on medium-high speed until smooth. Pour the batter into the prepared pan(s). Bake until a cake tester inserted in the center comes out clean, and the top springs back when lightly pressed: 8" layers (25 to 35 minutes), 9" layers (20 to 28 minutes), cupcakes (18 to 22 minutes), or a 9" x 13" pan (24 to 28 minutes). Remove the cake from the oven and let cool in the pan for 10 minutes, then turn out of the pan to cool completely on a rack. Yield: two 8" or 9" round layers; or one 9" x 13" cake; or 24 cupcakes. Our gluten-free cake stays moist longer than other brands. Enjoy until the last bite. Store airtight and enjoy within 3 days, or freeze.