Our Yellow Cake Mix makes a light and fluffy cake, and one bag makes 3 eight inch layers, 2 nine inch layers, or 24 cupcakes. It is easy to prepare with just a few added ingredients and so delicious! You can also use this versatile mix to make red velvet cake, spice cake, carrot cake, Boston cream pie, and more. You do not need eggs, gums, or gluten to make a perfect cake!

We recommend using a high-protein plant milk with our baking mixes for the very best results. Examples are soy milk, Ripple, Bolthouse, or any other plant milk with at least 8 grams of protein per cup. If you can’t use one of these, then flax milk is the next best choice. Your choice of vegan butter is also important because they differ considerably in water and fat content. We use Earth Balance Buttery Spread in the tub and it also comes in a soy free version. It has 11 grams of fat per 1 TBS (14 g) serving and it works very well in baking. If you wish to use another brand, be sure it contains at least 9 g of fat per 1 TBS (14 g) for the best results.

To make red velvet cake with this mix, follow the package directions except add 1/3 cup (30 g) of unsweetened cocoa to the dry mix, add 4 tsp (20 g) of red food coloring to the milk & vinegar mixture, and increase the unsweetened applesauce to a scant 1/2 cup (110 g).

Like all of our products, this cake mix is gluten free, top 8 allergen free, sesame free, and non-GMO! It is produced in a dedicated facility that is free from all of those, so there is no risk of cross-contamination.

Ingredients: Freely Vegan Flour (Whole Grain Blend [brown rice flour, sorghum flour, millet flour], White Rice Flour, Potato Starch, Tapioca Flour, The Plant Based Egg [psyllium husk, flaxseed, apple/citrus pectin, agar, milled chia, sunflower lecithin], Sweet Rice Flour, Potato Flour), Cane Sugar, Baking Powder (monocalcium phosphate, sodium bicarbonate, non-GMO corn starch), Salt, Vanilla Powder (dextrose, select vanilla beans).