Bob's Red Mill
  • Bob's Red Mill
  • Vanilla Cake Mix

In Stock

Sku: BRM-00466
Brand: Bob's Red Mill
Dimensions: 2.5 x 3.5 x 7.5 in, 1.25 lbs (0.57 kg)
Shipping Weight: 1.48 lbs (0.67 kg)
Package Quantity: 19 oz (539 g)
UPC Code: 39978004666
  • Easy to Prepare
  • Delicate, Light Texture
  • Wheat Free
  • Dairy Free
  • All Natural Product
  • You Can See Our Quality
  • Kosher

We are delighted to bring this versatile vanilla cake mix to your home. Made with a perfect blend of gluten free flours and starches, this mix can be easily transformed into your favorite custom cake or cupcake recipes that call for a white cake, or simply bake as directed for a delicate vanilla cake.

Bob’s Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten free.

Serving Size: 1/16th of Package (33 g dry mix)
Servings Per Container: 16
Amount Per Serving:In Dry MixAs Prepared
Calories from Fat070

Ingredients You Will Need:

  • 1 whole package Bob's Red Mill Vanilla Cake Mix
  • 3 large whole Eggs, at room temperature
  • 1/2 cup Vegetable or Canola Oil
  • 1/2 cup Water, at room temperature

Preparation (for 9-inch layer cake)

Preheat oven to 325ºF. Generously grease two 9-inch round nonstick (gray, not black) cake pans. Line bottoms with parchment paper or wax paper, then grease again.


In large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and water. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Divide batter evenly in pans; smooth tops with spatula.


Place pans 3 inches apart on middle rack of oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting.

Size and Shape Variations:

Two 8-inch round nonstick (gray, not black) pans: Bake 30 to 35 minutes

One 9x13-inch rectangular nonstick (gray, not black) pan: Bake 30 to 35 minutes

18 to 20 standard-size cupcakes: Bake 20 to 22 minutes

Line standard 12-muffin pan with paper liners; coat with cooking spray. Fill each with scant 1/4 cup batter or within 1/2-inch of top of liner. Repeat with remaining batter.

Two 8x4-inch loaf pans: Bake 35 to 40 minutes

Sugar, potato starch, tapioca flour, whole grain sorghum flour, baking powder (monocalcium phosphate, bicarbonate of soda, cornstarch), sea salt (magnesium carbonate), xanthan gum, natural vanilla powder (sugar, cornstarch, vanilla extract).

Manufactured in a facility that also uses tree nuts and soy.


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