Thank goodness for baking mixes available out there which saves us alot of time when we want to bake a cake without having to purchase a tonnes of baking ingredients like flour, baking soda or sugar. As I don’t always bake cakes at home, I prefer using such cake mix which just requires me to add in eggs, milk and water. Stir it, mix it and pop it in the oven. If I were to make a cake from scratch, I would need to buy packets of flour, sugar and self-raising agent which I might not aways use them since I hardly bake. Leaving them in the kitchen for months would take up space and it might turn bad after months. Therefore, baking mixes are my best best. But not every cake mix is really ‘healthy’ out there. Some baking mixes have artificial flavourings and preservatives added. So when I get to know about Love Cake, a New Zealand brand of baking mix which has none of the bad stuff, I was so excited to try it out.
This box of Love Cake Chocolate Cake mix I got is gluten-free, dairy-free, soy-free, peanut-free and wheat-free. That’s because they use gluten-free flour like rice flour, tapioca starch and potato starch. It also doesn’t have any artificial colours, flavours or preservatives added to it. It is also vegan-friendly as it does not contains any dairy products. And to make the cake, you can use flaxseeds to replace the eggs in your recipe. And the best part of it? The cake mix comes with icing too! It makes a 20 cm cake that has a serving size of 12.
I wasn’t sure if they state all the ingredients found in their cake and icing mix but if that’s all they have in their cake mix, I would be very please. Less is more!
They have a suggested recipe which is printed at the back of the box itself and it is very easy to read and follow it step-by-step. You can also watch the recipe video which I’ve made right below this post.
Gluten-free Chocolate Cake
Time: 1 hour 30 minutes
Cake size: 20cm round cake
1 packet of Love Cake Chocolate Cake Mix
2 large eggs (or 3 small eggs)
1/2 cup (120ml) of water
1/2 cup + 1 Tbsp (135ml) rice milk or alternative ( I used Ayam Brand organic coconut milk.)
1/4 cup (60ml) vegetable oil ( I use avocado olive oil.)
For the Icing:
1 packet of chocolate icing mix
2 Tbsp of melted dairy-free spread ( I used Ayam Brand coconut oil.)
4 to 6 Tbsp of hot water
1. Preheat the oven to 180 °C.
2. Grease a 20cm (8″) round cake tin.
3. Beat the eggs with electric beater on High until thick and pale peaks form. It takes about 5 to 7 minutes for this.
4. Empty the cake mix into a separate bowl and add water, oil and milk into it. Mix it well with a large spatula.
5. Gently fold in the beaten eggs with a whisk. Careful not to over mixed it.
6. Pour the cake mixture into the tin and bake it for about 40 minutes.
7. Use a toothpick to poke into the cake to check if the cake is baked properly. If the toothpick comes out clean, the cake is ready.
8. Leave it the cake to cool on the rack while you make some chocolate icing.
9. Empty the icing mix into a clean bowl and add oil and hot water.
10. Mix it well until you achieve the consistency that you want.
11. Pour it over the cake and smoothen it out with a cake knife.
12. Slice it and serve!
Overall, the cake turns out really lovely. The cake itself doesn’t taste very sweet but the chocolate icing made up for it. The icing itself is very sweet so you probably just need to thinly coat the cake with it. The icing also has this nice shiny chocolate glaze which makes your cake looked very pretty.
My chocolate cake turns out to be very dense, moist and soft – almost like a chocolate brownie and it goes really well with ice cream. I served mine with a scoop of mango yoghurt gelato!
I would definitely purchase this and use it again!
Love Cake is available at NTUC Fairprice Finest in Singapore.
For more information, proceed to http://newzealandfood.co/ where you can find more awesome New Zealand food products.