Simple Mills Almond Flour Vanilla Cake Mix

Almond Flour Cupcake and Cake Mix

Ingredients: Almond Flour Organic Coconut Sugar Arrowroot Organic Coconut Flour Baking Soda Sea Salt Vanilla Bean

WHAT YOULL NEED: EGGS 3 OIL 1/3 CUP WATER 1/3 CUP VANILLA 1 TBSP CAKE MAKES ONE 8″ ROUND CAKE HEAT OVEN TO 325 F. GREASE 8-INCH ROUND CAKE PAN WELL. WHISK EGGS, OIL, WATER AND VANILLA IN A LARGE BOWL. ADD MIX; WHISK UNTIL WELL BLENDED. POUR BATTER INTO PAN. BAKE 30-35 MINUTES OR UNTIL CENTER OF CAKE BOUNCES BACK WHEN PRESSED. COOL 10 MINUTES. LOOSEN CAKE FROM SIDES OF PAN. INVERT ON WIRE RACK; TAP SHARPLY ON BOTTOM OF CAKE PAN TO RELEASE CAKE. GENTLY REMOVE PAN; COOL COMPLETELY BEFORE FROSTING. CUPCAKES MAKES 12 CUPCAKES HEAT OVEN TO 325 F. WHISK EGGS, WATER, AND VANILLA IN A LARGE BOWL. ADD MIX; WHISK UNTIL WELL BLENDED. SPOON BATTER EVENLY INTO 12 LIGHTLY GREASED OR PAPER-LINED MUFFIN CUPS. BAKE 18-23 MINUTES OR UNTIL CENTER OF CUPCAKES BOUNCE BACK WHEN PRESSED. IF USING PAPER LINERS, LET COOL COMPLETELY BEFORE EATING TO PREVENT CUPCAKES FROM STICKING TO THE PAPER. COOL COMPLETELY BEFORE FROSTING.