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  • Cherrybrook Kitchen Gluten Free Dreams, Chocolate Cake Mix, 16.4-Ounce Boxes (Pack of 6)
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Cherrybrook Kitchen Gluten Free Dreams, Chocolate Cake Mix, 16.4-Ounce Boxes (Pack of 6)


Price: $35.00 ($0.36 / oz) & FREE Shipping. Details
Only 10 left in stock.
Sold by Etailz and Fulfilled by Amazon. Gift-wrap available.
  • Case of six 16.4-ounce boxes of wheat-free, gluten-free chocolate cake mix (96 total ounces)
  • 100% natural, certified Kosher ingredients; peanut-free, dairy-free, egg-free, nut-free
  • Made with imported Belgium cocoa powder and a custom blend of gluten-free flours
  • Easy-to-bake rich, moist, decadent chocolate cake that are free of the most common allergens
  • Product of USA; all Cherrybrook Kitchen baking mixes are made in a 100% peanut- and tree nut-free facility
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Frequently Bought Together

Cherrybrook Kitchen Gluten Free Dreams, Chocolate Cake Mix, 16.4-Ounce Boxes (Pack of 6) + Cherrybrook Kitchen Gluten Free Dreams Yellow Cake Mix, 16.4-Ounce Boxes (Pack of 6) + Cherrybrook Kitchen Gluten Free Chocolate Frosting Mix, 10.5-Ounce Boxes (Pack of 6)
Price for all three: $101.92

Buy the selected items together


Important Information

Ingredients
Potato Starch, Evaporated Cane Juice, Natural Cocoa Powder, White Rice flour, Tapioca Starch, Brownulated Sugar, Baking Soda, Xanthan Gum and Sea Salt. Ingredients Updated: 11/2/2005

Directions
This box makes one 9 inch single-layer cake or 12 cupcakes. All You Need is: 1/2 cup vegetable oil; 1 cup cold water; 2 tsp gluten free vanilla; chocolate cake mix. 1. Heat oven to 350 degrees F. Grease the bottom and sides of a 9 inch round cake pan. For cupcakes use baking cups. 2. Combine oil, cold water, gluten free vanilla and cake mix in a bowl, scraping occasionally until well blended. Pour into pan. 3. Bake at 350 degrees F for 25 minutes; reduce baking time to 22 minutes for dark pans.

Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Description

Wheat free, gluten free, peanut free, dairy free, egg free, nut free. All natural. Finally, you can have your cake and eat it too! I'm Patsy Rosenberg, founder of Cherrybrook Kitchen, and I am aware of the growing need for delicious desserts without the concern for food allergies. After all, I have serious food allergies. I know first-hand that we all need a little chocolate boost or sugary sweets now and then. So we created these fabulously tasty mixes by working without allergens such as peanuts, tree nuts, dairy and eggs. You'll find our sweets to be deliciously satisfying for everyone-not just people with food allergies. We hope you make these amazing mixes part of your celebrations, everyday fun, or your once-in-a-while indulgence. It's time to enjoy what you've been missing. Made in America.

Product Details

  • Item Weight: 6.2 pounds
  • Shipping Weight: 7.2 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B000FPFC4E
  • UPC: 182308220011
  • Item model number: 20011
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #61,355 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Reviews

4.3 out of 5 stars
5 star
16
4 star
3
3 star
0
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1 star
3
See all 22 customer reviews
The cake is delicious and easy to make.
Paul F. Rau
They were all surprised to find out that it was Gluten(wheat), Soy, Milk, Egg and Nut Free.
Deafless
This chocolate cake has a moist and delicious slightly fudgy texture!!
Stephanie

Most Helpful Customer Reviews

11 of 11 people found the following review helpful By M on August 17, 2007
This cake mix can easily result in a deliciously moist or unappetizingly bone dry cake depending on the oil used. I used 1/2 cup of Canola oil in my first attempt to make this cake and it yielded a bone dry cake with an unappetizing flavor that seemed substandard even for a gluten and dairy free cake. In my second attempt to make this cake I used 1/4 cup of Olive oil and 1/4 cup of Coconut oil and it yielded a moist cake with the most delicious flavor and mouth feel! It was even indistinguishable from normal chocolate cake! After refrigeration, the moist cake became dry, likely because of the coconut oil that hardens in cooler temperatures, but quickly reverted back to its deliciously moist self when warmed.

I would happily cook with this cake mix again and serve it to my non-allergen-challenged friends and family!
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3 of 3 people found the following review helpful By Allergy Mom on October 2, 2006
This cake mix is wonderful, and I've recieved comments from people without allergies about how good this mix is...especially if it has the chocolate frosting on it! I've had people ask me for the recipe, and when I admit it is a mix, they insist on knowing what kind it is so they can buy it. My son brought them to school and all the kids loved them!
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1 of 1 people found the following review helpful By Afnan on December 21, 2013
Verified Purchase
I tried both yellow and chocolate cake mix, they were both amazing. Non of my family members suffers any intolerance problem, but they still enjoyed them with me. It's hard to believe its not a normal mix!
I tried to make them with coconut/olive oil mixture as recommended by some customers, but I really couldn't eat it. But I then made it with vagen margarine once and a normal vegetable oil once..they were both perfect. I found this mix more suitable for cupcakes. You can even refrigerate or freeze them then warm them a bit in microwave in the defrosting mood, they will taste as giid as freshly backed. I highly recommend both flavours.
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1 of 1 people found the following review helpful By Stephanie on August 13, 2012
Interesting to see the wide range of reviews about this product. One reviewer mentioned that the type of oil they used was critical and they had experimented with several and determined that half olive half coconut was best. I used walnut oil due to its high omega 3 content so I figured at least my cake would have some health benefits :-) I used a 9 inch teflon round cake pan. I also checked to see if done 3 times and ended up pulling it out within one minute of the toothpick coming out clean since I know how important it is not to overcook gluten free cakes!

This chocolate cake has a moist and delicious slightly fudgy texture!! AMAZING for a cake without eggs, butter or milk!!!! I do eat eggs and might not have even tried this mix if I had read the label more closely.

My oven has been precisely calibrated using an external oven thermometer so I know the temperature is spot on. Many people use ovens that are not correctly calibrated for temperature (all oven manuals come with instructions on how to calibrate) and this can greatly effect the outcome of cakes which can be unforgiving when cooked at the wrong temp.

I didn't try refrigerating this cake as refrigeration tends to dry out any gluten free product made with rice flour; the same happens to leftover refrigerated rice. I just make sure it will get eaten within 3 days of baking; not a problem with this cake! So if you can't eat gluten AND eggs this is a great mix. If you are just avoiding gluten it's still a great mix.
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1 of 1 people found the following review helpful By Jill K. Harness on August 31, 2014
This cake mix is good, but if you don't have an egg sensitivity and aren't vegan, I suggest adding two eggs to the mix. It ends up unbelievably fluffy and wonderfully moist. I can't believe a boxed, gluten free cake mix can be so rich and delicious, but it is and it is incredible!
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I read some of these reviews and I agree. You have to make this cake right for it to turn out it's best. I used this mix for my son's Birthday party. Everyone had cake and enjoyed it. They were all surprised to find out that it was Gluten(wheat), Soy, Milk, Egg and Nut Free. I do say that I make my own fronsting and that can a big difference on taste. My son is allergic to Milk, Soy, Wheat, Eggs and Nuts. When you cook without these ingredients it make's standard baking practices even harder. Here's what I've experienced. First, cooking in a Stainless steel baking pan will cook the cake much better(aluminum is fine as well). I've tried glass and the cakes never cook all the way through and come out dense. Second, the butter substitute mixture is important. I've tried the mixture of someone that made a review here(thank you whoever you are). I agree using a 1/4 cup Olive Oil and a 1/4 cup coconut oil is the best. But make sure you use the right oils. The Coconut Oil should be Unrefined and Virgin if you like a slight coconut taste(and I mean slight taste, if none at all depending on where you buy the oil from). The Olive oil is the same. Some manufactures have a stronger taste then others. I use "365" or "Spectrum" Coconut oil, Unrefined, Virgin. You'll have to try out a couple different Olive Oils. I used "365" Spanish Olive Oil. Baking variations vary even for standard baking. Hopefully this will help someone. Please post if you figure something good out. Good luck and happy baking.

P.S. My apologies, I made a change to my review. I put 1/2 cup and I meant a 1/4 cup. I made the correction now. And I found one downside on this cake mix. My wife wants me to make it everyday :)
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Most Recent Customer Reviews

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