Cherrybrook Kitchen Gluten Free , Chocolate Cake Mix, 16.4-Ounce Boxes (Pack of 6)
- 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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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
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.
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Top Customer Reviews
I would happily cook with this cake mix again and serve it to my non-allergen-challenged friends and family!
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.
Next up, I'm trying a Chocolate Cherry Cake for someone's birthday.
Peanut Butter Chocolate Cake
Works great for cupcakes, too!
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.
Most Recent Customer Reviews
I have bought this mix a few times and the cake always turned out well. Unfortunately, the mix is not quite the same anymore. Read morePublished 11 months ago by Sandra Kern
My daughter has allergies and this is perfect for her!! Thank you Cherrybrook!Published 11 months ago by LB
Fast and easy and surprisingly good. I used canola oil (others have commented that oil type matters) and the cake turned out nicely. Slightly dense and fudge-like. Read morePublished on July 26, 2013 by mary schroeder
my son has multiple allergies (wheat, soy, dairy, eggs, nuts, beans, peas, corn, fish.) this was the only cake mix i found that was allergy friendly . Read morePublished on November 14, 2011 by 88keyz