Gluten-Free Chocolate Cake Mix

#307505
$8.95
SKU:
307505
UPC:
071012075058
swym-disabled:
False
_Special_Savings:
No
_Promo_Exclusion:
No
_badge_glutenfree:
Yes
_badge_kosherpareve:
Yes
_badge_kosherdairy:
No
_badge_organic:
No
_badge_wholegrain:
No
_badge_wholegrain50:
No
_badge_wholegrain100:
No
_badge_sourcednongmo:
No
_badge_nongmo:
Yes
_badge_madeintheusa:
No
_badge_1percent:
0
_badge_1for1:
0
_badge_recycle:
0
_badge_ketofriendly:
0
_badge_justaddwater:
0
_badge_bcorp:
0
_Parent_Category:
Mixes
_Child_Category:
Cake & Pie
_Online_Exclusive:
0
_KAB_Exclusive:
0
_sale_label:
No
_clearance_label:
No
_special_savings_label:
No
_free_ship_label:
No
_ground_ship_label:
No
_label_path:
/content/label-path/07505.jpg
_package_path:
/content/packaging/07505.pdf
_type_label:
Cake
_flavor_label:
Chocolate
_category_label:
Dessert
_category_label:
Celebration
_dietary_label:
Gluten-Free
Gluten-Free Chocolate Cake Mix packaging
Chocolate cake with frosting and berries made with Gluten-Free Chocolate Cake Mix
Slice of chocolate cake with frosting made with Gluten-Free Chocolate Cake Mix
Gluten-Free Chocolate Cake Mix packaging
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This delicious, rich cake just happens to be gluten-free, but we've never met anyone who can ever resist a slice.

With a tender and moist texture and an intense, oh-so-chocolatey flavor, this mix is your go-to for birthdays and special occasions. Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes.The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!

  • Click here to learn more about allergens and cross-contact prevention
Gluten-Free Chocolate Cake Mix

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Test kitchen tips

We recommend that you use real eggs in this recipe; flax- or starch-based egg replacers won't yield ideal results.

For a Bundt-style cake, prepare as directed using your favorite 10-cup capacity Bundt pan. Bake for 45 to 48 minutes (an instant-read thermometer should read about 205°F) . Cool in the pan for 10 minutes before turning out onto a rack to cool completely.