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Simple Mills Almond Flour Mix Vanilla Cake - 11.5 Oz

Simple Mills Almond Flour Mix Vanilla Cake - 11.5 Oz

Baking Mix, Almond Flour, Vanilla Cupcake & Cake

Certified Gluten-free. Paleo-friendly. Non GMO Project verified. Only whole food ingredients. Nothing artificial ever. Be your brightest. Save for Another Day: Our mixes don't contain any preservatives, so once made, store your treats in the fridge or freezer. Feel what good food can do. Food has the power to transform how you feel. To help you live your fullest life. At Simple Mills, we're passionate about harnessing that power. We select only simple, whole food ingredients, and nothing artificial ever. We're the raising the bar. Raising expectations that food can be both delicious and nourishing, you can thrive. - Kathin & the Simple Mills Team. Corn free. Grain free. Plant based. Get wellness tips and recipes (at)simplemills. Find in a store near you at You'll also love our: cookies; bars; crackers. Be friendly to the planet, please recycle.
Nutrition Facts

Serving Size: 1each
Servings Per Container: 12
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 5g 6%
Saturated Fat Amount Per serving 0.5g 3%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 200mg 9%
Potassium Amount Per serving 143mg 4%
Total Carbohydrate Amount Per serving 17g 6%
Dietary Fiber Amount Per serving 2g 7%
Sugars Amount Per serving (-)
Protein Amount Per serving 2g 2%
Vitamin A (-)
Vitamin C (-)
Calcium 4%
Iron 6%
Almond Flour, Organic Coconut Sugar, Arrowroot, Organic Coconut Flour, Baking Soda, Sea Salt, Vanilla Bean.
Product Attributes
Gluten Free
Warning Contains: Contains: almonds, coconut. Please don't eat raw batter.
Directions What You'll Need: 3 eggs. 1/3 cup oil. 1/3 cup water. 1 tbsp vanilla. Cake: Makes one 8 inch round cake. Heat oven to 325 degrees 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 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 degrees F. Whisk eggs, oil, 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. Mix it up! Craving coconut cake? Use coconut oil when baking and sprinkle shredded coconut on top of cupcakes or muffins once baked.


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