My goodie bag from the Gluten Free Expo contained a box of Well & Good reduced sugar all purpose cake mix. Even though I’m not a massive fan of cake I was excited to try it out mainly because it was my first time baking something out of a box. Luckily, it was my husband’s birthday so I had an excuse and many friends to share the cake with.
The cake mix is free of the 8 main food allergens and, as advertised, has some of the sugar replaced by stevia. The ingredients are: gluten free flour mix (rice flour, corn starch, maltodextrin, tapioca starch), brown sugar, non aluminium raising agents (450, 500), thickeners (1412, 415, 461), vegetable emulsifiers (471, 475), natural vanilla flavour, iodised salt, colour (caramelised sugar), spice (cinnamon), stevia. Two things to note: 1) if you have food chemical sensitivities you might want to make your cake from scratch, and 2) gluten free doesn’t mean healthy. Cake is cake.
The instructions are very easy: simply mix in a bowl with 3 eggs, 1/2 cup water and 1/2 cup oil using a wooden spoon, and bake.
There are a few suggestions of things you can add (banana, carrot, apple & cinnamon), but I added Alvaro’s favourite treat instead: frozen blueberries. The cake baked perfectly (in my oven it took less time than the minimum indicated on the box, so keep an eye). I decorated it with coconut cream & lemon icing and coconut flakes.
The macros per serve for the cake prepared plain and assuming 10 servings per package are:
- Protein: 3.4g
- Fat, total: 14.2g
- saturated: 2.0g
- Carbohydrate: 34.6g
- sugars: 11.7g
The verdict? Taste-wise, the cake received 2 thumbs up from everyone. I thought it wasn’t extremely sweet, which is good, but I prefer my cakes moister and denser. Nutrition-wise, again: cake is cake.
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