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Chocolate Eggless Cake Mix 12.5kg
1kg - Wright’s Chocolate Eggless Cake Mix
480ml - Water
160g - Vegetable Oil
20g - Glycerine
Place mix, oil, glycerine and water into a bowl and fitted with a beater.
Beat on slow speed for 2 minutes.
Scrape the mixture down thoroughly before beating on a medium speed for 4 minutes.
If inclusions are required such as chocolate chips, use up to 188g in weight and add at this stage, folding evenly through before depositing the batter into a cake tin or a tray bake as required (see guidance notes).
Standard Muffin - Scaled at 800g (2¾ oz) - Bake at 190°C (375 - 400°F), Gas Mark 5 for 20 – 25 minutes.
Loaf Cake - Scaled at 400g (14 oz) - Bake at 180°C (360°F), Gas Mark 5 for 50 – 60 minutes.
Sheet 760x455mm (30x18") - Scaled at 4kg 560g (10lb 1oz) - Bake at 170°C (340°F), Gas Mark 5 for 30 minutes.
Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Cocoa Powder (5.5%), Whey Powder (Milk), Rapeseed Oil, Maltodextrin, Concentrated Milk Proteins, Modified Starch, Raising Agents: E450, E500, Flavourings, Salt, Barley Malt Flour, Barley Malt Extract, Preservative: E202, Stabilisers: E412, E415, Emulsifiers: E471, E475.
For all allergens. including cereals containing gluten see ingredients above in bold.
This product may contain traces of egg due to the manufacturing process used.
Excellent for cupcakes, muffins and smaller cakes, which are not easily achievable with the Eggless Sponges we offer.