Chocolate Cake
We take our chocolate cake seriously. This baking mix makes a truly decadent, dark chocolate cake (or cupcakes), with a deliciously fudgey texture. No cacao is spared in this recipe! Lower the sugar content further by adding a grated beetroot to the mix and turn it into a nutrition packed red velvet cake. This easy-to-bake vegan mix is made with organic, allergy-friendly ingredients, and is perfect for all your cake occasions.
*Chocolate Cake is made in an allergen free room and is free from gluten, dairy, eggs, nuts, sesame and soy.
Enjoy FREE SHIPPING within NZ on orders over $99
*Coconut sugar, *White rice flour, *Raw cacao powder, *Coconut flour, *Tapioca flour, Baking powder, *Green banana flour, *NZ Sea salt (*Certified Organic)
- Preheat oven to 150°C fan bake (170°C conventional) and line a 20cm/8" cake pan with baking paper (or 12 muffin holes with paper liners).
- Gently melt the coconut oil and leave to cool.
- Pour mix into bowl, add milk and melted coconut oil and stir until combined.
- Pour mixture into prepared pan and spread evenly.
- Bake in the centre of oven for 50 minutes (25 minutes for cupcakes).
- The cake is ready when a knife inserted into the centre comes out clean.
- Leave cake to cool in pan, then turn out onto a wire rack and allow to cool completely before applying frosting if desired.
- New Zealand orders under $99: Auckland delivery NZD $6 | rest of New Zealand NZD $15
- New Zealand orders over $99: FREE SHIPPING
- Australian orders: From NZD $15
- Orders within New Zealand will be sent by NZ Post or Post Haste couriers and are tracked. Items will arrive within 1-3 working days of receiving tracking information.
- Orders to Australia will be sent by NZ Post and are tracked. Items should arrive within 5-7 working days of receiving tracking information, however this may change depending on the parcel’s ultimate destination.
- Please allow an additional 2 days for all rural addresses.
organic plant based
gluten free
dairy free
egg free
nut free
soy free
preservative free
artificial flavour free
gmo free
natural prebiotic fibre
It’s what’s on the inside that counts...
We’ve sourced only the highest quality, organic ingredients for your mixes so that you can bake & share with confidence.
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*Coconut flour
*Green banana flour
*Tapioca flour
*White rice flour
*Raw cacao powder
NZ sea salt
*Coconut sugar
Baking powder
*Certified Organic
Nutritional Information
Serving size : 44g (1 small slice)
Servings per pack : 10 large or 20 small
| Average Quantity | Per Serve Prepared* |
Per 100g Prepared* |
Per 100g Dry Mix |
| Energy | 615kJ | 1400kJ |
1540kJ |
| Protein | 1.5g |
3.4g |
5.7g |
| Fat, Total | 6.3g |
14.4g |
2.3g |
SATURATED |
5.6g |
12.8g |
1.7g |
| Carbohydrate | 20g |
45.4g |
76.4g |
SUGARS |
14.3g |
32.5g |
55.2g |
| Sodium | 94mg |
215mg |
362g |
*When prepared according to directions with coconut oil and coconut milk.
Red velvet cake recipe:
After step 3 add 1 cup of grated beetroot and mix well, then follow remaining steps.
Bake Me.
- Preheat oven to 150°C fan bake (170°C conventional) and line a 20cm/8" cake pan with baking paper (or 12 muffin holes with paper liners).
- Gently melt the coconut oil and leave to cool.
- Pour mix into bowl, add milk and melted coconut oil and stir until combined.
- Pour mixture into prepared pan and spread evenly.
- Bake in the centre of oven for 50 minutes (25 minutes for cupcakes).
- The cake is ready when a knife inserted into the centre comes out clean.
- Leave cake to cool in pan, then turn out onto a wire rack and allow to cool completely before applying frosting if desired.
Bake Me.
What You’ll Need
- 1/2 cup (110g) coconut oil
- 1 1/4 cup (315g) plant milk at room temperature
- 20cm/8” cake pan