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Almond

Almond

Regular price $18.95 USD
Regular price Sale price $18.95 USD
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Our sofi-Gold Award winning Almond Cake Mix is made from almond flour and our custom blend of unbleached and whole wheat flour and is designed to be baked with extra-virgin olive oil. Formulated using a simple baking method, our cake mixes are incredibly versatile and work with our large International Collection of Recipes.

Our Almond Cake Mix Recipes include — Californian Almond (featured in photos and video), Californian Vegan Almond, Egyptian Whole Orange & Almond, Greek Almond Vasilopita, Jordanian Coconut Harissa, Mediterranean Harvest, Moroccan Lemon Meskouta and Persian Love.

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Nutrition Facts

Servings: 14, Serv. Size: 1/4 cup (43g), Amount Per Serving: Calories 170, Total Fat 3g (4% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. Omg (0% DV), Sodium 170mg (7% DV), Total Carb. 32g (12% DV), Fiber 1g (4% DV), Total Sugars 18g (Incl. 18g Added Sugars, 36% DV), Protein 3g, Vit. D (0% DV), Calcium (4% DV), Iron (6% DV), Potas. (0% DV).

Ingredients

Cane Sugar, Unbleached Flour (Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzyme or Malted Barley Flour, Wheat Starch), Blanched Almond Flour, 100% Hard White Whole Wheat Flour, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids (Vegetable Fats), Mono and Diglycerides), Powdered Sugar (Sugar, Cornstarch), Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Flavors (Vanilla Bean Powder, Dextrose, Natural Flavors), Sea Salt, Baking Soda

Contains: Wheat, Almond

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.
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Customer Reviews

Based on 3 reviews
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K
Kaela M
Delicious!

Made the Californian Almond with Orange-Blossom Glaze and it was incredible. The cake was tender and moist with a bit of crumb. The almond flavor was fantastic. Will definitely purchase again.

J
Jennifer

Delicious and easy to make!

M
Milana K
Amazing cake Mix!

What a great cake mix! I made Danish layer cake with this almond mix, and it turned out so delicious. It was easy to whip it up, and my family told me it was the best cake I've ever baked. It is great item to have on hand in the pantry to easily bake a fast cake. If you haven't purchased it yet, do so! Its so good and easy to make!