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Ginger

Ginger

Regular price $16.95 USD
Regular price Sale price $16.95 USD
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Our Ginger Cake Mix is made from 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 Ginger Cake Mix recipes include — Jamaican Ginger (featured in photos and video), American Pumpkin, British Chocolate, Canadian Carrot, Indian Chai Ginger, Israeli Lekach Honey, Jamaican Vegan Ginger and Washington Apple Cider.

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Nutrition Facts

Servings: 12, Serv. Size: 1/4 cup (44g), Amount Per Serving: Calories 160, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV). Trans Fat 0g, Cholest. Omg (0% DV). Sodium 220mg (10% DV), Total Carb. 36g (13% DV), Fiber 1g (4% DV). Total Sugars 21g (Incl. 21g Added Sugars, 42% 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), 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), Allspice, Sea Salt, Baking Soda, Ginger, Black Pepper, Xanthan Gum

Contains: Wheat

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 2 reviews
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S
Suzanna R.
Amazing!

Indulgent and aromatic, this ginger olive oil cake mix is a delightful surprise. The combination of rich olive oil and warming ginger creates a moist and flavorful cake that's perfect for any occasion. Easy to prepare and impossible to resist, it's a must-try for anyone looking to elevate their baking game with a unique twist. Highly recommended!

J
Jennifer

Made the pumpkin cake using the ginger flour. Was a huge hit and gobbled up very quickly! Perfectly sweet and moist even on its own without the frosting. Recipe easy to follow.