15 oz box
12 servings per container
Sugar, Brown Rice Flour, Potato Starch, Tapioca Starch, Baking Powder (Monocalcium Phosphate, Baking Soda, Corn Starch), Xanthan Gum, Sunflower Lecithin, Natural Vanilla Flavor.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Per 1/4 Cup: 130 calories; 0 g sat fat (0% DV); 150 mg sodium (7% DV); 14 g total sugars. Certified Gluten-Free. Dairy free. No GMO ingredients. Our Nature's Promise Vanilla Cake & Cupcake Mix contains no GMO ingredients, no synthetic colors and no artificial flavors. This means you can feel good about making them a part of your next meal. That's our promise to you. No artificial flavors. For product questions or concerns, contact us at 1-877-846-9949.
Gluten-Free Vanilla Cake or Cupcakes (Dairy and eggs in recipes can be substituted with appropriate replacers according to your dietary needs): 1 box Nature's Promise Gluten-Free Vanilla Cake Mix; 2/3 cup milk; 1 stick butter, softened; 3 large eggs. Directions: Preheat oven to 350 degrees F. Combine mix, milk, butter and eggs in large bowl. Mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. For Cake: Grease the bottom of an 8 - or 9 - inch round pan. Bake for 48 to 52 minutes (Appliances vary; cooking times are approximate), or until toothpick inserted in the center comes out clean and top is slightly brown. For Cupcakes: Place 24 paper baking cups in a medium muffin pan. Using scoop or spoon, portion center batter into 24 muffin cups. Bake for 28 to 34 minutes (Appliances vary; cooking times are approximate), or until a toothpick inserted in the center comes out clean and tops are slightly browned.
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