Ingredients:

• 3 Medium Eggs
• 1 Mashed Banana
• ¼ (65mL) Cup of Water
• ½ Cup Oil

Directions:

1. Preheat your oven to 160°C fan-forced. Grease and line a loaf tin.

2. In a large bowl, beat banana bread mix, mashed banana, eggs, water, and oil with an electric mixer on medium speed for 1 minute. Pour batter into the prepared tray.

3. Bake for 50 minutes. Once baked, leave in the tin to cool for 5 minutes then transfer to a wire rack and allow to cool completely.

Servings per pack: 10

Serving Size: 86g*

Ingredients:

Included in box:

• 250g cake mix
• 150g crumble mix

Other ingredients not included:

• 2 medium eggs
• 385g tin of cooked pie apple
• 1/3 (75ml) cup light oil
• 1/4 cup (65ml) water
• 40g dairy free butter or margarine

1. Preheat your oven to 160°C fan forced. Grease and line a 20cm cake tin.
2. In a mixing bowl combine cake mix, eggs, water and oil. Whisk with a hand mixer for 2 minutes at a medium speed.
   
3. Using a spoon, fold through the cooked apple.
4. Spoon batter into lined tray.
5. In a medium bowl mix the crumble mix with melted butter until combined. Crumble the mixture with your hands over the cake batter.
6. Bake for 60 minutes. Once baked, gently remove from the baking tray onto a wire rack to cool completely.

To make this cake vegan, replace each egg with 2 tablespoons of chia seeds in 6 tablespoons of water and leave chia to hydrate for 10 minutes. Or alternatively, simply replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 12

Serving Size: 55g when made as directed

Ingredients:

Included in box:

• 400g All Purpose Cake Mix

Other ingredients not included:

• 3 Medium Eggs
• 1/2 cup (125ml) Water
• 1/2 cup (125ml) Oil

Cake suggestions:

• Add 1 ripe banana, mashed;
  
• 1 grated carrot;
  
• 1 finely diced apple & 1 tsp cinnamon
  

Directions:

1. Preheat your oven to 190°C (170°C fan forced).
2. Grease and line a 20cm round baking tray or a 22x12cm loaf tin.
3. In a large bowl combine All Purpose Cake Mix, eggs, water and oil, with a wooden spoon until all ingredients are well combined.
   
4. Fold in flavour options of your choice (see cake suggestions) and pour the batter into the tray or tin.
5. Place in oven and bake for 50-60 minutes.
6. Once baked, gently remove from tray or tin and allow to cook on a wire rack before decorating.
   

To make this cake vegan, replace the eggs and 1/2 cup water, with 1tsp GF baking powder and 1 1/4 cups of non-dairy milk substitute. Bake for 50-60 minutes.

Alternatively, simply replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 10

Serving Size: 75g*

Ingredients:

Included in box:

• 400g All Purpose Cake Mix

Other ingredients not included:

• 3 Medium Eggs
• 1/2 cup (125ml) Water
• 1/2 cup (125ml) Oil

Cake suggestions:

• Add 1 ripe banana, mashed;
  
• 1 grated carrot;
  
• 1 finely diced apple & 1 tsp cinnamon
  

Directions:

1. Preheat your oven to 190°C (170°C fan forced).
2. Grease and line a 20cm round baking tray or a 22x12cm loaf tin.
3. In a large bowl combine All Purpose Cake Mix, eggs, water and oil, with a wooden spoon until all ingredients are well combined.
   
4. Fold in flavour options of your choice (see cake suggestions) and pour the batter into the tray or tin.
5. Place in oven and bake for 50-60 minutes.
6. Once baked, gently remove from tray or tin and allow to cook on a wire rack before decorating.
   

To make this cake vegan, replace the eggs and 1/2 cup water, with 1tsp GF baking powder and 1 1/4 cups of non-dairy milk substitute. Bake for 50-60 minutes.

Alternatively, simply replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 10

Serving Size: 75g*

Ingredients:

Included in box:

• 360g vanilla cupcake mix
• 120g vanilla frosting mix
• 30g sprinkles

Other ingredients not included:

• 2 medium eggs
• 1/2 cup (125ml) water
• 100g soft dairy-free margarine

1. Preheat your oven to 170°C fan forced.
2. Grease a 12 cup muffin tray or line with patty pans.
3. In a large bowl beat cup cake mix, eggs and water with an electric mixer on medium speed for about 4 minutes. Spoon batter into the prepared muffin tin.
4. Place in oven and bake for 21-26 minutes.
5. Once baked, remove from oven and cool in tin for about 5 minutes before turning cupcake out onto a wire rack.

1. In a bowl combine margarine with frosting mix and beat with an electric mixer on a medium speed until light and fluffy.
2. Mix with hand mixer until smooth and fluffy.
3. Use a piping bag or spatula to frost cooled cupcakes and dip iced cakes into sprinkles.
   

To make this cake vegan, simply replace the eggs and 1/2 cup water, with 1 teaspoon of GF baking powder, 3/4 cup of water and 100g of melted dairy fee margarine. Continue to follow recipe above, baking for 25-30 minutes.

Or alternatively, replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 12

Serving Size: 65g*