Gluten free vanilla cake from cupcake mix

Yes, you can make a delicious vanilla cake from our 98% sugar free, gluten free cupcake mix! For a perfect cake, make sure you follow this recipe carefully and weigh all your ingredients to the gram.

MAKES: 1 x 6inch (15cm) round cake or 20cm square slab cake


You will need

Digital kitchen scales
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix + Frosting Sachet
1 x 6inch (15cm) round cake tin

For the cake

1 sachet Noshu 98% Sugar Free, Gluten Free Vanilla Cupcake Mix
1 large egg
50 g softened/room temp butter
100 ml water or milk

Or, for a non-dairy cake option replace butter with:

60 g room temp Nuttelex

For the frosting

70 g / 4 tbsp butter (room temperature)
2 tbsp full cream milk

Or, for a non-dairy frosting

70 g / 4 tbsp non-dairy spread (chilled)
(no milk needed)



Preheat oven to 150°C fan forced (160°C conventional). Grease and line a 6inch (15cm) round cake tin or 20 x 20cm square brownie pan with baking paper.


Place your egg and butter (or Nuttelex) in a large mixing bowl and mix with an electric mixer on low for 30 seconds then mix on high for 2 minutes (this mixture will not look completely smooth).

Add the contents of your cupcake mix sachet + the water (or milk) to the mixing bowl and mix on low for 30 seconds until combined. Scrape down the sides of the bowl, then mix on high for 2½ minutes until fluffy.

Pour the batter into your prepared tin and cover with foil.


Bake in preheated oven. If baking in a square brownie pan, check with a skewer at 25 minutes. If baking in a round 6 inch tin, check at 30 minutes.

If the cake is not cooked through (with the skewer coming out clean), remove the foil and bake for a further 10 minutes. You’ll know your cake is done when it’s risen, golden brown and a skewer inserted comes out clean.

Allow cake to cool completely on a wire cooling rack before decorating.


To prepare frosting, beat room temp butter OR chilled non-dairy spread in a medium mixing bowl with an electric mixer on high for 2 minutes until pale. Gradually add frosting mix 1 tbsp at a time and beat for a further 2–3 minutes until smooth.

If using butter, add full cream milk and beat on high for a further 3–4 minutes until frosting is smooth and aerated.

Decorate cake with frosting and additional toppings as desired.

Best served at room temperature. The cake can also be frozen or stored chilled in an airtight container or wrapped with cling film.



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