Note: Due to the high demand of the holiday season, please call ahead to check for the availability of all mixes: 780-444-3344

Our gluten-free dry cake mix delivers a light, moist, and deliciously rich cake—easy to bake and perfect for any occasion!

Makes 12 cupcakes, 18 mini cupcakes, or two 8″ Round Cakes.

Directions for Rio Vida Cake or Cupcakes:

• 4 large eggs (200 mL)
• 1/2 cup (125 mL) oil of your choice
• 1/4 tsp (1.5 g) salt
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) water (at room temp.)

Mix all ingredients by hand with dry mix (don’t over mix). Pour into baking pan, bake in oven pre-heated to 350 degrees for approx. 20 mins. or until toothpick inserted in centre comes out clean.

For Muffins or Cupcakes: Add fruits and/or nuts of your liking to the batter. If using a liquid sweetener, decrease original water amount. Mix and bake as above.

For Lemon Cake: Add 4 eggs (200 mL), 1 cup (200 g) sugar of your choice, 3/4 cup (177 mL) water, 1/2 cup (125 mL) oil of your choice, 1/2 cup (125 mL) lemon juice, 1 tbsp (15 mL) lemon zest, 1/4 tsp 1.5 g) salt and 1/4 cup (42 g) poppy seeds if desired. Mix and bake as above.

For Chocolate Cake: Add 3 tbsp of cocoa powder. Mix and bake as above.

Ingredients: White rice flour, sweet rice flour, tapioca flour, arrowroot starch, xanthan gum, baking powder (contains cornstarch) & baking soda (sodium bicarbonate), salt.