Whole Grain Cake Mix

Adapted from Whole Grains for Busy People

For people like myself that hate the process and mess affiliated with baking, this is a brilliant discovery. Whip up this “cake mix” and you have three easy desserts in the bag. Best part is that you can change it up every time and no one will think you keep making the same thing. I’ll be posting recipes using this mix a few times this summer. Maybe three, to be exact.

  • 3 cups whole wheat pastry flour
  • 1-1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • Combine all ingredients in a 1-gallon zip top bag. Seal the bag, then shake it vigorously until the ingredients are mixed together evenly. Store the mix in the freezer for up to three months.
  • Quick Tips
  • 1. I like the whole wheat pastry flour from Bob’s Red Mill. For maximum freshness, I keep the bag in the freezer in a sealed zip top bag.
  • 2. If your freezer is anything like mine, you will want to label and date the bag so you remember what it is and when you made it.

Preparation time: 10 minute(s)

Number of servings (yield): about 4-1/2 cups (enough for three 9-inch cakes)



 

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