- 1 package of 1-2-3 Gluten Free mix
- 12 Tbsp. unsalted butter / unsalted margarine / shortening softened
- 3/4 cup (180ml) agave syrup
- 1/3 cup (80ml) pure maple syrup
- 4 large eggs, room temperature
- 1/3 (80ml) cup water
Preheat oven to 350F/180C (160C Fan). Grease 9” x 13” pan, or two 9” round pans or line 2 cupcake pans with 24 paper liners.
Place butter/margarine in bowl of mixer with paddle attachment. Beat until creamy, approximately two minutes. Add agave and maple syrup to butter and beat until fluffy, approximately three minutes. Add eggs, one at a time and beat until thoroughly mixed.
Add mix and 1/3 cup water and beat until thoroughly mixed. Stop mixer and scrape down with a spatula. Beat again. Pour mixture into the prepared pan(s). Bake until a toothpick inserted in the centre comes out clean, approximately 13-16 minutes for cupcakes, 27-33 minutes for 9”x13” pan and 17-22 minutes for two 9” round cake pans. Baking times may vary by appliance.
Let cake(s) cool in the pan(s) for 5 minutes. Then invert onto cooling racks and cool completely before frosting.