1 packet of 1.2.3 Gluten Free Chocolate Cake Mix
12 Tbsp. (170g) dairy free margarine, softened
1 cup (180g) caster sugar
¾ cup (135g) light brown sugar
2 Tsp. ground salba Chia*
6 Tbsp. water
1 Tbsp. baking powder
1 cup (240ml) water
Preheat the 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 margarine or butter or shortening in mixing bowl of mixer with paddle attachment (or in a large mixing bowl and mix by hand). Beat until creamy, approximately two minutes.
Add sugars to the butter and beat until fluffy, approximately three minutes. Add the ground salba and 6 Tbsp. water and beat until thoroughly mixed.
Add the cake mix and 1 cup (240ml) water and beat thoroughly mixed. Stop mixer and scrape down with a spatula. Beat again until light and fluffy, at least three minutes.
Pour the mixture into prepared pan(s).
Bake in the preheated oven until a toothpick inserted in the centre comes out clean, approximately 25-30 minutes for the two 9” round pans. Baking times may vary by appliance and cake(s) will take longer to bake than cakes made with eggs.
Let cakes cool in pans for 5 minutes. Then invert onto cooling racks and cool completely before frosting.
*If you don’t have ground salba, then you can substitute with ¼ cup ground flaxseed mixed with ½ cup warm water (and omit the 6 Tbsp. water from above recipe). Let it sit for 15 minutes until it thickens. Add after the sugars are mixed in. The cake made with flaxseed is slightly drier than the cake made with salba, but it's still good.