- 1 packet of 1.2.3 Gluten Free Poundcake Mix
- 1 cup (180g) sugar or natural sweetener or sugar replacer
- ¾ cup (180g) dairy free margarine (or unsalted butter for egg free version) softened or shortening
- 1 cup (240ml) orange juice or citrus flavoured soda pop
- Egg substitute (below)
Whip together 5/8 cup (156g) ground flaxseed with 2/3 cup (160ml) + 2 Tbsp. tepid or warm water. Let this stand while the other ingredients are being mixed.
Preheat the oven to 325F/160C (140C Fan).
Generously spray 12 cup bundt pan or 2 x 9” pans or 2 loaf pans with non-stick spray.
Put butter/margarine/shortening and sugar into bowl of mixer with paddle attachment (or in a large mixing bowl and mix by hand). Cream together. Add cake mix to the mixer. Blend. Add orange juice or soda pop. Blend. Add egg substitute. Mix well until batter is thoroughly blended. Using a spatula, scrape down bowl and mix again. Beat for 3 minutes.
Pour batter into pre-greased pan(s).
Bake for 1-1 ¼ hours, until a toothpick inserted in the centre comes out clean. Baking times may vary by appliance.
Cool cake for 5 minutes in the pan. Then, invert cake onto serving platter and cool completely.
Dust with powdered sugar. Then cut and serve plain or with fruit.