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GLUTEN FREE CHOCOLATE MOUSSE CAKE
Votes: 2
Rating: 4.5
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Course Cakes
Prep Time 10 Minutes
Cook Time 50-55 Minutes
Servings
Ingredients
Icing
Course Cakes
Prep Time 10 Minutes
Cook Time 50-55 Minutes
Servings
Ingredients
Icing
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Preheat oven (160°C fan forced) 175°C conventional.
  2. Grease & line a 9" Round (17.5 cm's) cake tin.
  3. In a large bowl combine water, eggs, margarine & chocolate cake sachet, mix with an electric hand mixer for 2 minutes on medium speed.
  4. Pour mixture into your tin and set to bake for 50-55 minutes. Can take longer depending on oven.
  5. Allow cake to stand for 15-20 minutes before turning out of cake tin onto rack, let it cool completely before adding the Mousse.
Recipe Notes

Tip: Insert a skewer into the middle of the cake to check consistency, if the skewer is clean, your cake is ready to come out of the oven.

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GLUTEN FREE MARBLE CAKE
Check out this amazing Marble Cake Recipe that is a real crowd pleaser. Create a vegan option by simply replacing the eggs with an egg substitute.
Votes: 2
Rating: 4.5
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Course Cakes
Prep Time 10 Minutes
Cook Time 55-60 Minutes
Servings
Ingredients
Icing
Course Cakes
Prep Time 10 Minutes
Cook Time 55-60 Minutes
Servings
Ingredients
Icing
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 170°C (160°C fan forced)
  2. Grease or line a 20cm round or equivalent rectangular tin.
  3. In a large bowl combine water, eggs and margarine with marble cake mix gently with a wooden spoon to a smooth consistency.
  4. Pour the batter into prepared cake tin, leaving about 3 tbsps in the bowl.
  5. Add sachet of chocolate provided and water to remaining batter and stir till smooth.
  6. Pour the chocolate batter on top of the vanilla mix in the tin, gently swirl and fold with a knife.
  7. Set to bake for 40 minutes. Rest for 5min in the cake tin, then place on a wire rack to cool.
Recipe Notes

Tip: Insert a skewer into the middle of the cake to check consistency, if the skewer is clean, your cake is ready to come out of the oven.

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GLUTEN FREE MUFFIN MIX
Aaah! muffins… Whether you like them Big Texas style, Cupcake style, or Mini muffins, there’s nothing like it for a quick munch, pick-me-up to get you back in the game. Remember to take a second one if your sharing morning tea. This great mix will also make scrumptious egg free waffles…try something new for dessert today! The perfect gluten free muffin mix – delicious and versatile. This mix is not just free from gluten, it’s also free from nuts and soy and is manufactured in a facility that is strictly free from these allergens.
Votes: 2
Rating: 4.5
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Course Cakes
Prep Time 10 Minutes
Cook Time 25-30 Minutes
Servings
Muffins
Ingredients
Gluten Free Waffles
Course Cakes
Prep Time 10 Minutes
Cook Time 25-30 Minutes
Servings
Muffins
Ingredients
Gluten Free Waffles
Votes: 2
Rating: 4.5
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Rate this recipe!
Instructions
  1. Preheat your oven to 185°C (170°C fan forced)
  2. Lightly grease a 12 Cup Muffin tray or line with cupcake cases.
  3. In a large mixing bowl combine egg's, oil & water with Muffin Mix, Stir with a wooden spoon to a smooth consistency.
  4. Fold in 100G of your favourite flavour (Opitional) (Chocolate Chips, Raspberries, Blueberries, or chopped Apple)
  5. Bake for 25-30 minutes until golden brown or until a skewer inserted into the middle of the Muffin comes out clean.
  6. Allow to stand for 5 minutes before placing on a wire rack to cool.
Gluten Free Waffles
  1. Mix with wooden spoon until smooth.
  2. Rest for 10 minutes.
  3. Spoon batter onto waffle iron and cook 4-5 minutes on high setting or until golden brown.
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GLUTEN FREE ALL PURPOSE MIX
You’ll have an unfair advantage to win all the cake baking competitions with our All Purpose Cake Mix. Apple and Pecan, Coffee Cream, Banana, and the very popular vanilla iced Carrot Cake, to name a few. The easy “all in” recipes, and firm, moist cake texture allow you endless possibilities for flavouring and decorating. Flex your creative muscle in the kitchen and stimulate the taste buds of everyone in the dining room. A yummy new dessert cake will thrill your family every week.
Votes: 2
Rating: 4.5
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Course Cakes
Prep Time 10 Minutes
Cook Time 55-65 Minutes
Servings
Ingredients
Cream Cheese Icing
Different Flavour Options
Course Cakes
Prep Time 10 Minutes
Cook Time 55-65 Minutes
Servings
Ingredients
Cream Cheese Icing
Different Flavour Options
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 175°C (160°C fan forced)
  2. Grease or line 20cm round tin or 22cm x 12cm loaf tin.
  3. In a large mixing bowl combine eggs, oil, water & cake mix. Stir with wooden spoon to a smooth consistency.
  4. Fold in flavour option of your choice (see above for suggestions) & pour into cake tin.
  5. Bake for 55-65 minutes or until a skewer inserted into the middle of the cake comes out clean.
  6. Allow to stand for 5 minutes before turning onto wire rack.
Cream Cheese Icing
  1. Mix all ingredients with hand mixer for 1 minute, or until smooth & creamy. Apply to cake when cool using a palette knife & spread evenly.
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GLUTEN FREE CHOCOLATE POMEGRANATE SLICE
The humble but delicious chocolate slice is a no-fail crowd pleaser, and this low-allergen version from Well & Good improves on the classic by adding super food pomegranate juice to a gluten-free rice flour mix, then topping things off with a sweet and creamy coconut drizzle. The tantalizing hint of tart fruit inside the rich chocolate flavour is sure to delight – as will the healthy dose of antioxidants and vitamins that the pomegranate also provides. Gluten free No dairy or nuts GMO free Good source of antioxidants and phytonutrients
Votes: 3
Rating: 4.33
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Course Cakes
Prep Time 10 Minutes
Cook Time 35-40 Minutes
Servings
Ingredients
Coconut Drizzle
Course Cakes
Prep Time 10 Minutes
Cook Time 35-40 Minutes
Servings
Ingredients
Coconut Drizzle
Votes: 3
Rating: 4.33
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Rate this recipe!
Instructions
  1. Preheat your oven to 175°C (160°C fan forced)
  2. Grease & line a 27cm x 18cm rectangle cake tin.
  3. In a large bowl combine water, eggs, oil & cake mixture, mix with wooden spoon until mixture is smooth.
  4. Pour your mixture into your cake tin ready to bake for 35-40 Minutes.
  5. Allow cake to cool before adding the Coconut Drizzle.
Coconut Drizzle
  1. In a small bowl combine water & coconut drizzle sachet & stir to combine.
  2. Top the cake with the Coconut Drizzle using a spoon, decorate as preferred & serve.
Recipe Notes

Who can say no to a rich, gluten free chocolate slice? It has been an Australian classic for generations; perfect for a delicious snack at school, the office or at home. This slice has raised the bar by adding a new flavour dimension – a hint of pomegranate that adds a tasty tart twist. It is also topped off with a sweet coconut drizzle.

A gluten free chocolate slice with benefits

This slice doesn’t just look and taste incredible, it also contains pomegranates that are packed with antioxidants, phytonutrients, vitamins and minerals.

Gluten free
No dairy or nuts
GMO free
Good source of antioxidants and phytonutrients

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GLUTEN FREE ORANGE CAKE
Votes: 2
Rating: 5
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Course Cakes
Prep Time 10 Minutes
Cook Time 50-60 Minutes
Servings
Ingredients
Course Cakes
Prep Time 10 Minutes
Cook Time 50-60 Minutes
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 185°C (170°C fan forced)
  2. Grease or line 18-20cm round tin.
  3. In a large bowl combine Muffin mix, margarine, juice, eggs and zest mix well until all ingredients are well combined and the mixture is smooth.
  4. Pour the mixture into cake tin and set to bake for 50-60 minutes.
  5. Rest for 5 minutes in the tin then cool on a wire rack.
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Dream Whip (Imitation Sweet Cream)
Bulla Imitation cream is an unsweetened, vegetable fat based cream which is ideal for whipping. It blends perfectly with colours, flavours and fruits and has around 30% less fat than dairy cream. Bulla Imitation cream has twice the yield of fresh cream and is guaranteed not to weep, bleed or crack.
Votes: 4
Rating: 5
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Course Icing
Prep Time 2 Minutes
Servings
Cupcakes (500 Ml's Dream Whip)
Course Icing
Prep Time 2 Minutes
Servings
Cupcakes (500 Ml's Dream Whip)
Votes: 4
Rating: 5
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Instructions
  1. Add 500 Ml's of dream whip to mixing bowl. (Use balloon whisk not paddle)
  2. Mix on high speed for 5-7 minutes or until icing is at stiff peaks. Pull whisk out of bowl if icing stands at stiff peaks and does not fall icing is ready, if it falls mix for another 2 minutes.
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Red Velvet
Votes: 3
Rating: 4.67
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Course Cakes
Prep Time 10 Minutes
Cook Time 60-70 Minutes
Servings
Ingredients
Group 2
Course Cakes
Prep Time 10 Minutes
Cook Time 60-70 Minutes
Servings
Ingredients
Group 2
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Instructions
  1. Preheat oven (160°C fan forced) 175°C conventional.
  2. This Cake will need 1 x 8" (20cm square Tin or 1 x 9" 22.5 cm round Tin)
  3. Blend group 1 on low speed for 1 minute.
  4. Blend on top speed for 2 minutes, scrape down.
  5. Commence blending on medium speed whilst adding in group 2. Mix for a total of 2 minutes do not over mix.
Recipe Notes

Allergens: Contains: gluten, egg and milk
May be present due to shared equipment: tree nuts, soy, sulphites and sesame

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Nutrition Facts
Red Velvet
Amount Per Serving
Calories 406.8 Calories from Fat 76
% Daily Value*
Total Fat 8.4g 13%
Saturated Fat 2.5g 13%
Sodium 504mg 21%
Total Carbohydrates 77.9g 26%
Dietary Fiber 3g 12%
Sugars 51.3g
Protein 4.8g 10%
* Percent Daily Values are based on a 2000 calorie diet.