Golden cake Gluten-free, dairy-free (casein-free) and hypotoxic


  • 1 pack Golden Cake Mix
  • 2 large eggs
  • 315 ml (1 1/4 cups) plant-based milk substitute* of your choice
  • 125 ml (1/2 cup) light olive oil
  • 10 ml (2 tsp) vanilla extract


  1. Preheat the oven to 180 °C (350 °F).
  2. Oil and lightly flour a 23 cm (9-inch) round mould or a 20 cm x 20 cm (8 x 8-inch) square mould.
  3. In a large bowl, combine cake mix, eggs, plant-based milk substitute*, oil, and vanilla.
  4. Beat with an electric mixer on medium speed for 30 seconds to1 minute, until the batter thickens. Pour into the mould.
  5. Bake on middle rack for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
  6. Allow to cool for 10 minutes, then unmould.

Cooking time may vary from oven to oven.

Packaging of the gluten-free golden cake from Cuisine l'Angélique


* If you do not follow a dairy-free diet, replacing milk substitute with cow’s milk is an option.

See the product sheet of this mix to see its nutritional values and ingredients.