Sample Cake Mix Packs

Each sample pack contains 165g of mix, enough to make a 3-egg batch (6 portions) — perfect for trying out our Panda Flour® Core Range cakes before committing to a full-size bag. Simply follow the recipe on the label or check the main product page for full details.

👉 Please note: Sample packs are available in sets of 3 or more, or can be added to any order including a full-size flour or mix. Not for individual sale.

Bake your own soft, rich chocolate cakes with this easy-to-use mix. Perfect for layer cakes, cupcakes, muffins or traybakes — beautifully balanced for low carb, keto, gluten free and diabetic-friendly baking.

🍫 Makes up to 6 portions (165g Pack)
❄️ Freezer friendly — perfect for batch baking
♻️ Packaged in a recyclable, resealable bag

Panda Cake Mix Instructions

How to use (1 egg batch - 2 portions)

Dry Ingredients - 55g Panda Cake Mix

Wet Ingredients
1 medium egg
35g soured cream (or tinned coconut milk for dairy free)
20g olive oil or melted butter
½ tsp Vanilla Essence

Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 2 cases
Bake at 180°C fan oven for  30 - 35 minutes.

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How to use the sample pack (3 egg batch - 6 portions)

Dry Ingredients - 165g Panda Cake Mix

Wet Ingredients
3 medium egg
105g soured cream (or tinned coconut milk for dairy free)
60g olive oil or melted butter
1- ½ tsp Vanilla Essence

Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 6 cases
Bake at 180°C fan oven for  30 - 35 minutes.

Alternatively bake for 40 - 45 minutes as a cake in a 6 - 7 inch tin

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How to use half pack (4 egg batch - 8 portions)

Dry Ingredients - 225g Panda Cake Mix

Wet Ingredients
4 medium egg
140g soured cream (or tinned coconut milk for dairy free)
80g olive oil or melted butter
2 tsp Vanilla Essence

Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 8 cases
Bake at 180°C fan oven for  30 - 35 minutes.

Alternatively bake for 40 - 45 minutes as a cake in a  8 - 9 inch tin

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How to use full pack (8 egg batch - 16 portions)

Dry Ingredients - 450g Panda Cake Mix

Wet Ingredients
8 medium egg
280g soured cream (or tinned coconut milk for dairy free)
160g olive oil or melted butter
4 tsp Vanilla Essence

Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 16 cases
Bake at 180°C fan oven for  30 - 35 minutes.

Alternatively bake for 40 - 45 minutes as a cake in 2 x 8 - 9 inch tins or as a large tray bake.

Ingredients: Erythritol, Panda Flour®(Bamboo Fibre, Coconut Flour, Psyllium Husk), Cocoa Powder, Gluten Free Baking Powder (Disodium Diphosphate, Sodium Bicarbonate, Rice Flour), Stevia Extract. For allergens, see ingredients in bold

Typical Nutritional Values Per 100g Cake Mix Only :

Energy 114 kcal / Fat 4.3g (of which saturates 2.9g) / Total Carbohydrates 56.1g (of which sugars 2g) (of which polyols 48.7g) Net Carbs 7.3g / Fibre 24.1g / Protein 5.7g / Salt 3g

Typical Nutritional Values Per portion :
186 kcal / 16.6g Fat (of which saturates: 5.5g) / 15.9g Carbohydrates (of which sugars: 0.9g / of which polyols 13.4g Net Carbs 2.5g) / 5.2g Protein / 6.7g Fibre / 0.9g Salt

Storage:
Store the dry mix in a cool, dry place. Cooked cakes can be frozen (wrap well) or kept in the fridge for up to 4 days.

Produced by The Panda Pantry Co
7 & 11, The Courtyard, 57 High St, NN29 7QE
This unit is a gluten-free facility.