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 Coffee & Walnut Cakes at home with this easy-to-use mix. Ideal for classic layer cakes, cupcakes or traybakes — perfectly balanced for low carb, keto, gluten free and diabetic-friendly baking.

🍋 Makes up to 6 portions 
❄️ Freezer friendly — perfect for batch baking
♻️ Packaged in a recyclable, resealable pouch.

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), Gluten Free Baking Powder (Disodium Diphosphate, Sodium Bicarbonate, Rice Flour), Walnuts, Coffee Powder, Stevia Extract.

For allergens, see ingredients in bold

Typical Nutritional Values :

Per 100g Cake Mix Only : Energy 113 kcal / Fat 6.3g (of which saturates 1.4g) / Total Carbohydrates 58.1g (of which sugars 2.2g) (of which polyols 51.3g) Net Carbs 6.8g / Fibre 22.2g / Protein 3.7g / Salt 3.2g

Typical Nutritional Values — prepared & baked per portion :
187 kcal / 17.2g Fat (of which saturates: 5.1g) / 16.5g Carbohydrates (of which sugars: 1g / of which polyols 14.1g Net Carbs 2.4g) / 4.7g Protein / 6.2g Fibre / 1g 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.