Phil Vickery Seriously Good!™ Gluten Free Kits

Double Chocolate Fancy Cake Kit


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Current packets have a best before date of 12/10/2017.
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Phil Vickery Seriously Good!™ Gluten Free Double Chocolate Fancy Cake Mix
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Additional Information

Current packets have a best before date of 12/10/2017.

One of Britain’s favourite chefs, Phil Vickery has teamed up with Squires Kitchen to create a gluten-free cupcake kit. Now you can easily bake delicious double chocolate cupcakes that are free from gluten, wheat and dairy!

This great value gluten-free cupcake baking kit allows you to bake and ice 12 delicious gluten-free and dairy-free cupcakes. It includes a chocolate gluten-free cupcake baking mix, a chocolate gluten-free fondant icing mix, 12 gold foil cupcake cases and pink sugar flowers for gluten-free decoration.

The entire range of Phil Vickery Seriously Good Gluten-free baking kits and gluten-free baking mixes is also wheat-free, dairy-free, suitable for vegetarians and made in the UK. The Phil Vickery Seriously Good Gluten-free cupcake and cookies baking range contains no artificial colours, no preservatives, only natural flavouring and is GMO-free.

Busy baker? You can bake the gluten-free cupcakes in advance, freeze them then defrost and ice them when needed.


For dry mix sachet: Sugar; Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat); Maltodextrin; Fed-reduced Cocoa Powder; Chocolate Flakes 3.5% (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Sunflower Lecithin); Raising Agents: Mono Calcium Phosphate, Sodium Bicarbonate; Stabiliser: Xanthan Gum; Emulsifier: Cellulose Gum; Gum Arabic; Natural Colours: E120, E162

ALLERGY ADVICE: May contain traces of nuts, egg and soya.

DIETARY GUIDE: Dairy-free, Gluten-free & Suitable for vegetarians.

Nutritional information

 Per PackPer 100g
Energy7157 kJ / 1709 kcal1704 kJ / 407 kcal
- of which saturates9.2g2.2g
- of which sugars207.9g49.5g
Squires Kitchen
Manufacturers Product Code
Storage instructions
Store in a cool dry place
Usage instructions
  1. You will need: 2 medium eggs, 100ml vegetable oil, 100ml milk OR dairy-free alternative such as coconut, almond or soy milk. Muffin baking tin (deep)
  2. Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4
  3. Mix 2 eggs and the contents of the sugar sachet together using an electric mixer. Mix for about 3 minutes until the mixture is creamy and forms a thick trail
  4. Whisk 100ml vegetable oil with 100ml milk (or dairy-free milk alternative) and then pour into the egg mixture, followed straight away by the contents of the dry cake mix sachet. Whisk briefly until smooth
  5. Pour or spoon the batter evenly between 12 cupcake cases in the tin
  6. Bake in the centre of a preheated oven for about 20-25 minutes until the surface is golden and springs to the touch. Allow to cool
  7. Ice your cupcakes. Mix the contents of the fondant icing mix with 4-5 teaspoons of hot, boiled water to form a thick fondant. Working quickly, spoon onto the cupcakes and top with a sugar flower decoration before the icing sets
  8. Variation: to make one 18cm round cake: spoon the mixture into an oiled, loose-based tin and bake for approximately 40-45 minutes, until a knife inserted in the centre comes out clean. Cool, then remove from the tin and ice the top
  9. Store the cooled, iced cakes in an airtight container. Enjoy these moist, iced cakes when fresh, or freeze: defrost at room temperature or remove the case and microwave for a few seconds
Cardboard box
Pack dimensions
H19, W13, D4cm
Country of origin
United Kingdom
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