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Gluten Free orange and poppyseed cake

Gluten Free Utility Cake Mix

BAG – 15kg (available via your distributor only) , CARTON – 4 x 1kg portion control packs

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Available in 15kg or 4 x 1kg portion control packs

Well and Good GF Utility Cake Mix, is an excellent base for carrot cake, banana cake, Christmas fruit cake, zucchini cake, and more; it’s moist with a coarse crumb texture and has a distinct spice profile.

Product Specification

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Scope This specification covers industrial packaged Gluten Free Utility Cake Mix.
Purpose The purpose of this specification is to cover the physical, compositional, handling, transportation, usage, storage and other parameters in relation to this product.
Product Description White to off white free flowing powder with sweet vanilla, spice aroma.
Composition Ingredients: Sugar, Rice Flour, Tapioca Starch, Potato Starch, Raising Agents (500, 450, 341), Maltodextrin, Modified Tapioca Starch (1412), Dextrose Monohydrate, Flavour, Iodised Salt, Spice, Emulsifier (471), Thickener (466).
Methods of Preservation Dry powder product
Pack Variants 15kg Industrial and food service market
Packaging – Primary • 465 X 660 X 120mm BL70/70/70/HDPE • Multi walled paper bag with PE liner. • 70 GSM Bleached sack kraft • 70 GSM Natural sack Kraft • 70 GSM Natural sack Kraft • 15um HDPE film.
Packaging – Secondary N/A
Storage Conditions Ambient. Away from direct sunlight.
Distribution Method Ambient food approved vehicle / container
Shelf Life 24 Months from date of manufacture.
Customer Preparation Prepare as per label instructions.
Certification • Australian Coeliac Society endorsement • Codex alimentarius (HACCP) / SQF / WQA certified by NCS International • Halal Certified • Kosher Certified
Country of Origin Made in Australia from Imported and Local ingredients.

Qty PER 100 g
ENERGY kJ 1518
Saturated g 0.5
Carbohydrate TOTAL g 88.0
Sugars g 47.9
SODIUM mg 695
Gluten mg Not detected

Nutritional information provided is theoretical only and has been calculated from information obtained from suppliers’ specifications and food composition tables. All information is offered in good faith, without guarantee or obligation for the accuracy or sufficiency thereof.

Allergen Declaration

Cereals containing gluten and their products No Limit of detection: 5ppm
Yeast and derivatives No
Crustacea and their products No
Egg and egg products No
Fish and fish products No
Milk and milk products No
Nuts, sesame seeds and their products No
Peanuts, soybeans and their products No
Added sulphites > 10/mg/kg No
Bee pollen No
Propolis No
Royal jelly present as a food or royal jelly present in food No

Other Sensitive Substances

Corn and derivatives No
Antioxidants BHA, BHT, tocopherols No
Flavour enhancers including MSG No
Artificial sweetener No
Preservative (s) No
Antioxidant (s) No
Hydrolysed Vegetable protein No
Herbs and Spice extracts No
Allium Genus (onion, spring onion, leek, garlic, other) No
Allium derivatives No
Legumes (beans, peas, lentils, bean sprouts) No
Animal and derivatives (animal flesh, bone stock, animal fat, gelatine, protein) No

Dietary status

Free from added MSG Yes Lacto-ovo Yes
Free from artificial colour Yes Lacto- Yes
Free from artificial flavouring Yes Vegan Yes
Vegetarian Yes Suitable for coeliacs / gluten intolerant Yes

Other Status

Kosher Certified
Halal Certified
Genetically modified Non GMO
Irradiation Not treated
Ethylene oxide Not treated

Well and Good Food Service certification logos

Version 6.2 Date Issued: 1 July 2014 Approved by: Sam Barak, Managing Director


Product Recipes

Download Product Recipes

Festive Fruit Cake

Ingredients Required:
  • 1 kg Utility Cake Mix
  • 280 mL oil
  • 375 mL Egg
  • 5 g Mixed Spice
  • 5 g Psyllium husk
  • 1100 g Mixed dried fruit.
  • 450 g glaced cherries
  • 550 mL brandy
  • 280 mL liquid saved from the soaked fruit

  • In a bowl, combine mixed fruit, glazed cherries and brandy to soak overnight. If required, add enough water to just cover the fruit.
  • Strain the soaked fruit, saving enough to add as per recipe.
  • Pre-heat oven to 130 C (115 C fan forced)
  • In a large bowl, combine Utility Cake Mix, egg, oil, mixed spice, psyllium and liquid from the soaked fruit. Mix by hand or with electric mixer until all ingredients are well combined and mixture is smooth.
  • Grease and line 15.5cm x 15.5cm square cake tins.
  • Spoon the mixture into the cake tin and set to bake for 75 to 90 minutes
  • When ready, allow to cool in the tin.

Allergen control can be maintained by the use of margarine for dairy free product in place of butter, and chocolate selection.


Industrial Utility Cake Mix

Group 1 Ingredients Required:
  • Utility Cake Mix – 1000 g
  • Egg – 220 ml
  • Canola Oil – 280 ml
  • Water – 280.ml

Group 2 Ingredients Required:
  • Banana – 200 g
  • Carrots – 200 g
  • Walnut – 50 g
  • Apple – 200 g
  • Sultana – 250 g
  • Fruit Cake Mix – 500 g
  • Light Fruit – 250 g

  • Preheat your oven to 180°C (160°CF for a fan forced oven)
  • Combine Water, Oil, and Egg Well & Good Utility Cake Mix.
  • Mix on speed 1 for 1 minute, until the ingredients are well combined.
  • Scrape down bowl, mix on speed 1 for a further 1 minute.
  • Add group 2 ingredient of choice, and fold in gently.
  • Pour the mixture into cake tin. And set to bake for 50-60 minutes, inserting a skewer into the centre of the cake and checking consistency is a good indication of how you cake is going, if the skewer is clean your cake is ready to come out of the oven. Rest for 5 minutes in the cake tin, then place on a wire rack to cool.
  • Baking time for light fruit cake is approximately 1 hour.
  • Baking time for heavy fruit cake is approximately 1 hour 45 minutes.

Allergen control can be maintained by the use of margarine for dairy free product in place of butter, and chocolate selection.