Kells Coffee Crème Cake Mix (2kg)


For coffee fans everywhere, our mix delivers a fine-textured cake with a mild coffee flavour and the perfect tan colour. Containing natural flavours and colours, bakers just need to add water, egg and vegetable oil.


24 in stock


Ingredient Declaration: Wheat Flour, Sugar, Milk Powder, Rapeseed Oil, Maize Starch, Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Egg Albumen, Wheat Gluten, Coffee Extract, Emulsifiers ( Sodium Stearoyl Lactylate, Monoglycerides of edible fatty acids, Polyglycerol esters of fatty acids), Barley Malt Flour, Rice Flour, Natural Cream Flavour (Milk), Soya Flour, Salt, Thickener: Carboxymethylcellulose, Preservative: Sorbic Acid, Flour Treatment Agent: Ascorbic Acid
Allergen information: Contains cereals containing gluten (wheat, barley), milk, egg, soya. Made in a facility that handles cereals containing gluten, soya, milk, egg and sesame
Suitable for Vegetarians: Yes
Suitable for Vegans: No

Additional information

Weight 2 kg

2kg (€8.99), 12.5 kg (€52.50)

Nutritional Information

Typical values per 100g of the product supplied by Kells or The Little Mill

Energy: 385kcal/1612kj
Fat: 6.3g
(of which saturates): 1.5g
Carbohydrate: 72.7g
(of which sugars): 39.5g
Fibre: 1.3g
Protein *: 8.9g
Salt: 1.9g

*Note the protein values relate to total protein for nutrition and should not be taken as an indication of gluten quality.

Suggested Recipe

For an 8 inch diameter round celebration cake
Coffee Cake Mix: 610g Egg: 215g
Water: 140g Vegetable Oil: 195g

Suggested Method:
1. Use an electric mixer with a beater attachment.
2. Mix egg, oil and water in a jug until smooth, and add to the premix in the mixing bowl.
3. Mix on slow speed for 1 minute and then 4 minutes on fast speed.
4. Place mix into a greased or paper lined 8" round tin.
5. Bake in a domestic fan oven at 130°C for 1 hour 30 to 1 hour 40 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked.
6. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weight you require.
7. We recommend you allow the cake cool in the tin for 10 minutes before turning out onto a wire rack with the top crust becoming the base.
8. Once it is cooled, wrap it and store it in a cool dry place. For best results decorate the cake within 48 hours of baking and the cake should be eaten within 10 days of baking.
Tip: If the cake peaks in the oven too much, the oven may be a little hot, so reduce the oven temperature.


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