Sheri Graham: Helping you live with intention and purpose!

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Vanilla Cake Master Mix (THM-FP)

by 84 Comments

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Vanilla Cake Master Mix in a bowl on the table.

So many enjoyed the Chocolate Cake Master Mix last week and some suggested I make a master mix for the vanilla cake version.  So…here it is!

I am so excited about these mixes! To be honest, I was getting a little weary of preparing myself desserts because it seemed like I pulled out dozens of ingredients and took tons of time to make one serving of cake! With these mixes, I am able to just pull out the mix, scoop out the right amount, mix in the wet ingredients, and it is ready to put in the dishes to bake! So simple!

I hope you enjoy this Vanilla Cake Master Mix. The vanilla cake is great with fresh berries or some Choco Pudding too poured on top! Enjoy!

Vanilla Cake Master Mix (THM-FP)

Mix all ingredients with a whisk in a container with lid. Cover with lid and store in refrigerator or freezer. (Note: This Master Mix should probably be stored in the refrigerator because of the whey protein powder, which has to be refrigerated.)

Note: Before using mix, make sure to give it a stir or two to make sure all the ingredients are mixed well and did not separate.

Yield: Makes enough master mix to make about 8 servings.

** If you find that the Vanilla Cake is not sweet enough, just add more sweetener to the Master Mix OR sprinkle in a little more stevia powder when mixing it up to bake!

To make a single serving Vanilla Cake (THM-FP):

  • 1/4 cup Vanilla Cake Master Mix (recipe above)
  • 1/3 cup egg whites
  • 1/2 t. vanilla extract (use more if you did not use vanilla flavored whey protein in the master mix)
  • 1/4 t. butter extract (optional, but I really like the added flavor!)

Mix ingredients in a small bowl. Divide into 2 small ramekins and bake in microwave for 1 minute 30 seconds (or a little less if the cake gets too dry). You can also bake these cakes in muffin tins in the oven at 350 degrees for about 20 minutes.

Makes 2 small cakes (1 serving!)

Serving Ideas: I really like this cake broken up in a bowl with some almond milk drizzled on top, and then strawberries and whipped cream!

Note: To make larger batches of these cakes, simply multiply the recipe by however many cakes you want to make, keeping in mind that one recipe makes 2 cakes.

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Related posts:

Vanilla Cake (9x13-inch) - THM:FPVanilla Cake: 9×13 Cake Using Master Mix! {THM:FP} Chocolate Cake Master Mix - (Trim Healthy Mama-FP)Chocolate Cake Master Mix (THM-FP) Trim Healthy Mama {Vanilla Cake-FP}Trim Healthy Mama {Vanilla Cake – FP} Bread in a Mug Master MixBread in a Mug Master Mix (THM-S)

Comments

  1. Sara George says

    I just wanted to thank you for this recipe! I live outside the US, and so I don't like to make all my treats with the THM baking blend. So this recipe helps stretch my ingredients that are shipped to me. I also make this egg free. I make a gelatin egg instead of egg whites, and I think it turns out great. Bloom 1 Tablespoon of gelatin in 1/3 cup water for about 5 minutes. Then gently warm it until the gelatin is dissolved while frothing it. I use my milk frother when I am dissolving the gelatin on the stove.
    Reply

  2. Ginny says

    I made this and it turned out great, thanks. I was wondering if the entire vanilla cake master mix is supposed to measure the 2 cups needed for the 9x13 recipe? I measured the 2 cups and have maybe 2 or 3 tablespoons left. I’d love to just dump all the mix in without measuring.
    Reply

  3. Ann says

    You mention a green printer button. I cannot find it! Help! Also, it would be helpful if the dates for visitor comments also indicated the year so I can read them in order.
    Reply

    • Sheri Graham says

      Hi Ann, So sorry! I recently changed my social buttons at the top of my posts and forgot to add the Printer Friendly button back in. It is there now so you can click on that green printer button that is with the other social share icons and it will bring up a printer window. As far as the comments, the most recent comments are on top. If you want to read them in order, just start at the bottom and read up. Hope you enjoy this cake mix!!!
      Reply

  4. Janell Young says

    Question...you mention that this should probably should be kept in the refrigerator, as the whey protein powder needs to be refrigerated. How would I have known that whey needs to be refrigerated? I've always stored it on the shelf; it doesn't mention storing in the refrigerator even on the package (THM Pristine Whey).
    Reply

    • Sheri Graham says

      Hi Janell, When I created this recipe, I was using a whey protein that was not from THM, and I think it said to keep in a cool dry place. You probably don't have to refrigerate it if you use it up in a timely manner. I just like to keep my mixes like that refrigerated. But it would probably be fine not too.
      Reply

  5. Chloe says

    Hi there! Could I use 1 cup of THM Baking blend instead of 1/2 cup oat fiber and 1/2 cup coconut flour??
    Reply

    • Sheri Graham says

      Hi Chloe, I think I would sub for the oat fiber, coconut flour, and protein powder. Those three together I think are more like the ingredients of the THM Baking Blend. So you would use 1 1/2 cups of the THM blend in place of those three ingredients. I would just make a single batch at first to test it out before making a bunch to see if it works ok. I bet it will though!
      Reply

  6. Jennifer says

    If I halved the 9x13 recipe and put it in an 8x8 or 9 in round pan, which do you think would be better or would both be too big of a pan for only half th recipe. They need to make a 4.5x7.5 in pan for half recipes! 😊
    Reply

    • Sheri Graham says

      Hi Bonnie, I mean Gentle Sweet (which is similar to Truvia). They used to call it Gentle Sweet and then when they came out with their Super Sweet Blend they changed the name. Hope that helps!
      Reply

  8. Lori says

    Good evening, since the recipe makes two cakes does that mean it is two servings? I wasn’t sure if you maybe put fruit or something between the two pieces for one serving. Thanks, Lori
    Reply

  9. Martha Tyler says

    Is there a way to use powdered egg whites in the main recipe and if so how much? I would like to have this where I don't have to add 2/3 c egg whites and just extra liquid.
    Reply

    • Sheri Graham says

      Hi Martha, I bet you probably could. I have never used powdered egg whites. You said 2/3 cups egg whites, but for the single recipe, you only need 1/3 cup egg whites. Just wanted to clarify that! So the master mix makes about enough mix to make 8 single servings. So I guess what I would do is figure how much egg whites you need for 8 servings (which would be 1/3 x 8 = 2 2/3 cups egg whites). Figure out what the equivalent is for that in powdered egg whites and add that to the master mix AND the water amount, divide it by 8 to determine how much extra liquid to add to the individual recipe. Clear as mud? Once you figure out those amounts, write it down so you don't forget the next time! Good luck! Note: If you wanting to make the 9x13 cake, you would just use one whole master mix recipe, add in the egg white powder and water that is equivalent to 2 2/3 cups egg whites, then add the rest of the ingredients and that should do it!
      Reply

  10. Tabitha Griffith says

    When I try to print this recipe, using Safari on my iMac, it just shows a mostly blank frame with the title at the top. Just FYI.
    Reply

    • Sheri Graham says

      Thanks for letting me know Tabitha. I fixed it for now. You can print the recipe by clicking on the green printer button and then clicking on the stuff you want to delete. That way you can just print the parts of the post that you want to print.
      Reply

  11. Adrienne Droogsma says

    Could I replace the whey powder with THM collagen? My son cant have the whey powder :'(
    Reply

    • Sheri Graham says

      Hi Adrienne, I don't know for sure. I've never tried that. I'm not sure if the collagen would act differently in the recipe or not. Maybe make a very small batch to test it out. Good luck!
      Reply

    • Nancy says

      I too have a son that can't have dairy or soy and another child can't have gluten. Yesterday, I played around with this recipe and made only a half batch of the Master Recipe omitting the whey and subbing collagen and gelatin. I used a 1/4 C measuring cup and eye-balled the amounts putting in about 2/3 collagen and 1/3 gelatin. I had read somewhere that gelatin can give things a creamy consistency. Collagen doesn't seem to do that, though I'm not very experienced with these two ingredients. The batter wasn't quite the consistency that I'm used to, but it cooked up nicely. Warning, if you brown the edges of the crust it takes away from the taste, almost a burnt taste even though the color was a beautiful light golden hue.
      Reply

      • Sheri Graham says

        Thank you Nancy for sharing your tweaks for those that can't have dairy! That is great that you found a solution! I hope others will benefit from it too :). Thanks again!
        Reply

  13. Kathryn Judson says

    I was wondering if you have a master mix for a yellow cake? I have a wonderful pumpkin cake recipe we love for Thanksgiving time and it starts with a yellow cake mix...I do not yet understand how to convert a recipe I have to be THM friendly. :) Thank you!
    Reply

    • Sheri Graham says

      Hi Kathryn, You won't be able to use this mix in place of a cake mix probably. I would just search for a pumpkin cake recipe that is THM friendly. OR just make your family's favorite recipe and just have a small piece as a treat.
      Reply

  14. Kim says

    Can this be used to sub for any of your fuel pull cake-type recipes? I notice most of them contain oat fiber and coconut flour, but not the whey protein powder. It would be much easier to pull out this mix than all those ingredients for a single serving!
    Reply

    • Sheri Graham says

      Hi Kim! I emailed you too, but I would think this would work to use the vanilla cake master mix in place of the dry ingredients on my fp cakes. Give it a try!
      Reply

  15. Tonisa says

    Hello, just wondering if I add a whole egg and butter, would this be considered an S? I love this recipe. Thanks so much for sharing. ?
    Reply

  16. Nikki Stone says

    Hi, again! I just wanted to let you know I made knockoff Tastycake Tandycakes with your vanilla cake as the base & extra PB mix & skinny chocolate from the Treece's I was making. It turned out pretty darn close! Tandycakes are huge here in PA! I'm not sure how to post a pic but I have some! This obviously puts it in S mode but I think it's actually light S.
    Reply

  17. Sherah Kraan says

    Hi Sheri! :) I just wanted to let you know that I used your cake mix to make fp pancakes this morning (all I added was 1/8 c. 0% Greek yogurt to the ingredients for the regular cake) and made 4 pancakes in my Perfect Pancake pan. They were the BEST pancakes I've had in plan! (I've tried around 20 different recipes...I have a bit of a pancake obsession! Lol :) ) Anyway, I just wanted to stop by and say thank you for posting the fp cake mix, you've helped me end my pancake quest! :) LOL I haven't tried them in the waffle iron yet, I think they'd make amazing Belgian waffles though too! I can't wait to give it a try too! :)
    Reply

    • Sheri Graham says

      Hi Sherah! Thanks so much for sharing! I never thought of using that recipe to make pancakes! Maybe I'll try to make some for lunch. Sounds awesome! If I like how they turn out, do you mind if I post the recipe here on my blog for others to try and enjoy? Just let me know!
      Reply

        • Sherah Kraan says

          Also, I forgot to mention, instead of the oat fiber and coconut flour in the original recipe I subbed my knockoff THM baking blend ( 4 c. Oat fiber, 1 1/2 c. Coconut flour,1 1/2 c. Flax meal, 1 1/2 c. Almond flour 8 T. Gelatin 2 tsp. Gluccomannon) because I didn't have either of those ingredients at the time. *Edit: I just tried it with the coconut flour and oat fiber (my netrition order arrived! Lol) and both pancakes and waffles turned out beautifully! :) Yay! Thm baking blend and the original recipe can be used with equal success! :) *
          Reply

          • Sheri Graham says

            That's great Sherah! I made the pancakes for lunch yesterday and they were really good. I am going to try waffles next. I'll do a post about this revision this week on my blog! Thanks again!

  18. missy says

    Love this mix! Im still new and figuring out fuels, so if i have 1 serving of the vanilla master cake mix and 1 000 yogurt, what do i have?
    Reply

    • Sheri Graham says

      So glad you like the mix! If you have these separate, they would both be FP. But I think if you add a whole container of the tripe zero yogurt, you may be pushing it into more of an E meal because the yogurt is higher in carbs. If you want some yogurt on top, just add a bit to keep it in FP. Hope that helps!
      Reply

  19. Keri says

    Just stumbled upon your blog...I'm so excited! Recipe looks amazing and so easy. Can't wait to check out your other recipes and DIY! Blessings, Keri
    Reply

  20. Deb Claytor says

    Dear Sherry, I am writing to know how much would I use to substitue this for regular cake mix, and is there anything else I need to do, or can I follow a recipes as is after substituting the boxed cake mix with this?
    Reply

    • Sheri Graham says

      Hi Deb! When you work with gluten-free flours, they don't always work the same as regular flours. So it makes it pretty hard to just sub out something like a cake mix with the baking mix. For one thing, the cake mix has sugar in it already and the baking mix does not. I also know that gluten-free flours usually need more eggs. If you are looking for a good pumpkin cake recipe, here is one that we love: https://www.intoxicatedonlife.com/2012/11/06/gluten-free-pumpkin-cake-with-cream-cheese-frosting-sugar-free/
      Reply

  21. mamak says

    What if I wanted to used a whole egg? Is one egg going to replace the 1/3 c. whites and make it a S?
    Reply

    • Sheri Graham says

      You would need to use something like sweetened Greek yogurt, or a low fat whipped topping. I think some like to make a frosting using fat free cream cheese I think too, sweetened and add a little vanilla and almond milk.
      Reply

  23. Teresa says

    Hi Sheri, I struggle with food allergies at my house, so I have two questions for you. I have a child who is allegic to oats. Can you suggest a good replacement for oat fiber? I have another child who is allergic to whey. Can you suggest a replacement for the whey protein powder? Thanks!
    Reply

    • Sheri Graham says

      Hi Teresa, There really isn't a good replacement for the oat fiber, because oat fiber has 0 carbs and 0 fats. In recipes, you could probably add more coconut flour in place of the oat fiber, but that would make the recipe higher in fat. I don't have any idea about a replacement for the whey protein powder. I know there is an allergy THM group on Facebook. Maybe you can check that out and ask there!
      Reply

  24. Cyndi says

    Hi Sheri, Thank you for sharing your recipe. Do you think this would work with the muffin in the mug recipe also ? I mean to make a mixture of all The dry ingredients and store it in the freezer and pull it out and add the liquids for a single serving? Thank you Sheri!!
    Reply

  25. Anne says

    Just tried this recipe and was SO thankful it didn't taste or look like mattress foam like another recipe I tried. Thank you for taking the time to make these recipes. They have all been great. This recipe would probably be good as a pancake batter, also.
    Reply

    • Sheri Graham says

      Hi Anne! Yeah! So glad you liked this recipe! I just used it a couple days ago and added some cinnamon, nutmeg, and cloves to it to make a spice cake. It was so good too! Glad you liked it.
      Reply

  26. Teresa says

    Sheri I made ur master vanilla cake recipe so I could make me some cakes. I didn't want to waste my eggs but I had 1 egg white in frig so I added enough l/f cottage cheese (app 2 Tabkespoons) and water to make up the 1/3 cup egg whites. (With that 1 egg white) I baked in 1 ramekin until brown on top and it was really yummy. With the sub I still think this would still be a fuel pull since I didn't go over the limits in the cottage cheese. It was very moist and delish and had more protein:) What do u think?
    Reply

    • Sheri Graham says

      Hi Teresa, You did great! Subbing some cottage cheese and water to make up the egg white amount doesn't change it out of FP at all. Glad you liked it!
      Reply

  27. Courtney says

    Hi there! This is fabulous! Could you please share how many servings each of the master mixed ( both cakes and bread) are supposed to make? I'd like to calculate the calories of each mix serving size for tracking, but need serving size info to do so. Thanks so much!
    Reply

    • Sheri Graham says

      Hi Courtney, I just edited all the recipes to include a yield amount so you will know about how many servings the master mixes make. Hope that helps!
      Reply

  29. Julie says

    I mixed this up last night and have made it twice now. :-) Love the flexibility of the mizx, as well as the ease of only having to measure out a scoop and throw in flavor/extracts and egg whites. Most convenient! I'm wondering about the purpose of the glucci in the recipe? It seems plenty thick enough and we have plenty of fiber from the Oat Fiber.
    Reply

    • Sheri Graham says

      Hi Julie! Glad you are liking the mix :). The glucci is just supposed to help hold the cake together since it is gluten free. Some have left it out and it still worked ok. Give it a try and see!
      Reply

    • Sheri Graham says

      Hi Kris! Here is the THM conversion chart that comes in so handy! This tells you how to convert when using different sweeteners. https://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
      Reply

    • Sheri Graham says

      I did not refrigerate mine either for quite a while, and then I saw on my whey protein container (the swanson's one) and it said to refrigerate. It is probably ok, it may just keep it fresher or something.
      Reply

  33. Lyssa says

    Oh happy day! I have a jar standing by. I'll be adding lemon juice and Chia seeds for your lemon cake! Woo-hoo!
    Reply

  36. Courtney says

    I have all of the ingredients by oat fiber but I'd love to make this! Any suggestions for replacements?
    Reply

    • Sheri Graham says

      Hi Courtney, If you replace the oat fiber, then you most likely will move this recipe out the FP category. You could probably us almond flour, but that would make it an S because of the extra fat. I'm not sure how much you should use because oat fiber absorbs the liquids really well. Almond flour does not, so you would probably use more of it in the recipe. You really need to just get some oat fiber. It is very cheap to buy!
      Reply

    • Tbeth11 says

      You can try substituting psyllium powder for oat fiber. It is sometimes available locally in the health food section, while I had to order oat fiber online. That said, I haven't tried the substitution in a recipe, but have seen it recommended a few times as a workable sub (either way).
      Reply

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