簡單食品 - 黃色蛋糕粉

The collagen peptides in this mix make the cake hold together without that crumbly mess I usually get from gluten-free baking—it sliced cleanly the next morning. Sweetness from erythritol is mild, so I added a bit of honey, but the almond and coconut flour blend gave it a nice, dense crumb.

The texture is surprisingly close to regular cake mix, especially since it’s all almond and coconut flours—no grittiness at all. Bakes up golden and holds together nicely, and the erythritol sweetness doesn’t leave that weird cooling aftertaste I’ve had with other mixes.

I love that this uses collagen peptides and almond flour instead of wheat—my kids couldn't tell the difference. The texture was dense but moist, exactly what I wanted for a quick snack.