I'm making my cake for someone with allergies, do any of your mixes contain eggs, dairy, peanuts, tree nuts or gluten?
We are proud to say, none of our mixes are made with or require Eggs, Dairy, Peanuts, or Tree Nuts.  Some of our mixes contain Gluten, though we have several Gluten-Free mixes to offer.

Are your products produced in a dedicated allergen-free facility?
Though our products are produced in a facility which also produces other allergens, we manufacture our products on thoroughly cleaned and sanitized equipment during a completely separate time while no allergens are present. In addition, we also produce our gluten free products on completely separate day of production from our gluten based products.  Many other companies produce very large amounts of product on the same day on major factory equipment, so cross contamination is definitely a major risk factor. At this time, we are still hand packaging all of Wholesome Chow's products, with lots of love. The opportunity for cross-contamination is very, very rare, if any.
We test each batch of our products using ELISA technology for the presence of gluten to ensure customer safety.

Why do I need to add Apple Cider Vinegar to some of the mixes?
Apple cider vinegar is, in a way, an egg replacer.  When combined with baking soda, vinegar creates a wonderful rising effect in our cakes.  Please note:  Distilled White Vinegar can be substituted in equal portions.

What kinds of milks can I use to bake my cake?
We prefer anything organic such as: Soy Milk, Almond Milk, Coconut Milk (the drinking kind), and if you aren't opposed to dairy, Cow or Goat Milk.  Rice milk will work ok, though we have found it does not have a high enough fat content to make our cakes as delicious as they could be :)

What is "Unrefined Cooking Oil?"
Wholesome Chow believes in using only the best products for consumption, preferably those which are not far from what is found in nature.  "Unrefined Cooking Oil" is oil which is generally cold-pressed and not treated with high heat, chemicals, perfumes or artificial colorings and can be found in any grocery store (and possibly your own kitchen!)  The best kinds of oil to use with our cakes (and in general) are unrefined:

Coconut Oil
Safflower Oil
Sunflower Oil
Grapeseed Oil
Canola Oil

What kinds of oils can I use to bake my cake?
We prefer organic, unrefined, high heat oils such as: Coconut, Safflower, and Sunflower (see above)

My cake didn't cook all the way, what happened?
All of our white cakes: Vanilla, Lavender and Chai Spice, should be baked until a nice golden brown top has been achieved.  If the brown doesn't extend all the way into the center top of the cake, then the cake is not finished.  If you haven't cut you cake open, try reheating your oven once again to 350 degrees and baking for another 10 minutes. 

My cake isn't as tender as it should be, what happened?
Over mixing is a common mistake by bakers.  All of our cakes made with Organic Wheat Flour contain gluten, which if over mixed, can become tough.  Only mix your batter until there are no more lumps, after that, stop mixing and place into your desired pan to get ready to bake.