Chocolate Cake Mix With Fresh Milled Flour
Make your very own chocolate cake mix with fresh milled flour, perfectly packaged in a cute quart-size mason jar! Say goodbye to the boxed versions and hello to convenience with a homemade from scratch touch. When you’re milling your own flour, finding practical shortcuts can be tricky, but this recipe combines simplicity, wholesome ingredients, and charm all in one.
Equipment
- Quart Mason Jar & Air Tight Lid You could use any air tight container or bag
- Large Canning Funnel This is not required, but will make filling the jars much cleaner & easier.
- Fabric, Ribbon, and/or Bow *Optional for decoration
- Gift Recipe Card Tag *Optional- My daughter sells these prefilled out with baking instructions or blank so you can hand write them. (Holiday & Non Holiday options)
Ingredients
Bottom Layer- In The Jar First
- 210 g Fresh Milled Flour ~1&7/8 cups I recommend Soft White Wheat, Spelt, or Einkorn
- 32 g Potato Starch 1/4 cup You can sub for cornstarch, tapioca starch, or arrowroot
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Middle Layer- In The Jar Second
- 64 g cocoa powder 2/3 cup
Top Layer- In The Jar Last
- 332 g Raw Cane Sugar Fine grind 1&2/3 cup (You can sub for sugar, Sucanat, honey granules, or maple sugar- any dry sweetener)
Instructions
- Firstly, mill your flour. I recommend soft white wheat, but spelt or einkorn would work as well.
- I like to put my wide mouth quart size mason jar on my kitchen scale, and zero out the scale.
- Then, I put 210g of freshly milled flour into the bottom of the jar. You may need to jostle down the flour so it settles. This mix, when done should be a tight fit into the jar.
- On top of the flour, I put the potato starch, baking soda, baking powder, and salt.
- In the middle layer, I put a layer of 64g cocoa powder.
- Then, I top it all off with 332g of raw cane sugar. Gently jostle the jar so that everything fits, and the sugar is below the top of the rim, so that you can put on a lid
- Place an airtight lid onto the jar.
- Decorate as desired, you can be as creative as you wish! I have a link to the Recipe Cards you see in my photos that you can print out at home!
- See storage directions below.
Prepare The Fresh Milled Flour Chocolate Dry Cake Mix
- Add entire contents of the FMF Chocolate dry cake mix into a large mixing bowl.
- Then, add 1&1/2 sticks of melted butter (3/4 cup, 170g), 3 eggs, 1 TBSP Vanilla Extract, and 1 cup of buttermilk (227g.) (Alternative to the buttermilk is 1 TBSP white vinegar or lemon juice plus 1 cup of whole milk)
- Mix ingredients just to combine, don't overmix. Allow the cake mix to sit while the oven preheats.
- Preheat the oven to 350*F
- Grease or Butter a 9x13 pan OR two 8x8 round cake pans.
- Bake the cake for 25-30 minutes, just until a toothpick comes clean without batter on it. Don't overbake, or it can get dry.
- Let the cake cool, and then top with your favorite buttercream. I have different buttercream recipes to choose from in the links at the bottom of this post.
- *Alternative Cupcake baking- To make these into cupcakes, bake at 350*F for 15-20 minutes, just until a toothpick comes clean without batter on it. Don't overbake, or it can get dry.
Video
Notes
How To Store: I recommend you keep your dry cake mix sealed in an airtight container. They should be stored in the fridge for 7 days, or for longer storage, keep in the freezer for up to 4 months.