/ / Ginger Cake Mix

Ginger Cake Mix

Contains cane sugar

This cake mix combines unbleached and whole-wheat flours with ginger, allspice and other spices. It also contains cane sugar, emulsifiers, natural flavors and xanthan gum.

Seed-oil freeNo artificial dyesNo artificial flavorsNo synthetic preservativesNo added nitritesDairy-freeVegetarianContains wheatContains corn
$15.99 lowest price at Flour & Olive
Price and stock checked Oct 30, 2026
Key nutrition facts

Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.

Ingredients: Cane Sugar, Unbleached Flour (Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzyme or Malted Barley Flour, Wheat Starch), 100% Hard White Whole Wheat Flour, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids (Vegetable Fats), Mono and Diglycerides), Powdered Sugar (Sugar, Cornstarch), Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Flavors (Vanilla Bean Powder, Dextrose, Natural Flavors), Allspice, Sea Salt, Baking Soda, Ginger, Black Pepper, Xanthan Gum
42 / 100
Poor Scored automatically
Weighted as snacks, sweets, dessertsLow confidence · Scored on 2 of 11 inputs
Nutrition facts not available. Scored on its ingredients, processing, sourcing and transparency; the Nutrition part is neutral until we can read the label.Your product? Claim this listing to add the label and it’s scored in full.
Nutrition · counts 30%50
Ingredients · counts 30%42
Processing · counts 25%30
Sourcing · counts 5%35
Transparency · counts 10%50
Why it scores 42
Nutrition 50 · No nutrition facts available; scored mid-range
Ingredients 42 · Cane sugar, 1st ingredient (added sugar, −20); Added phosphates (additive, −10); Powdered sugar, 5th ingredient (added sugar, −8); 4 more
Processing 30 · Refined flour, sugar, emulsifiers, natural flavors and xanthan gum.
Sourcing 35 · Refined flour and sugar lead; ingredient origins aren't stated.
Transparency 50 · Full list, but the mix includes unnamed natural flavors.
Cane sugar
Natural flavors
Emulsifiers
Xanthan gum
Evidence behind the Ingredients deductions
Strong evidence−40 for cane sugar, powdered sugar, unbleached flour and 1 more
Varies by additive−18 for added phosphates, mono- and diglycerides, natural flavours
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Cane Sugar Unbleached Flour (Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzyme or Malted Barley Flour, Wheat Starch) 100% Hard White Whole Wheat Flour Emulsifier (Rice Starch Polyglycerol Esters of Fatty Acids (Vegetable Fats), Mono and Diglycerides) Powdered Sugar (Sugar, Cornstarch) Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate) Flavors (Vanilla Bean Powder, Dextrose, Natural Flavors) Allspice Sea Salt Baking Soda Ginger Black Pepper Xanthan Gum
14 ingredients 5 to watch3 to avoid
Sourcing

Origin not disclosed on the product page.

Additives5 additives · 1 moderate risk
Added phosphates (E339–E343, E450–E452)StabiliserModerate risk
Absorbed more readily than natural phosphorus; high intakes are linked to kidney and heart risks, and EFSA set a limit in 2019.
Mono- and diglycerides (E471)EmulsifierLimited risk
Can carry traces of trans fat; a 2023 French cohort study associated higher intake with heart disease.
Natural flavoursFlavouringLimited risk
An undisclosed mix of extracts and carriers; the label doesn’t say what’s in it or how it was made.
Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.
Xanthan gum (E415)ThickenerNo risk
Made by fermentation; EFSA re-confirmed its safety in 2017, though large amounts can cause bloating.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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