Chocolate Cake

NEW! Mini Chocolate Chip Cookies – Snack Packs

The same XO Baking Co. taste you love, now in a ready to eat bite-sized treat!  These mini chocolate chip cookie snack packs are perfect for your kid’s lunches or on-the-go snacking! Order today!

All Purpose Flour Blend

Got Questions About XO Products? Ask Away!

Can I use your All Purpose Flour in my Grandmas chocolate cake recipe? Yes! Our All Purpose Flour Blend has been formulated to replace regular All Purpose (wheat) flour, cup for cup, in any recipe. Use it for cakes, cookies, muffins, brownies, pie crust, quick breads, scones, pancakes, waffles and much more! Find out more by reading our FAQ page where questions about our kosher or vegan standing or the best way to store products are only a click away.
Chocolate Buttermcream Frosting

Where Can I Pick Up XO Baking Mixes In Stores?

In addition to online ordering, you can find  XO Baking Co. ™ Gluten Free Baking Mixes at a store near you using our online search tool! You’ll find us in the finest Canadian retailers too. More and more stores are adding quality, great tasting XO Baking Co. products EVERYDAY! So ask your grocer where you can find it on their shelves!


One of my all time favorite desserts is Lemon Cake. Not a fancy lemon cake.  Just your traditional lemon bunt or loaf cake with the almost transparent glaze on top.  My good friend Sheryl, from Culinary school, started a fantastic food blog, called Mama’s Gotta Bake and she posted this wonderfully looking lemon cake recipe from the Barefood Contessa.  The only problem … it wasn’t gluten free!  But, with the help of my Gluten Free All Purpose Flour Blend, the problem was immediately fixed.  Boy oh boy was this a treat!!

Lemon Cake

Adapted from Barefoot Contessa at Home

1 1/2 cups XO Baking Co. Gluten Free All Purpose Flour Blend

2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain greek yogurt 

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (about 2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup powdered sugar

2 tablespoons freshly squeezed lemon juice


Preheat the oven to 350 degrees F.   Grease an 8 1/2 x 4 1/4  inch loaf pan. For easy removal, line the bottom of the pan with parchment paper.

 In a medium bowl, whisk the flour, baking powder and salt together.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla extract. Slowly add the dry ingredients into the wet ingredients, mixing by hand or with an electric mixer. Lastly, mix the vegetable oil into the batter, until smooth. Pour the batter into the prepared pan and bake for about 50 minutes, until a toothpick inserted into the middle of the cake comes out clean. 

Cook the 1/3 cup of lemon juice and remaining  1/3 cup sugar in a saucepan pan, over low to medium heat, until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully take cake out of pan and place on a cooling rack over a baking sheet. While the cake is still warm, take a toothpick or skewer and gently poke holes into cake and then pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

To make the  sugar glaze topping, whisk together the powdered sugar and lemon juice to a pourable consistency, and then pour over cake.