I learned from my mother that the easiest dessert to bake for a dinner party is a simple spongecake. It takes almost no time and can be dressed up to look quite fancy. This not-too-sweet cake can be served with fresh berries or compote and topped with a dollop of Vegan Whipped Topping (page 113) for a light finish to any meal.

　　

Ingredients

makes 1 10-inch cake

　　1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk

　　1 1/2 cups granulated sugar

　　1 tablespoon pure vanilla extract

　　3 tablespoons canola oil

　　3 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 teaspoon xanthan gum

　　4 teaspoons double-acting baking powder

　　1/2 teaspoon salt

　　1 cup warm rice milk

　　

Step 1

Preheat the oven to 350°F. Grease a 10-inch Bundt pan or tube pan, and dust with a little flour mix, tapping out any extra.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, whisk the egg replacer until foamy, about 1 minute. Add the sugar, vanilla, and canola oil, and beat on medium speed for 2 minutes.

　　

Step 3

In a separate bowl, whisk together the flour mix, xanthan gum, baking powder, and salt.

　　

Step 4

Add the dry ingredients to the wet, alternating with the rice milk, mixing on low until smooth, about 1 minute. Pour into the pan, and bake in the center of the oven for about 40 minutes, or until golden on top and a skewer inserted into the center of the cake comes out clean. Rotating the pan halfway through the baking time. Turn out immediately onto a cooling rack and let cool to room temperature before slicing.

　　Allergen-Free Baker's Handbook