Spongecake
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.
Recipe information
Yield
makes 1 10-inch cake
Ingredients
Preparation
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.
