Spongecake

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Grease a 10-inch Bundt pan or tube pan, and dust with a little flour mix, tapping out any extra.
3. 3
   In the bowl of a stand mixer fitted with the paddle attachment, whisk the egg replacer until foamy, about 1 minute.
4. 4
   Add the sugar, vanilla, and canola oil, and beat on medium speed for 2 minutes.
5. 5
   In a separate bowl, whisk together the flour mix, xanthan gum, baking powder, and salt.
6. 6
   Add the dry ingredients to the wet, alternating with the rice milk, mixing on low until smooth, about 1 minute.
7. 7
   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.
8. 8
   Rotating the pan halfway through the baking time.
9. 9
   Turn out immediately onto a cooling rack and let cool to room temperature before slicing.