Vanilla sponge cake
1 1/2 cups My gluten free flour mix
1 cup grated palm sugar or honey
1/3 cup oil (I use coconut oil)
1 cup water (or dairy free milk such as almond milk)
1 teaspoon baking powder
1 teaspoon baking soda
1 - 2 teaspoon vanilla powder/extract
1 tablespoon apple cider vinegar
Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake)
Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
Using a mixing jug, beat the oil, vinegar, vanilla, sugar and water together. Mix well.
Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.