A gluten free vegan sponge

My first attempt at a gluten free AND vegan sponge cake seems to have worked out pretty well.  I am making this because I needed a sponge base for a vegan tiramisu I am attempting because I have a very sweet-toothed vegan coming for dinner tomorrow night.  Oh, and I like making dessert.

This really was very easy, and all of the ingredients were already in my cupboard.

Ingredients
110 g Rice flour
55g Corn flour
110g Icing sugar
1 tsp Baking powder (gf)
1/2 tsp Bicarbonate of Soda / Baking soda
100 ml soy milk
55ml Rice bran oil (or other flavourless oil)
1 tsp vanilla essence
2 Tbsp golden flax seed
4 Tbsp hot water

Method

Combine the dry ingredients (excluding the flax seed) in a bowl.

Combine the wet ingredients (excluding the water).

Add the wet ingredients to the dry slowly, whisking them in until fully combined.

Grind the flax seeds to a powder and mix well with the hot water. I have an old, but working, coffee grinder that I used for this.

Add the flax seed mix to the cake batter and combine well.

Pour into a prepared tin.  I used oil and rice flour to prepare my tin.  I also used a 20cm square tin because I wanted a flat-ish cake to use for the tiramisu.  I'm trying to get something like sponge fingers really, only this will be more moist.  If you wanted this as a taller cake, then I would probably use something smaller. Or make two and sandwich them together with jam etc.

Bake at 180C/gas 4 for 20-30 minutes until golden and springy to the touch.

Once cooked, leave the cake in the tin for at least 20 minutes or until cool before turning out.

I've taken a poke at the edges of my cake, since I will be cutting it up anyway.  I am pretty pleased with the appearance and taste.

Tomorrow, I hope I can share my tiramisu with you too.