Christeles Gateau au Yaourt

• 1 (6-ounce) container vanilla vegan yogurt
• 1 1/2 measures granulated sugar
• 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
• 1 measure canola oil
• 3 measures Basic Gluten-Free Flour Mix (page 19) (unlike all the other recipes in this book, you should scoop the flour, instead of spooning it into the measuring cup)
• 1/2 teaspoon xanthan gum
• 1 teaspoon double-acting baking powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 tablespoon rum (optional)

1. Preheat the oven to 350F.
2. Grease a 9 by 5-inch loaf pan and sprinkle with a little flour mix, tapping out any extra.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients, adding them one at a time in the order listed above, beating on medium speed after each addition.
4. Beat until smooth, about 1 minute.
5. Pour into the loaf pan and bake in the center of the oven for about 1 hour and 10 minutes, or until the top is a lovely golden color and a toothpick inserted into the center comes out dry.
6. Rotate the pan halfway through the baking time.
7. Let cool completely in the pan on a cooling rack before turning out.
8. Slice with a sharp serrated knife.

yogurt, sugar, egg, canola oil, measures, xanthan gum, doubleacting baking powder, salt, vanilla, rum

Taken from www.epicurious.com/recipes/food/views/christele-s-gateau-au-yaourt-379128 (may not work)