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Recipe: A Vegan Summer Cake From Bain Marie Bakes

by: Well Made Clothes Staff | 3 months ago | Features

Image: the vegan summer cake by Bain Marie Bakes, photographed by @seamusphelan.

We are going out less and cooking at home more these days. So, inspired by the charitable mission behind the delicious @bainmarie_bakes, we asked Founder Emmeline Peterson to share one of her favourite recipes, a Vegan Summer Cake.


I've always loved baking, but like many others, staying home more has given me more time to spend experimenting and practicing. I'd been creating a lot of breads and pastries, but it wasn't until my grandma Marie gifted me her cake tins from the 70s that I leaned into baking cakes. To me cake represents sharing and celebration, which seems fitting right now, and there's nothing that will win people over more than bringing cake to a party or dinner.

The more I baked, the more I realised my partner and I couldn't eat everything I was making, and also that part of the joy of it for me was sharing my bakes. I started Bain Marie as an outlet for my baking, but I'm also lucky enough to be employed right now, so I decided that I could use it to contribute to charities as well. Currently $15 from every cake goes to Impact Lebabon, who are on the ground doing disaster relief, and I plan to contribute to a new charity every month.

The following is a recipe for my vegan Summer cake. It's plain vanilla but you could easily adjust it to add your own flavours.

Image: cake tins passed down from Emmeline's grandma. Photographed by @seamusphelan.


INGREDIENTS

For the Vanilla Cake
1 and 3/4 cups (220g) flour
1 cup (200g) white sugar
1 tsp baking soda
1/2 tsp salt
1 cup (240ml) vegan milk (I use oat)
2 tsp vanilla extract
1/3 cup (80ml) extra virgin olive oil
1 Tbsp white vinegar
For the Icing
2 cups (250g) icing sugar
2 Tbsp (30g) vegan butter
2 Tbsp vegan milk
1 tsp vanilla extract (or whatever flavour you like, like rosewater essence)

METHOD

Cake
1. Preheat the oven to 180°C.
2. Sift the flour into a mixing bowl.
3. Add the sugar, baking soda and salt and mix together.
4. Add the milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined.
5. Grease two small round cake tins with coconut oil or vegan butter and cut baking paper into circles to fit the bottoms. You could make this in one large tin but make sure to adjust your cooking time.
6. Divide the batter evenly between them.
7. Bake for 30 minutes.
8. Remove from the oven and insert a toothpick into the centre of the cake. If it comes out clean, then your cake is done.
9. Move to a cooling rack to cool completely. If they have risen in the middle slightly, use a serrated knife to cut the top off one cake, so the other one will sit flat on top.

Icing
1. Add the icing sugar, vegan butter, vanilla and half of the milk.
2. Beginning on low speed, mix with an electric mixer, slowly increasing speed. Add the rest of the milk, only as much as needed until it is smooth and creamy. I always find that icing can look like it will be too dry to begin with, but eventually comes together when whisked long enough. Don't add more milk until you're sure.
3. When your cake is completely cool, add the icing to the top of both cakes. Carefully place the top cake on the bottom one. Decorate with strawberries, edible flowers, or whatever you like!


Image: Bain Marie Bakes Founder Emmeline Peterson. Photographed by @seamusphelan.

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