A Northern California girl who embraces local produce moves across the pond, opens a sweets shop, and winds up baking the wedding cake for the Duke and Duchess of Sussex. The premise sounds like an elevator pitch for a '90s rom-com but this plotline features Claire Ptak. A Chez Panisse alum, Ptak runs Violet, where she incorporates gluten-free, refined sugar-free, and vegan treats into her repertoire. She's here to talk about cake, the English way, and her new cookbook, "Love Is a Pink Cake."
It's vegan, it's gluten-free — it must be the California Cake. Photo by Maren Caruso.
California Cake (VGN, GF)
Serves 12-15
For the cake:
- 3 tbsp ground flaxseeds
- 180g (¾ cup) cold water
- 210g (1½ cups) sorghum flour
- 210g (1½ cups) brown rice flour
- 40g ( 1∕3 cup) tapioca flour
- 50g (½ cup) ground almonds
- 1½ tsp xanthan gum
- 1 tbsp baking powder
- 1½ tsp fine sea salt
- 500g (2½ cups) caster suga
- 240g (1 cup) sunflower oi
- 320g (1 1∕3 cups) almond milk
- 1 tbsp vanilla extract
- ½ tsp almond extract
- Rainbow sprinkles, to decorate
For the vegan vanilla icing:
- 500g (4 cups) icing sugar, sifted
- 190g (¾ cup + 2 tbsp) vegan butter, softened
- 75g (¼ cup + 1 tbsp) almond milk
- ¼ tsp white vinegar
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp almond extract
This is one of our most popular cakes at Violet, among our vegan and non-vegan customers alike. The mixture of gluten-free flours was chosen for its flavour as much as texture. I wanted to make a vegan and gluten-free cake that was in its own delicious category. In California we are always interested in new ways to eat well and keep our health and bodies happy too. Granted this cake is full of sugar, but it is plant based and gluten free, with that good old-fashioned birthday cake vibe.
Preheat the oven to 150°C fan/170°C/ 340°F/gas mark 3½. Grease and line a 23×33cm (9×13in) cake tin.
Soak the ground flaxseeds in the cold water and set aside for at least 10 minutes before using.
In a large mixing bowl, whisk together the flours, ground almonds, xanthan gum, baking powder and salt and set aside.
Using a stand mixer fitted with the paddle attachment, beat the sugar and oil together until fluffy. Add the flaxseeds and water and mix well.
Add half of the flour mix to the sugar and oil mixture and combine, scraping down the bowl as needed. Add the milk and extracts and mix well before adding the remaining dry ingredients. Mix well to combine.
Pour the batter into the prepared cake tin and smooth the top. Bake for 45–50 minutes, or until set and a skewer inserted comes out clean. Remove from the oven and allow the cake to cool completely in the tin before removing. (You can also ice straight into the tin in true sheet cake fashion.)
Prepare the icing using a stand mixer or a handheld electric whisk. Combine all of the ingredients and whip for at least 5 minutes until light and fluffy. Spread over the cake and finish with a scattering of sprinkles.
Known for baking the wedding cake of Prince Harry and Meaghan Markle, Claire Ptak delights London with sweets from her shop, Violet Bakery. Photo by Pia Riverola.
Taking inspiration from her Northern California upbringing to the roots she planted in England, Claire Ptak enchants bakers with new recipes in "Love Is a Pink Cake." Photo courtesy of W.W. Norton.