There’s no need for milk, butter, or eggs; just a few pantry staples. This water cake is quite magical and ideal for breakfast or tea time!
Difficult times call for creative measures, and among many things, this includes reinventing the way we cook and bake. Especially when you’re cooped up at home.
Because local retailers are now facing a dairy and egg crisis, I’m attempting to use milk, butter, and eggs as little as possible.
This means I haven’t prepared many sophisticated sweets recently, but I have been experimenting with new methods to make them. simple sweet treats using pantry staples, and as fewer ingredients as possible.
This simple Italian cake recipe is ideal.
It’s comparable to other famous British and American sweets like weird cake, crazy cake, or depression cake, but it’s even simpler to make since it contains less components.
Easy cupboard ingredients
Water cake has been around for decades in Italy. It’s soft and crumbly, with a delicious hint of vanilla and chocolate, and made with just 6 simple cupboard ingredients.
Flour, baking powder, vanilla extract, oil, water, sugar, and chocolate powder, if using.
That’s it!
No milk, no butter, no eggs necessary. This accidentally vegan cake is pure magic and surprisingly simple to create, even if you’re a beginner baker.
Flour: All-purpose flour works well here, but Italian flour 00 is much better since it’s a little stronger and will make the cake rise a little more.
You may also eliminate the baking powder if you use self-rising flour.
In this case, note that your cake will rise a lot more than mine, and the texture might not be just as crumbly and light. As a result, I suggest sticking to all-purpose flour.
Sugar: There are no sugar restrictions; use anything you like, whether it’s white, demerara, caster, brown, or coconut sugar.
Oil: Either vegetable oil or extra-virgin olive oil may be used.
I used a really nice medium-fruity extra-virgin olive oil and it was completely unnoticeable – so don’t be concerned about your cake tasting like olive oil!
Water: This basic plain water is the secret ingredient in this simple cake.
If you choose, you may simply replace the same quantity of water with fresh orange juice, milk, or plant-based milk.
Baking powder: If you’re using self-raising flour, you don’t need it; otherwise, 2 teaspoons is all you need (about 14 gr).
Vanilla extract or paste: any of these works just fine.
If you don’t have any, use the zest of one organic orange or lemon instead.
Cocoa powder: this is totally optional but totally recommended.
I used 4 tablespoons cocoa powder to give it a subtle chocolaty flavor, but you may completely eliminate it or use any other flavorings you choose.
Instructions
I’m not sure about you, but cake disasters always put me in a foul mood.
So, if I need a fast cake for a celebration, I turn to this recipe. it simply never fails.
This has been my go-to chocolate cake recipe for years, and I can do it with my eyes closed.
It’s completely foolproof, making it ideal for inexperienced bakers, making with kids, or as a last-minute party dessert.
1. Begin by combining the olive oil, water, and vanilla extract in a small dish and setting it aside until required.
2. In a large bowl sift the flour together with the baking powder, and mix well. Combine the sugar and cocoa powder in a mixing bowl (if using).
3. Pour the oil+water mixture slowly into the dry ingredients, whisking gently until blended and lump-free.
4. Spray a springform cake pan with baking oil, then pour in the cake mixture and smooth the top with a spatula.
5. Bake for approximately 40 minutes, then test for doneness with a toothpick inserted in the middle of the cake.
If the toothpick comes out clean, the cake is done and may be removed from the oven securely.
6. Allow it to cool fully before removing from the pan.
7. If desired, dust with confectioner’s sugar and serve with your favorite cup of tea!
This simple dairy-free cake is soft and spongy, absorbing a lot of moisture from the cream.
As a result, you may use any filling or icing you choose ( mascarpone and orange cream and ricotta frosting are two personal favourites).
You may alternatively cut it in half horizontally and apply a large quantity of the renowned sauce on top. homemade Italian chocolate spread , for a super indulgent treat.
Because the cake is so durable, you can prepare a few batches and stack them for a quick birthday cake.
Add other ingredients
The beauty of this Italian chocolate cake is that This foundation may be used to construct hundreds of different cakes.
Make it your own by adding your favorite ingredients; here are some of my favorites:
Nuts: Toasted almond flakes, walnuts, and hazelnuts all work well.
Chocolate: Dark chocolate, chocolate chips, white chocolate, or milk chocolate all work fantastically well.
Fruit: blueberries, chopped strawberries, bananas or apples would make a fantastic addition. Simply add them when your batter has finished cooking.
Baking tips
1. Remember to sift the flour! The only way to eliminate lumps and get an extremely light, spongy cake is to sift the flour.
2. Always pre-heat oven before baking the cake.
3. Use the standard oven setting rather than the oven fan option.
4. For easy release, use a cake pan with a loose base.
4. Bake the cake in the center of the oven.
5. To verify whether it’s done, just open the oven door towards the conclusion of the baking time.
Storage tips
This simple vegan cake can keep in the fridge for up to 5 days.
Wrap with plastic wrap or place in an airtight container. This will prevent it from drying out, and from catching the smell of other foods in the fridge.
More simple desserts to try:
If you’re seeking for more quick sweets prepared with a few basic ingredients, I’ve got you covered!
Try my popular 2-Ingredient Nutella cake , this traditional egg-free tiramisu , or this classic gluten-free chocolate cake for simple sweets you can prepare with and for the people you care about.
Also, if you’re searching for additional pantry recipes, have a look at these. easy recipes with pantry ingredients .
No milk, no butter, no eggs needed, only simple cupboard ingredients. This water cake is quite magical and ideal for breakfast or tea time!
Prep Time5 mins
Cook Time40 mins
Course: Dessert
Cuisine: Italian
Serving: 8 people
Calories: 291kcal
Ingredients
- 380 ml water
- 80 ml extra-virgin or vegetable olive oil
- 1 teaspoon vanilla extract or paste
- 370 g all purpose flour
- 2 teaspoon baking powder
- 240 g sugar
- 4 tablespoon cocoa powder, optional
Instructions
- Preheat the oven to 180°C/360°F/Gas Mark 4 and place a baking tray in the center of the oven.
- Combine the olive oil, water, and vanilla in a small dish and leave away until required.
- In a large bowl sift the flour together with the baking powder, and mix well with a whisk. Mix in the sugar and cocoa powder well.
- Pour the oil+water mixture slowly into the dry ingredients, whisking gently until blended and lump-free. If desired, add a pinch of sea salt to enhance the sweetness of the cake.
- Spray a 7-inch springform cake pan with a loose base with baking oil; if desired, place a disk of parchment paper over the base. Pour in the cake batter and even the top using a spatula.
- Arrange the cake pan onto the middle rack and bake in the oven for about 45 minutes, then insert a toothpick in the middle of the cake. If it comes out dry, your cake is done; otherwise, bake for another 5 minutes and check again.
- Remove the cake from the oven and set it aside to cool fully before removing it from the pan.
- If used, liberally dust with confectioner sugar before serving.
Notes
US Measurements
1 cup + ½ cup + 1.5 tablespoon (or 1.6 cups) water
13 cup extra-virgin olive oil or vegetable oil + 1 teaspoon
1 teaspoon vanilla extract or paste
2 cups + ¾ cup + 2 tablespoon all-purpose flour
2 teaspoon baking powder
1 cup + 3 tablespoon sugar
4 tablespoon cocoa powder (optional)
Gluten-free Water Cake
Replace ordinary flour with Dove gluten-free flour and increase the water to 420 ml.
Baking tips for the best cake
1. Remember to sift the flour! This is the only way to avoid lumps and get a super light spongy cake.
2. Always pre-heat oven before baking the cake.
3. Use the standard oven setting rather than the oven fan option.
4. Bake the cake in the center of the oven.
5. To verify whether the cake is done, only open the oven door towards the end of the baking period.
How to store
This simple vegan cake can keep in the fridge for up to 5 days.
Wrap with plastic wrap or place in an airtight container. This will prevent it from drying out, and from catching the smell of other foods in the fridge.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook – Looking at your pictures makes my day!
Nutrition
Sodium: 4mg | Potassium: 245mg | Fiber: 2.1g | Sugar: 30.2g | Calcium: 66mg | Iron: 3mg Calories: 291kcal | Carbohydrates: 67.4g | Protein: 5.3g Fat: 0.9g Saturated Fat: 0.3g
The data shown is an estimate from an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Related Questions
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What are the 3 types of cake?
The following is a thorough but not complete list of the fundamental kinds of cakes.
- Cake with butter. Bake this easy buttermilk-raspberry butter cake into a layer cake, sheet cake, or even a DIY wedding cake.
- Pound Cake.
- Sponge Cake.
- Genoise Cake.
- Biscuit Cake.
- Angel Food Cake.
- Chiffon Cake.
- Baked Flourless Cake.
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What is raindrop cake made of?
Mineral water and agar agar powder are the only two components in the traditional raindrop cake. As a result, this dessert is vegan and has nearly little calories. The cake itself almost has no taste, cuz it’s just water and agar agar powder. So it is always served with brown sugar syrup and roasted soybean powder.
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Can I use milk instead of water cake?
Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Keep in mind that milk will add calories and somewhat alter the nutrition.
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Why is it called Dump Cake?
A dump cake is a kind of American food that is similar to a cobbler but has a cake-like topping. It is so named because it is prepared by “dumping” ingredients (typically canned fruit or pie filling, followed by a boxed cake mix) into a cake pan without mixing.
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What is the most loved cake in the world?
Chocolate
Rank Cake Total no. of monthly searches worldwide 1 Chocolate 394,050 2 Red velvet 322,310 3 Carrot 313,320 4 Banana 192,170