Water Cake: A Dairy-free, Egg-free, Magic Cake
User Reviews
4.7
Water Cake: A Dairy-free, Egg-free, Magic Cake
Description
Water Cake: A Dairy-free, Egg-free, Magic Cake is crafted mainly from water, extra-virgin olive oil, flour, sugar, and baking powder. The inclusion of vanilla extract adds aromatic flavor, while optional cocoa powder introduces a gentle chocolate note. The cake batter is prepared by gently combining wet and dry ingredients to avoid lumps, ensuring a tender crumb. Baking in a moderately heated oven for about 45 minutes produces a cake with a lightly spongy texture and a modest sweetness.
The simplicity of this cake makes it suitable for those following vegan diets or with dairy and egg allergies. It is baked in a springform pan, which helps maintain a uniform shape and even baking. The notes underscore the importance of sifting the flour to avoid clumps and recommend conventional oven settings for best results.
After baking, the cake can be wrapped to maintain its moisture and stored in the refrigerator for up to five days. This makes it a practical dessert option to prepare ahead or keep on hand for several days.
Ingredients
- 380 ml water
- 80 ml extra-virgin olive oil 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 arrange a baking tray onto the middle shelf.
- In a small bowl, mix the olive oil, water and vanilla, then set it aside until needed.
- In a large bowl sift the flour together with the baking powder, and mix well with a whisk. Add in the sugar and cocoa powder and mix well.
- Slowly pour the oil+water mix into the dry ingredients, and gently mix with a whisker until combined and lump-free. You can also add a pinch of sea salt to enhance the sweetness of the cake if you want.
- Spray with baking oil a 7-inch springform cake pan with loose base, although not necessary, I recommend placing 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 continue to bake for a further 5 minutes, then check again.
- Take the cake out from the oven and allow to cool completely before removing it from the pan.
- Dust generously with optional confectioner sugar if you like, and serve.
Notes
- Sift the flour thoroughly with baking powder to ensure a lump-free and light cake texture.
- Preheat the oven fully using the conventional setting, avoiding fan-assisted heat for even baking.
- Consider lining the springform pan base with parchment paper to prevent sticking.
- Check cake doneness by inserting a toothpick; it should come out dry before removing from the oven.
- Wrap the cooled cake well and store it airtight in the refrigerator for up to 5 days to preserve freshness and prevent absorption of odors.
- For a gluten-free version, substitute plain flour with gluten-free flour and adjust water quantities accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 67.4g | 22% |
| Protein | 5.3g | 11% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 4mg | 0% |
| Potassium | 245mg | 5% |
| Fiber | 2.1g | 8% |
| Sugar | 30.2g | 60% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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