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Water Cake with Cocoa

17/11/2023

Water cake is a light and simple dessert, suitable for those who wish to avoid the use of milk and eggs. Some consider it the vegan version of the classic chocolate cake. Since cocoa is a fundamental element for this recipe, we create a delicious cocoa variant. Here’s the recipe for a cocoa water cake:

Ingredients

  • 200 g of all-purpose flour (or whole wheat flour for a more rustic version)
  • 200 g of sugar (cane sugar can also be used for a richer flavor)
  • 40 g of unsweetened cocoa powder
  • 300 ml of water
  • 80 ml of sunflower seed oil (or other neutral vegetable oil)
  • 1 packet of baking powder
  • 1 pinch of salt
  • (Optional) Flavoring, such as vanilla extract or grated orange/lemon zest, to add a personal note

Preparation

  1. Preheat the oven to 180 °C.
  2. In a large bowl, mix the dry ingredients: sifted flour, sugar, unsweetened cocoa powder, baking powder, and a pinch of salt.
  3. Add the water and oil, mixing with a hand whisk or an electric beater until the batter is smooth and lump-free.
  4. If desired, add a flavoring of your choice, such as vanilla extract or orange/lemon zest.
  5. Pour the batter into a previously greased and floured cake pan or lined with parchment paper.
  6. Bake the cake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Once baked, let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

If you like, you can dust the surface of the cake with powdered sugar, or create a chocolate glaze for an extra touch of indulgence. Here’s an idea for a simple glaze: melt some dark chocolate with a little water and a spoonful of powdered sugar, stirring until you get a smooth and shiny cream. Pour the glaze over the cooled cake and let it set.

This is a simple and versatile recipe, ideal for those looking for something sweet but not too elaborate.

Curiosity

This cake, probably born out of the need to satisfy the craving for sweetness even during lean times or economic hardships, has become a symbol of inclusive pastry, suitable for vegetarians and vegans. Its humble origins do not compromise its deliciousness and fluffiness, which is particularly appreciated on any occasion.