Cocoa Water Cake

The cocoa water cake is a delicious and lighter variant of the classic chocolate cake since it contains neither butter nor milk. It’s an excellent choice for those who are lactose intolerant or for those following a vegan diet. Here is the recipe for a soft and luscious cake:

Ingredients

• 250 g of all-purpose flour
• 200 g of granulated sugar
• 50 g of unsweetened cocoa powder
• 1 packet of baking powder
• 1 pinch of salt
• 60 ml of seed oil (such as sunflower or corn)
• 250 ml of room temperature water
• Powdered sugar for decoration (optional)

Preparation

1. Preheat the oven to 180 °C and prepare a 24 cm diameter cake tin by greasing it or lining it with baking paper.
2. In a large bowl, sift and mix all the dry ingredients: flour, sugar, unsweetened cocoa, baking powder, and the pinch of salt.
3. Add the oil and water gradually, stirring with a whisk to avoid lumps.
4. Continue to stir until you have a smooth and homogeneous mixture.
5. Pour the batter into the prepared tin and level the surface with a spatula.
6. Bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Remove the cake from the oven and let it cool in the tin for 10 minutes, then transfer it to a cooling rack to cool completely.
8. If desired, once cooled, you can dust it with powdered sugar for a final touch of sweetness.

Trivia

The cocoa water cake has modern origins, born from the need to create sweets suitable for those who, by choice or necessity, avoid animal derivatives or have intolerances. Its characteristics make it ideal also for those who are health-conscious, while still maintaining a rich and pleasant flavour to the palate.

If you wish, you can add chopped walnuts or hazelnuts to the cake batter for a richer taste or a bit of vanilla extract for further flavoring. Enjoy your baking!