Water Cake without milk, eggs, and butter

The water cake is an excellent choice for those following a vegan diet or for those with food intolerances. Here’s how to make this light and fluffy cake.

Ingredients

• 300 g of all-purpose flour
• 200 g of granulated sugar
• 50 g of unsweetened cocoa powder (if you want a chocolate variant) or you can omit it for a simpler version
• 400 ml of water
• 80 ml of vegetable oil (such as sunflower or corn oil)
• 16 g of baking powder
• A pinch of salt
• Flavoring to taste (vanilla, grated lemon zest or orange, etc.)

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, sift the flour with the unsweetened cocoa powder (if you are making the chocolate version), baking powder, and a pinch of salt.
3. Add the sugar and mix the ingredients.
4. Separately, mix the water with the vegetable oil and the flavoring you have chosen.
5. Pour the liquids over the dry ingredients and mix with a hand whisk or an electric mixer until you get a smooth and lump-free batter.
6. Pour the batter into a cake pan -preferably springform- previously greased or lined with parchment paper.
7. Bake for about 35-40 minutes or until, inserting a skewer in the centre, it comes out clean.
8. Once baked, remove the cake from the oven and let it cool completely before unmolding.

Fun Facts

The water cake lends itself to numerous variations; you can enrich it with nuts, chocolate chips, or top it with vegan ganache. It is also a perfect base for filled or decorated cakes, adapting to everyone’s creativity.

It is also interesting to note how this type of cake reflects a modern trend towards inclusive cooking, which seeks to adapt to different types of diets without sacrificing the pleasure of good food.