Soft and delicious water plumcake without butter, perfect for a special breakfast or a sweet treat to share with friends!
Without butter and lactose-free, it’s a great choice for everyone.
Made with simple ingredients yet with an incredible result: soft inside and crunchy outside. The preparation?
Easy-peasy, in just a few steps it’s ready to be devoured! Ideal for those who want a good and simple dessert, perfect for any occasion!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Water Plumcake without Butter
- 2 1/4 cups all-purpose flour
- 3 eggs (about 159 g)
- 3/4 cup water (hot)
- 1/3 cup sunflower oil
- 2 tbsp unsweetened cocoa powder
- 1 packet baking powder
- 1 orange zest (grated)
- 1 lemon zest (grated)
- 3/4 cup sugar
Tools for Water Plumcake without Butter
- Bowl
- Whisks
- Grater
- Mold
Steps for Water Plumcake without Butter
Break the whole medium eggs into a bowl, add the sugar.
Using an electric mixer at the highest speed, whip the eggs and sugar until they become light and fluffy.
Add the oil and hot (not boiling) water, blend again at low speed, then gradually add the all-purpose flour and sifted baking powder while continuing to blend. Also add the grated lemon and orange zest.
Pour the mixture into a 10-inch-long mold lined with baking paper, leaving some batter in the bowl. Add two teaspoons of cocoa and mix with a spatula. If the mixture is too thick, add a little water. Pour this mixture over the other, trying to place it in the center. Use a skewer to create circles and mix the two batters.
Bake in a static and preheated oven at 338°F for about 40/45 minutes. After baking, always perform the toothpick test: if it comes out dry, the cake is done. Let the plumcake cool completely before removing it from the mold.
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If you want to replace all-purpose flour with rice flour, you might try reducing the rice flour amount to about 70-80% of the original amount, so: 260 g of all-purpose flour -> about 180-200 g of rice flour. However, I recommend adding a bit of cornstarch or potato starch (about 20-30 g) to help the structure of the plumcake.
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