The water and cocoa cake is a very light dessert because it is made without butter, milk, and eggs. I know you might think it’s impossible for a cake without these ingredients to taste good, but trust me… many people who follow me loved it immediately, being amazed by its deliciousness.
It is an incredibly soft and delicious cake, very soft and delicate on the palate. If you have already appreciated the “white” classic version, I assure you this cocoa variant will win you over at the first taste. Despite the total absence of animal fats, the batter retains a surprising moisture, making it truly irresistible.
By clicking on Water Cakes, you’ll find a section dedicated to all the desserts made with this basic batter. Now, come with me and let’s start baking!
Happy baking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the cocoa cake
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 Packet of baking powder
- 1 cup natural water
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
Tools
- 1 Pan Aluminum, 8 inches
Steps for the cocoa cake
In a bowl, sift the flour, unsweetened cocoa, and baking powder, and mix gently.
In another bowl, dissolve the sugar in the water and add the oil.
Start pouring the liquids slowly into the bowl with the dry ingredients.Mix well all the ingredients (with a hand whisk) until you get a smooth and homogeneous mixture, free of lumps.
Pour the obtained mixture into a 8-9 inches diameter pan, previously buttered and floured or lined with parchment paper.
Bake at 350 degrees in a preheated static oven for about 30 minutes.
📌 Tip: always do the toothpick test before removing the cake from the oven.
Let it cool completely inside the pan.
I hope you enjoyed this recipe, see you next time.
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Storage
The cake remains soft and moist for 3 days if well covered with a food cover or inside an airtight container.
