Water and Coffee Cake without Eggs.
Today I offer you the coffee version without eggs, perfect for those with intolerances or who prefer a lighter recipe.

This cake is a real ace up your sleeve, because it doesn’t require many steps and is ready to bake in a few minutes. Personally, I’ve used this cake as a base for a tiramisu cake, but I assure you that even alone, without fillings, it proves to be a truly delightful pleasure.
It is prepared in no time and will surprise you with its quick execution and its goodness.

Thanks to the water-based batter, it remains incredibly soft and moist inside for days.

Your kitchen will be filled with an intense coffee aroma! It is the ideal dessert to enjoy at breakfast, snack, or to accompany a good cup of coffee at any time of the day. Come with me and let’s start mixing.

Happy recipe, Giusi.

Ingredients for the Water and Coffee Cake without Eggs

2 3/8 cups all-purpose flour
1 tbsp baking powder
7 tbsp vegetable oil
2/3 cup granulated sugar
1/2 cup water
3/4 cup coffee

Tools

1 Pan 11 inches

Steps for the Coffee Cake without Eggs

In a large bowl, pour the warm coffee and sugar, then stir until the sugar has dissolved.
Add the water and vegetable oil, and mix briefly.
At this point, add the baking powder and flour, incorporating it gradually and stirring with a hand whisk.
Once you have a smooth, homogeneous mixture, pour it into a 10–11-inch diameter pan, lined with parchment paper or greased and floured.
Bake in a preheated static oven at 356°F for 35-40 minutes, always do the toothpick test.