Water cake: Soft as a cloud!
The recipe for the water cake is extremely easy. This delicious cake contains neither eggs nor dairy products, making it ideal for those with intolerances or following a vegan diet.
It is made with very few ingredients, but its simplicity does not compromise its taste: you will get an incredibly soft, light, and pleasantly moist cake inside.
Its spongy texture makes it perfect for dunking in milk or coffee.
Be sure: the water must be strictly lukewarm (not hot) for the best success of the cake. This small secret is essential to activate the yeast optimally and ensure a high and well-risen result.
Once tried, it will become your go-to recipe for everyday breakfast. Now, come with me as we start baking and creating this magic!
Happy baking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 50 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Water Cake
- 3 1/4 cups all-purpose flour (I use spelt)
- 1 2/3 cups lukewarm water
- 1 tbsp baking powder
- 2/3 cup granulated sugar
- 1/2 cup vegetable oil
Steps for the Water Cake
In a bowl, sift the flour. Then, add the sugar and baking powder and mix.
Start gradually adding the vegetable oil and lukewarm water, continuing to mix the dough until all the liquids are incorporated.
Pour the obtained mixture into a buttered and floured pan (or lined with parchment paper) with a diameter of 9.5 to 10 inches.
Bake at 356 °F in a preheated static oven, placing the pan in the central part of the oven for about 45 minutes.
Once baked, it’s essential to let the cake cool completely in the pan before removing it.The water cake is ready to be enjoyed
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
Storage and Tips
The cake keeps for 3-4 days well covered, ideally under a cake dome.
Pay attention to baking times: Adhere strictly to the indicated minutes; do not bake for less time, otherwise, the center of the cake risks being raw. If the surface darkens too much while baking, cover promptly with a sheet of aluminum foil.
You can enrich and flavor the batter as desired with vanillin, with the grated zest of an untreated lemon, or with a pinch of cinnamon.
