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Self-isolation cake…doesn’t require eggs or dairy

WITH supermarket shelves emptying by the minute, you’ll be hard-pressed to find a variety of food items that’ll help get you through the self-isolation period. 

And while the bags of pasta and packets of rice you have stockpiled will get you far, you might be looking for something a little more indulgent  – and we may have found the answer.

This chocolate cake recipe is made without eggs, butter or milk, so not only is it a saving grace for those with allergies or in tolerances, it also means it makes for the perfect self-isolation treat as it only requires items you probably already have stored in your pantry.

The recipe was created by Andrea Soranidis, also known as The Petite Cook,   and is made up of just six ingredients – flour, baking powder, vanilla extract, oil, water, sugar and optional cocoa powder if you want a chocolate version, but who wouldn’t.

And while the cake looks and sounds unbelievably scrumptious, it is also super simple and doesn’t take a pro baker to whip one up.

All you have to do is add some water to the oil before combining the wet and dry ingredients, give it a good ol’ mix up, chick it in the oven for 40 minutes and voila.

On her website, Andrea explained that she is currently in preventative self-quarantine and she wanted to share something that people can make with what they already have – especially since supermarkets have been short on eggs, and, well, everything.

She said: “Since supermarket have been experiencing shortages of lots of ingredients, I thought it would be helpful sharing a cake recipe that can be made without eggs, butter or milk.

“I hope this cake can help others have a fun baking time whilst they’re stuck at home.”

The pro baker also suggests that “because the cake is soft and spongy, it will absorb the moisture from the cream very well. So, you can use any kind of filling or frosting you like.” – or just leave it plain.

It’s been a rough couple of weeks for everyone, so skip the canned goods for a night and treat yourself to the most delicious chocolate cake.

And the best part is that it will keep for up to five days, you can indulge in a little day after day..

ingredients.

Flour, baking powder, vanilla extract, oil, water, sugar and optional cocoa powder.

That’s it!

No milk, no butter, no eggs necessary. This accidentally vegan cake is pure magic and incredibly easy to make even if you’re just a novice baker.

Easy cupboard ingredients
Flour: all-purpose flour works great here, but if you can find Italian flour 00 is even better, as it’s a bit stronger and will help the cake rise a little more.

You can also use self-rising flour and omit the baking powder.


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water cake recipe

WATER CAKE: A DAIRY-FREE, EGG-FREE, MAGIC CAKE

ANDREAMARCH 19, 2020DESSERTSFOOD + DRINKVEGAN14 COMMENTS290SHARES

No milk, no butter, no eggs needed, only simple cupboard ingredients. This water cake is absolutely magic and perfect for breakfast or tea time!

Difficult times call for creative measures, and among many things, this includes reinventing the way we cook and bake. Especially when you’re stuck at home.

Local supermarkets have been experiencing a shortage of dairy and eggs lately, so I’m trying to use milk, butter and eggs as wisely as possible.

This means I haven’t made many complicated desserts lately, but I’ve been working on ways to make simple sweet treats using pantry staples, and as fewer ingredients as possible.

This basic cake recipe definitely fits the bill.

Traditional Italian water cake has been around for decades. It’s soft and crumbly, with a delicious hint of vanilla and chocolate, and made with just 6 simple pantry ingredients.

Flour, baking powder, vanilla extract, oil, water, sugar and optional cocoa powder.

That’s it!

No milk, no butter, no eggs necessary. This accidentally vegan cake is pure magic and incredibly easy to make even if you’re just a novice baker.

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water cake
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Easy cupboard ingredients

Flour: all-purpose flour works great here, but if you can find Italian flour 00 is even better, as it’s a bit stronger and will help the cake rise a little more.Magic Water CakePlay Video

You can also use self-rising flour and omit the baking powder.

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Sugar: no specific rules on the sugar, use white, demerara, caster, brown or coconut sugar, whatever you like.

Oil: Use either vegetable oil or extra-virgin olive oil.

I used a very good medium-fruity extra-virgin olive oil and it was absolutely undetectable – so if you’re worried about your cake tasting like olive oil, don’t!

Water: this is the magic ingredient of this easy cake, simple plain water.

You can easily substitute the same amount of water with fresh orange juice, milk or plant-based milk if you like.

Baking powder: you don’t necessarily need it if using self-raising flour, otherwise 2 teaspoons are all you need (about 14 gr).

Flavourings

Vanilla extract or paste: any of these works just fine.

If you don’t have any, substitute with the zest of one organic orange or 1 organic lemon.

Cocoa powder: this is totally optional.

I’ve added 4 tablespoons of cocoa powder to have a light chocolatey flavour, but you can totally omit it, or use any other flavourings of your choice.

Step-by-step water cake recipe

I don’t know about you, but cake fails usually put me in a bad mood.

So, whenever I need a quick cake for a party, I rely on this cake recipe, because it simply never fails.

This has been my go-to chocolate cake recipe for years, and I can honestly make it with my eyes closed. 

It’s absolutely fool-proof, perfect for novice bakers, to make with the kids, or for a last-minute party dessert.

Here are the step-by-step recipe pictures, to make this magic water cake even easier to prepare.

1. Start by mixing the olive oil, water and vanilla in a small bowl, then set it aside until needed.

2. In a large bowl sift the flour together with the baking powder, and mix well. Add in the sugar and cocoa powder (if using).

3. Slowly pour the oil+water mix into the dry ingredients, and gently mix with a whisker until combined and lump-free.

4. Spray with baking oil a springform cake pan, pour in the cake batter and even the top using a spatula.

5. Bake in the oven for about 40 minutes, then check with a toothpick inserted in the center of the cake if it’s done.

If the toothpick comes out clean, the cake is ready and you can safely remove it from the oven.

6. Allow cooling completely before removing it from the pan.

7. Dust with confectioner sugar if you like and serve with your favourite cup of tea!

This easy cake is soft and spongy, and will absorb the moisture from the cream very well.

So, you can use any kind of filling or frosting you like ( mascarpone and orange cream and ricotta frosting are two personal favourites).

You can also slice the cake in half horizontally, and spread a generous amount of the famous homemade Italian chocolate spread, for a super indulgent treat.

The cake is really sturdy, so you can make a few batches and stack them up for an easy birthday cake.

Add your favourite ingredients

The beauty of this basic chocolate sponge cake is that you can make hundreds of different cakes with this base. 

Customize it with your favourite ingredients, here are some of my favourite options:

Nuts: toasted almond flakes, walnuts, hazelnuts works great.

Chocolate: grated dark chocolate, chocolate chips, white chocolate or milk chocolate, they all work amazingly well.

Fruit: blueberries, chopped strawberries, bananas or apples would make a fantastic addition. Simply add them right after your batter is ready.

Baking tips for the best cake

1. Don’t forget to sift the flour! Sifting the flour is the only way to avoid lumps and get a super light spongy cake.

2. Always pre-heat oven before baking the cake.

3. Don not use the oven fan setting, simply use the conventional oven setting.

4. Use a cake pan with a loose base for easy release.

4. Bake the cake in the center of the oven.

5. To check if it’s done, open the oven door only until towards the end of the baking time.

How to store

This easy vegan cake would keep well in the fridge for up to 5 days.

Wrap in a cling film or store in an airtight container. This will prevent the cake from drying out, and from catching the smell of other foods in the fridge.

More simple desserts

If you’re looking for more easy desserts ideas made with few simple ingredients, I got your back!

Try my popular 2-Ingredient Nutella cake 2-Ingredient Nutella cake, this traditional egg-free tiramisu, or this classic gluten-free chocolate cake for easy treats you can make with and for the ones you love.

And if you’re looking for more cupboard recipes, check these easy recipes with pantry ingredients.

https://www.thesun.co.uk/fabulous/food/11229649/easy-vegan-chocolate-cake-recipe-for-self-isolation-during-coronavirus/

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