After having my gallbladder removed, I am back at eating “almost” normally. I still try not to have very heavy meals like greasy, fried food or things that are very high in fat… I still need some time for that, but in the meantime, I am still trying to satisfy my cravings. This Water-based Vanilla Cake ticks all the boxes: it’s light, moist and low in fat. In fact it doesn’t contain any butter, eggs or dairy! It sounds like a magic cake, doesn’t it? I like the fact that everyone can eat it, it’s perfect for people who are trying to stay fit, people who are lactose intolerant, vegans and… people who just like good food. The best thing about this Water-based Vanilla Cake is that it tastes delicious and you won’t even know the difference between this and a “normal” cake. My eldest daughter liked is so much that she has asked me to make it again… and she is the fussiest eater of the family, so there you have it. Try it and let me know how you like it!
Water-based Vanilla Cake
Water-based Vanilla Cake - light, moist and low in fat. This cake is also eggless, dairy-free and vegan.
Ingredients
- 250 gms – 2 cups plain flour
- 3 tsp baking powder
- 150 gms – 2/3 cup granulated sugar
- 250 ml – 1 cup water
- 55 ml – ¼ cup vegetable oil
- 1 tsp vanilla extract
- Icing sugar
Instructions
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In the bowl of an electric mixer, sift together the flour and baking powder. Keep aside.
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Melt the sugar in the water by stirring well. Add the vegetable oil and pour into the mixer with the flour.
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Add the vanilla extract and whisk until the batter is smooth.
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Grease a round 20 cm – 8 inch spring-form pan with butter and pour the cake batter in it.
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Preheat the oven at 160°C – 320°F and bake the cake for about 30 minutes or until a stick inserted in its centre comes out dry.
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Let it cool, then dust the top with icing sugar and serve.
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Sounds lovely. Will definitely make it for my twin grandsons!!
Thanks. I love all your recipes!!
I made this today, its delicious! I used orange juice instead of water for more flavor and sprinkle dark mini chocolate chips on top and skip the icing sugar. Came out great!
Using 3tsp baking powder makes my cake bitter. I tried with whole wheat flour. It came out bitter and too soft. Breaks on touching.
Is 160° for 30 minutes right? Doesn’t cake usually take 50-60 minutes at 160°?
Hi Akriti. Mine cooks in 30 minutes, but cooking time varies depending on the oven. Check it after 30 minutes by inserting a skewer in the center. If it comes out clean, it’s cooked, otherwise cook it a little longer. 🙂
Great! Thank you. Will try this recipe today. 1 doubt though, is 3tsp Baking powder a little too much for 250g flour?
I’ve just glanced at this and see an error in the ingredient list….250g flour is 2 cups not 1. I don’t know whether the cup measures or the weight is correct. Can you clarify please. I’m glad I’ve read the recipe before attempting!
Many thanks
Hi Helen! I am so sorry about that! The correct amount is the one in grams. So it should be 250 grams or 2 cups of flour!
Thank you so much for letting me know! I have fixed the recipe! Hope you like the cake.
Cheers, Manu
This sounds absolutely amazing, and I look forward to baking this, this Saturday for lady guests, and will have raspberries as a side option.
Hey Manu, did you try this with whole wheat flour? I’wondering if it will work.
Hi Nydia! I haven’t tried it, but I think it will work. 🙂
love love love this! thank you for sharing this dish!