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You are here: Home / Recipes / Cakes / Water-based Vanilla Cake

Water-based Vanilla Cake

September 21, 2016 By Manu 12 Comments

Water-based Vanilla Cake

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
4 from 4 votes
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Water-based Vanilla Cake

Water-based Vanilla Cake - light, moist and low in fat. This cake is also eggless, dairy-free and vegan.

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Manuela Zangara

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

  1. In the bowl of an electric mixer, sift together the flour and baking powder. Keep aside.
  2. Melt the sugar in the water by stirring well. Add the vegetable oil and pour into the mixer with the flour.
  3. Add the vanilla extract and whisk until the batter is smooth.
  4. Grease a round 20 cm – 8 inch spring-form pan with butter and pour the cake batter in it.
  5. 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.
  6. Let it cool, then dust the top with icing sugar and serve.

Water-based Vanilla Cake

Water-based Vanilla Cake

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Related Posts:

  • Vegan Apple Spice Cake
  • Vegan Wholemeal Banana Bread
  • Low Fodmap Chocolate and Raspberry Muffins
  • Low Fodmap Blueberry Muffins
  • Almond Pralines

Filed Under: Baking, Cakes, Desserts, Tea Time, Vegan, Vegetarian Tagged With: baking, cake, dairy free, dessert, low fat, tea time, vegan, vegetarian

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Comments

  1. Mary Pisarkiewicz says

    September 22, 2016 at 12:36 am

    love love love this! thank you for sharing this dish!

    Reply
  2. Mi Vida en un Dulce says

    September 27, 2016 at 10:47 pm

    Hey Manu, did you try this with whole wheat flour? I’wondering if it will work.

    Reply
    • Manu says

      September 28, 2016 at 7:49 pm

      Hi Nydia! I haven’t tried it, but I think it will work. 🙂

      Reply
  3. Zaria says

    September 29, 2016 at 5:14 am

    This sounds absolutely amazing, and I look forward to baking this, this Saturday for lady guests, and will have raspberries as a side option.

    Reply
  4. Helen says

    March 13, 2018 at 7:59 am

    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

    Reply
    • Manu says

      March 13, 2018 at 12:25 pm

      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

      Reply
  5. akriti sharma says

    May 21, 2018 at 2:06 am

    Is 160° for 30 minutes right? Doesn’t cake usually take 50-60 minutes at 160°?

    Reply
    • Manu says

      May 21, 2018 at 8:55 am

      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. 🙂

      Reply
      • akriti sharma says

        May 31, 2018 at 11:56 pm

        Great! Thank you. Will try this recipe today. 1 doubt though, is 3tsp Baking powder a little too much for 250g flour?

        Reply
  6. akriti sharma says

    June 6, 2018 at 5:57 am

    Using 3tsp baking powder makes my cake bitter. I tried with whole wheat flour. It came out bitter and too soft. Breaks on touching.

    Reply
  7. Melia says

    January 8, 2020 at 7:39 am

    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!

    Reply
  8. Luisa Belliv says

    November 9, 2020 at 8:55 am

    Sounds lovely. Will definitely make it for my twin grandsons!!
    Thanks. I love all your recipes!!

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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