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