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Water-based Vanilla Cake

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


  • 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


  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.