This Delicious Water Oil Cake recipe for you guys. It’s Also Vegan.
In these times when we are trying to use minimal ingredients because we are staying at home, we do, in my opinion, need to treat ourselves with a little bit of sweetness every now and again.
I have enjoyed this oil-based water cake so much over the years and have used it for many a dessert and also for birthday cakes with a few of them stacked on top of the other with a buttercream filling, sandwiching them together. It makes the best Black Forest Gateaux! you’ll have to try it sometime with morello cherries and Kirsch.
It is a fail-safe forgiving recipe, plus; it keeps moist for days in the fridge wrapped in clingfilm or an airtight tin.
You can change the cocoa powder (if using, only use unsweetened) for other delicious flavorings like lemon drizzle, or rose water added to the liquid or even toasted nuts, chocolate chips added to the dry ingredients. The combinations are endless, it’s up to you to find out what you and your family like best. The fun is in the experimenting!
I still work in pounds and ounces so I have tried to give you every measurement. Please only use one type of measurement and stick to the chosen measurement throughout.
Water Oil Cake Recipe Ingredients
- 80 ml vegetable olive oil = 2.8 fl oz
- 380 ml water = 13.3 fl oz
- 370 gms plain flour = 13 oz
- 1 tsp vanilla extract or paste
- 2 tsp baking powder
- 240 gms sugar = 8.4 oz
- 4 tbsp cocoa powder – optional. You can use any flavorings you like, i.e. zest and juice of 1/2 an orange or lemon
Water Oil Cake Recipe Method
- Preheat the oven to 180°C/360°F/Gas Mark 4, and arrange a baking tray onto the middle shelf.
- In a measuring jug, mix the olive oil, water, and vanilla, then set it aside until needed.
- In a large bowl sift the flour together with the baking powder, and mix well with a spoon. Add in the sugar and cocoa powder and mix well.
- Slowly pour the oil+water mix into the dry ingredients, and gently mix with a hand mixer or a balloon whisk until it’s combined and lump-free. You can also add a pinch of sea salt to enhance the cake if you want.
- Before you start, spray with vegetable oil a 7-inch springform cake pan with a loose base, I recommend placing a disk of parchment paper over the base and around the sides of the tin with the base parchment paper coming up the sides slightly with the side pieces of parchment paper placed on top of the base, making the tin leak proof as this is a liquid batter, not a firm cake mixture like you are used to. Pour in the cake batter and even the top of the batter using a spatula. You can tap the cake tin to remove the air bubbles if you wish.
- Put the cake tin on the middle rack and bake in the oven for about 40 minutes, test the cake by inserting a wooden toothpick into the middle of the cake. If it comes out dry, your cake is done, otherwise, continue to bake for a further 5 minutes then check again. Take the cake out of the oven and allow to cool completely before removing it from the tin.
- Dust generously with icing sugar, or butter icing if you’d like, and serve.
- For a lemon drizzle cake, prick the cake all over with a wooden toothpick, then make an icing, using icing sugar and lemon juice (freshly squeezed) make the icing runny, more like a glaze and pour over the pricked, slightly cooled cake
Gluten-free Water Cake: To make this fabulous water and oil cake gluten-free, simply use gluten-free flour and adjust the water quantity to 400 ml.
If you are a cookie lover then you love Grumpy’s Easy Peasy Scones Recipe.
Please, try the recipe and do let me know what you think. I think it’s a recipe you’ll be using time and time again.