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    Home » Recipes » Italian Recipes

    Water Cake: A Dairy-free, Egg-free, Magic Cake

    Published: Mar 19, 2020 · Modified: Jun 7, 2020 by Andrea

    Jump to Recipe
    water cake recipe pinterest

    No milk, no butter, no eggs needed, only simple cupboard ingredients. This water cake is absolutely magic and perfect for breakfast or tea time!

    Difficult times call for creative measures, and among many things, this includes reinventing the way we cook and bake. Especially when you’re stuck at home.

    water cake

    Local supermarkets have been experiencing a shortage of dairy and eggs lately, so I’m trying to use milk, butter and eggs as wisely as possible.

    This means I haven’t made many complicated desserts lately, but I’ve been working on ways to make simple sweet treats using pantry staples, and as fewer ingredients as possible.

    This basic Italian cake recipe definitely fits the bill.

    The concept behind it is similar to other popular British and American desserts such as wacky cake, crazy cake or depression cake, but made even easier because it has fewer ingredients. 

    Easy cupboard ingredients

    Traditional Italian water cake has been around for decades. It’s soft and crumbly, with a delicious hint of vanilla and chocolate, and made with just 6 simple cupboard  ingredients.

    Flour, baking powder, vanilla extract, oil, water, sugar and optional cocoa powder.

    That’s it!

    No milk, no butter, no eggs necessary. This accidentally vegan cake is pure magic and incredibly easy to make even if you're just a novice baker.

    water cake with two slices cut. Sifter, water jug, spoon with flour in the background as decoration.

    Flour: all-purpose flour works great here, but if you can find Italian flour 00 is even better, as it's a bit stronger and will help the cake rise a little more.

    You can also use self-rising flour and omit the baking powder.

    In this case, note that your cake will rise a lot more than mine, and the texture might not be  just as crumbly and light. So, I will recommend to stick to all-purpose flour.

    Sugar: no specific rules on the sugar, use white, demerara, caster, brown or coconut sugar, whatever you like.

    Oil: Use either vegetable oil or extra-virgin olive oil.

    I used a very good medium-fruity extra-virgin olive oil and it was absolutely undetectable - so if you're worried about your cake tasting like olive oil, don't!

    Water: this is the magic ingredient of this easy cake, simple plain water.

    You can easily substitute the same amount of water with fresh orange juice, milk or plant-based milk if you like.

    Baking powder: you don't need it if using self-raising flour, otherwise 2 teaspoons are all you need (about 14 gr).

    Vanilla extract or paste: any of these works just fine.

    If you don't have any, substitute with the zest of one organic orange or 1 organic lemon.

    Cocoa powder: this is totally optional but totally recommended.

    I've added 4 tablespoons of cocoa powder to have a light chocolatey flavour, but you can totally omit it, or use any other flavourings of your choice.

    Instructions

    I don't know about you, but cake fails usually put me in a bad mood.

    So, whenever I need a quick cake for a party, I rely on this cake recipe, because it simply never fails.

    This has been my go-to chocolate cake recipe for years, and I can honestly make it with my eyes closed. 

    It's absolutely fool-proof, perfect for novice bakers, to make with the kids, or for a last-minute party dessert.

    Here are the step-by-step recipe pictures, to make this dairy-free, egg-free cake even easier to prepare.

    *Please keep scrolling down for the full printable recipe and ingredients quantities, it’s at the end of the post.*

    recipe step by step method collage: first image shows flour and baking powder sifted over a bowl, second image shows wet ingredients being poured into dry ones, third image shows whisk mixing the batter, fourth image shows batter poured over a cake pan covered with parchment paper

    1. Start by mixing the olive oil, water and vanilla in a small bowl, then set it aside until needed.

    2. In a large bowl sift the flour together with the baking powder, and mix well. Add in the sugar and cocoa powder (if using).

    3. Slowly pour the oil+water mix into the dry ingredients, and gently mix with a whisker until combined and lump-free.

    4. Spray with baking oil a springform cake pan, pour in the cake batter and even the top using a spatula.

    5. Bake in the oven for about 40 minutes, then check with a toothpick inserted in the center of the cake if it's done.

    If the toothpick comes out clean, the cake is ready and you can safely remove it from the oven.

    6. Allow cooling completely before removing it from the pan.

    7. Dust with confectioner sugar if you like and serve with your favourite cup of tea!

    magic water cake

    This easy dairy-free cake is soft and spongy and will absorb the moisture from the cream very well.

    So, you can use any kind of filling or frosting you like ( mascarpone and orange cream and ricotta frosting are two personal favourites).

    You can also slice it in half horizontally, and spread a generous amount of the famous homemade Italian chocolate spread, for a super indulgent treat.

    The cake is really sturdy, so you can make a few batches and stack them up for an easy birthday cake.

    Add other ingredients

    The beauty of this Italian chocolate cake is that you can make hundreds of different cakes with this base. 

    Customize it with your favourite ingredients, here are some of my favourite options:

    Nuts: toasted almond flakes, walnuts, hazelnuts works great.

    Chocolate: grated dark chocolate, chocolate chips, white chocolate or milk chocolate, they all work amazingly well.

    Fruit: blueberries, chopped strawberries, bananas or apples would make a fantastic addition. Simply add them right after your batter is ready.

    Baking tips 

    1. Don't forget to sift the flour! Sifting the flour is the only way to avoid lumps and get a super light spongy cake.

    2. Always pre-heat oven before baking the cake.

    3. Don not use the oven fan setting, simply use the conventional oven setting.

    4. Use a cake pan with a loose base for easy release.

    4. Bake the cake in the center of the oven.

    5. To check if it's done, open the oven door only until towards the end of the baking time.

    Storage tips

    This easy vegan cake would keep well in the fridge for up to 5 days.

    Wrap in a cling film or store in an airtight container. This will prevent it from drying out, and from catching the smell of other foods in the fridge.

    More simple desserts to try:

    If you're looking for more easy desserts ideas made with few simple ingredients, I got your back!

    Try my popular 2-Ingredient Nutella cake, this traditional egg-free tiramisu, or this classic gluten-free chocolate cake for easy treats you can make with and for the ones you love.

    And if you're looking for more cupboard recipes, check these easy recipes with pantry ingredients.

    italian water cake with a slice of cake in evidence, water jug cookies cutters and sugar in a sieve on the side
    Print SaveSaved!
    4.66 from 211 votes

    Water Cake: A Dairy-free, Egg-free, Magic Cake

    Prevent your screen from going dark
    No milk, no butter, no eggs needed, only simple cupboard ingredients. This water cake is absolutely magic and perfect for breakfast or tea time!
    Prep Time5 mins
    Cook Time40 mins
    Course: Dessert
    Cuisine: Italian
    Serving: 8 people
    Calories: 291kcal
    Author: Andrea Soranidis

    Ingredients

    • 380 ml water
    • 80 ml extra-virgin or vegetable olive oil
    • 1 teaspoon vanilla extract or paste
    • 370 g all purpose flour
    • 2 teaspoon baking powder
    • 240 g sugar
    • 4 tablespoon cocoa powder, optional

    Instructions

    • Preheat the oven to 180°C/360°F/Gas Mark 4, and arrange a baking tray onto the middle shelf.
    • In a small bowl, 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 whisk. 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 whisker until combined and lump-free. You can also add a pinch of sea salt to enhance the sweetness of the cake if you want.
    • Spray with baking oil a 7-inch springform cake pan with loose base, although not necessary, I recommend placing a disk of parchment paper over the base. Pour in the cake batter and even the top using a spatula.
    • Arrange the cake pan onto the middle rack and bake in the oven for about 45 minutes, then insert a toothpick in 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 from the oven and allow to cool completely before removing it from the pan.
    • Dust generously with optional confectioner sugar if you like, and serve.

    Video

    Notes

    US Measurements
    1 cup + ½ cup + 1.5 tablespoon (or 1.6 cups) water
    ⅓ cup + 1 teaspoon extra-virgin olive oil or vegetable oil
    1 teaspoon vanilla extract or paste
    2 cups + ¾ cup + 2 tablespoon all-purpose flour
    2 teaspoon baking powder
    1 cup + 3 tablespoon sugar
    4 tablespoon cocoa powder (optional)
    Gluten-free Water Cake
    Substitute regular flour with Dove gluten-free flour and adjust the water quantity to 420 ml. 
    Baking tips for the best cake
    1. Don't forget to sift the flour! This is the only way to avoid lumps and get a super light spongy cake.
    2. Always pre-heat oven before baking the cake.
    3. Don not use the oven fan setting, simply use the conventional oven setting.
    4. Bake the cake in the center of the oven.
    5. To check if the cake is done, open the oven door only until towards the end of the baking time.
    How to store
    This easy vegan cake would keep well in the fridge for up to 5 days.
    Wrap in a cling film or store in an airtight container. This will prevent it from drying out, and from catching the smell of other foods in the fridge.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 291kcal | Carbohydrates: 67.4g | Protein: 5.3g | Fat: 0.9g | Saturated Fat: 0.3g | Sodium: 4mg | Potassium: 245mg | Fiber: 2.1g | Sugar: 30.2g | Calcium: 66mg | Iron: 3mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

    1. Iliyana says

      February 25, 2023 at 6:42 pm

      Hello. Just started making the cake but unfortunately my oven does not have the conventional setting - only have grill on top, but not bottom. Would you suggest this one or the fan setting? Thank you very much

      Reply
    2. Laura miles says

      November 03, 2022 at 6:57 pm

      Sorry my last message didnt come out right so it pre made oat hot cholcate mix but is very simliar to like choclate milk and is vegan and dairy free using oats as dont have oil

      Reply
    3. Shayne Palfreyman says

      September 17, 2022 at 7:15 pm

      5 stars
      Awesome work over again! Thanks a lot:)

      Reply
    4. Sara says

      August 02, 2022 at 8:02 pm

      Can this cake be frozen?

      Reply
    5. Lynda says

      July 17, 2022 at 3:21 pm

      I do apologise, unreservedly. I have found the metric equivalent and am about to make the Water Cake. Hope it tastes add good as it looks.

      Reply
    6. Lynda says

      July 17, 2022 at 3:03 pm

      I am new to your lovely recipés. Unfortunately I am in Scotland and we don't use the cup method of weighing ingredients. Please could you add grs and mls to your ingredients list. It would save time and add to the enjoyment of baking.

      Reply
      • Sara says

        August 26, 2022 at 7:47 am

        If you just select the metric option it gives you the alternative measurements in grams Lynda

        Reply
    7. Denice says

      June 29, 2022 at 8:51 pm

      Really simple recipe but I have noticed that in the actual recipe it uses a 7” round tin but in one of the reviews that asked for a cake top in size it says 8.5”. I used the 7”, this is a bit confusing and it took a lot longer to cook. Great recipe for vegans though.

      Reply
    8. Sara says

      May 27, 2022 at 8:24 pm

      5 stars
      Absolutely delicious cake so light and airy and so easy to make way easier than a normal sponge cake - no sinkage either.
      I used Self Raising flour and it worked perfectly and I baked it in a fan oven at 160’C as I can’t turn my fan off and it was perfectly baked in 40mins.
      Thank you for the recipe as I was in real need of a chocolate fix and cake but I had no eggs or butter in the house and didn’t want to actually go shopping tonight 🙂

      Reply
    9. Sarah says

      October 24, 2021 at 8:44 pm

      5 stars
      Great stuff

      Reply
    10. Nina says

      October 05, 2021 at 9:46 am

      5 stars
      Thanks for the fabulous recipe 👏👏👏 Is the cake shown in the photo made with 00 flour or plain flour. If I use 00 flour do I still add 14g baking powder? Which flour do you think is the best? Finally, what size round cake tin did you use for the cake? I apologise for all the questions. Stay safe…..

      Reply
      • Andrea says

        October 10, 2021 at 10:46 am

        Hi Nina, yes I use 00 flour, but all purpose flour will work too, you still need to add that amount of baking powder. I use a classic 22 cm round springform cake pan ( 8.5 inch/9 inch). I look forward to hearing your feedback!

        Reply
    11. K says

      October 03, 2021 at 7:24 pm

      5 stars
      This was soo easy - and taste just like "non-vegan" chocolate cake!

      Reply
    12. tiger says

      August 10, 2021 at 9:22 am

      can I put frosting on top of it

      Reply
      • Andrea says

        August 11, 2021 at 10:57 am

        Absolutely!

        Reply
    13. Noa says

      August 07, 2021 at 12:36 pm

      Interesting recipe. Mine didn’t turn out as cakey or fluffy as yours looks in your photos which I think was because I used rye flour and jaggery instead of granulated sugar. Nonetheless, thank you.

      Reply
    14. Jo Coplin says

      May 02, 2021 at 7:45 pm

      Is there salt in this cake? I just put my cake in the oven and did 1/2 tsp. just in case it was an oversight.

      Reply
      • Andrea says

        May 06, 2021 at 4:29 pm

        Hey Jo,I always add a pinch of sea salt in my cakes, but it's totally optional! Let me know how it turned out your cake!

        Reply
    15. Mounia Barakat says

      April 28, 2021 at 9:44 am

      5 stars
      Hello, just wanted to say that i made the cake and it was soo delicious. i made it with whole wheat flour instead of plain flour, and replaced the sugar with one cup of carob molasses :D. loved it.

      Reply
    16. Sarah says

      January 01, 2021 at 9:03 am

      5 stars
      I made this for New Years and my boyfriend and I loved it! It was so rich and moist and fluffy, I was so surprised that such consistency could be achieved without eggs! Thank you!

      Reply
    17. 온라인카지노 says

      November 24, 2020 at 5:42 pm

      5 stars
      delicious

      Reply
    18. Leslie Sellery says

      April 27, 2020 at 5:47 am

      Does it have to be in a round cake pan or can it be in a rectangle? Also can the coco be unsweetened? Will that make a difference?

      Reply
      • Andrea says

        April 27, 2020 at 8:28 am

        Hi Leslie, I've seen lots of readers making it in a square or rectangular pan, so you can definitely do it! I only use unsweetened cocoa powder (as stated in the recipe), so go for it!

        Reply
        • CAT2 says

          May 04, 2021 at 11:11 pm

          Can I make it with oat flour?

          Reply
          • Andrea says

            May 10, 2021 at 10:34 am

            Hi CAT2, I'm sorry, I haven't tried it with oat flour so I can't say if it will work, but if you give it a try let me know how it turns out!

            Reply
      • Lee says

        June 23, 2020 at 4:29 pm

        5 stars
        I halved the recipe and did it as half a dozen fairy cakes. What was left of the batter, a I fried as a sort of pancake; very nice!

        Reply
    19. Cathy Ostler says

      April 24, 2020 at 10:35 pm

      5 stars
      Hi. Made this cake and it's turned out beautifully! But can I freeze some of it or is it not suitable?

      Reply
      • Andrea says

        April 25, 2020 at 7:12 am

        So happy to hear that Cathy! Absolutely, I usually freeze it into portions, then place in the microwave (defrost mode) for 1-2 minutes.

        Reply
      • Jennifer says

        January 04, 2021 at 4:14 pm

        Can I use pizza flour 00, it is King Arthur, as I have some?

        Reply
        • Andrea says

          January 07, 2021 at 8:26 am

          Hi Jennifer, I haven't tried it with this particular flour, but I'm thinking yes!

          Reply
    20. BM says

      April 04, 2020 at 12:35 am

      Hello! Does this recipe work in muffin tins?

      Reply
      • Andrea says

        April 04, 2020 at 8:03 am

        Hi BM, I've not tested this specific recipe for muffins, however, I do have a great Water Muffins recipe that's very similar to this one, give it a try!

        Reply
      • Terri says

        April 12, 2021 at 12:56 am

        5 stars
        I made it in a muffin tin and topped them with a glaze. They were great. I checked on them in 25 minutes and they only needed about 30 as cupcakes.

        Reply
    21. Sue Giel says

      April 03, 2020 at 7:58 pm

      5 stars
      I made this in a loaf tin, it took an extra 30 minutes cooking but was great. I will say that while the texture of the cake was beautiful ( really light) the for me I think the lack of butter needs to be compensated for by adding in something else. The recommended chocolate chips I imagine would do the trick or some soaked cherries. Thanks for sharing.

      Reply
    22. Leanne says

      April 03, 2020 at 11:34 am

      Probably a silly question but do I use the same amount of flour if I only have self raising but just leave out the baking powder?

      Reply
      • Andrea says

        April 03, 2020 at 2:45 pm

        Hi Leanne, no silly question at all! So, usually, self-rising flour will probably contain a little more baking powder than what you need for this recipe. I would use a tiny bit less of flour and water, otherwise, the cake might rise a little too much.

        Reply
      • Jo says

        January 31, 2021 at 11:01 pm

        Hey 🙂
        I'm thinking of adding lemon juice and making a lemon cake (with frosting and lemon curd layers) for a birthday. Dyou think it would work just by replacing the vanilla with lemon? Any tips are welcome!

        Reply
        • Andrea says

          February 02, 2021 at 1:47 pm

          Hi Jo! That's an awesome idea! I would omit the cocoa powder, then add the zest of 1 lemon into the mixture (no need to omit the vanilla), let me know how it goes!

          Reply
    23. Judy says

      April 02, 2020 at 7:31 am

      5 stars
      Hi, I did a plain version without cocoa and used sparkling water for extra bubbles.
      Its the first time I have succeeded with a light vegan sponge.
      Overjoyed doesn't come close

      Reply
    24. Bronwyn says

      April 01, 2020 at 3:30 pm

      Hi, am currently baking this but after 45 mins it's still very wobbly in the centre. Have popped it back in but did I do something wrong? I am used to baking cakes so I'm a bit disappointed with myself. Thanks

      Reply
      • Andrea says

        April 02, 2020 at 8:37 am

        Hi Bronwyn, please don't be disappointed! I'm really not sure what went wrong, did you use the exact same ingredients, amounts and cake pan? Also, my feeling is that maybe your oven is not calibrated (like you put 180 C but it reaches only 160 C), do you have a meat thermometer so you can check the actual temperature? Let me know, I'm happy to help!

        Reply
    25. Catherine Bryant says

      March 31, 2020 at 3:37 pm

      Colleen Sill - did you use a cake tin in your slow cooker or did you put the cake mix directly into the slow cooker dish??
      Catherine Bryant

      Reply
    26. Deliz says

      March 29, 2020 at 8:53 pm

      5 stars
      What an awesome cake! Easy to make. Thank you. Love it.

      Reply
    27. Mrs Colleen A Sill says

      March 27, 2020 at 6:31 pm

      5 stars
      Hi I've just made the cake in my slow cooker ? it has risen well and looks really yummy. Cooking time 2.5 hours on high.

      Reply
    28. Brenda says

      March 26, 2020 at 12:16 am

      Hi - can this cake be made in the microwave, air fryer or slow cooker? I don’t have an oven at the moment. Thanks - Brenda

      Reply
      • Andrea says

        March 27, 2020 at 12:21 pm

        Hi Brenda, unfortunately I have only tried it in the oven so far. But if you give it a try in the microwave/airfryer/slow cooker, please let me know how it goes, I'm sure it could be helpful to others too!

        Reply
    29. MimiJ says

      March 25, 2020 at 2:26 pm

      Hi Andrea
      Thanks for sharing, wondering if you've used any other flour ie almond or coconut flour to make this cake

      Reply
      • Andrea says

        March 27, 2020 at 12:23 pm

        Hi MimiJ, I didn't try it with other flours, but my guess is that it wouldn't turn just like the real deal. If you are looking for a cake that uses almond flour, I strongly suggest this caprese cake, it's delicious!

        Reply
    30. Andrea says

      March 25, 2020 at 7:32 am

      Hi Carol, US measurements have been added to the recipe card. Happy baking!

      Reply
    31. Andrea says

      March 25, 2020 at 7:30 am

      Hi Norma, US measurements have been added to the recipe card 🙂

      Reply
    32. Annette says

      March 25, 2020 at 4:24 am

      5 stars
      I've used this recipe for years, as my son's mate couldn't eat eggs or dairy. It's also easy to double, and cook in a large roaster, for bigger parties. Might take a bit longer in the over. Or 1 quantity in a lamington tin makes cake bars that cook in less than 20 minutes. Yum?

      Reply
    33. Rachel says

      March 24, 2020 at 6:16 pm

      Hi is it 291kcal per slice

      Reply
    34. Patti says

      March 24, 2020 at 1:49 am

      5 stars
      This is delicious! A perfect chocolate cake for all, not too sweet but sweet enough! It was a hit for everyone in my family! Thank you!

      Reply
    35. Versatile Kevin says

      March 23, 2020 at 11:53 pm

      Follow-up from previous posting of conversions to U.S. cup measurements. I have now baked this cake using the conversions I posted earlier.

      All-purpose Gold Medal flour (sifted, of course): I used 3C minus 2 Tbl.

      sugar: I made a stupid, rookie mistake & inadvertently used just 1C of sugar - not the 1C plus 3 Tbl I had intended. Cake turned out OK but obviously the extra 3 Tbl of sugar would have added more sweetness. Oh well... next time!

      used 9" dark cake pan coated with cooking spray. Cake turned out of pan nicely after cooling.

      My oven is not digital so just had to guess at 360 degrees (part way between 350 & 375 markings). Cake baked in ~34 minutes (not 40) & was done using toothpick test. Top of cake cracked a bit while baking (no big deal to me). Topped with powdered sugar after cooling.

      Taste test! (the most important part) - nice flavor & fairly dense. Considering this is the 1st time I can ever remember baking a cake from scratch, I'm extremely pleased. Mine looks just like your picture!

      Lastly, thank you Andrea for this recipe. It was posted on my Google News feed & in these times of 'social-distancing' & also wanting to save eggs & milk for other cooking needs (& until I can get to grocery store again) this was a BIG treat since I had all of the required ingredients on hand.

      Best wishes & stay healthy!

      Reply
      • Andrea says

        March 25, 2020 at 6:34 am

        Hi Kevin, you're star! Thank you so much for taking the time to convert all the ingredients and test the cake. I'm so so happy to hear the cake came out great. Thank you for helping other readers with the covnersion, I'll add them into the notes straight away. Best wishes to you, please stay safe and healthy x

        Reply
    36. Debbie says

      March 23, 2020 at 7:56 pm

      Hi Andrea! I don’t have vanilla extract at the moment - can you suggest any alternatives? Thank you ?

      Reply
      • Andrea says

        March 23, 2020 at 8:02 pm

        Hi Debbie! Do you have lemons or oranges at home? If you use cocoa powder I’d suggest the zest of an orange (organic it’s best and of course wash it properly), as it goes really well with cocoa! Otherwise, you can try with maple syrup or honey (but reduce slightly the amount of sugar as they are already sweet), or 1/2 the amount of almond extract! Let me know how it turns out 🙂

        Reply
    37. Riss says

      March 23, 2020 at 6:12 pm

      Thoughts on substituting agave syrup for sugar?

      Reply
      • Andrea says

        March 23, 2020 at 6:57 pm

        I haven't tried it with agave syrup, but if you do, please share your experience here, I'm sure it can be helpful for others too!

        Reply
    38. Nancy says

      March 23, 2020 at 5:42 pm

      What size springform pan? I have a 10” and a 7”. Thank you

      Reply
      • Andrea says

        March 23, 2020 at 6:26 pm

        Hi Nancy, I used a 7-inch pan! You could try with the 10-inch pan but I'm not sure it would rise just as well as using the 7-inch pan. Better be safe and stick to the 7-inch one!

        Reply
    39. Joni says

      March 23, 2020 at 4:59 pm

      Have you heard from anyone who has been successful using gluten free flour with this recipe?

      Reply
      • Andrea says

        March 25, 2020 at 7:31 am

        Hi Joni, yes, absolutely! My dear food blogger friend Intolerant Gourmand tested the gluten-free version yesterday and it worked like a charm! Please check the recipe card for the gluten-free cake notes.

        Reply
        • Chris says

          January 25, 2021 at 5:16 am

          Can yo I use cake flour but add baking soda as well as baking powder

          Reply
          • Andrea says

            January 30, 2021 at 5:44 pm

            Hi Chris, sorry but I've not tried it with cake flour and baking soda. If you give it a try please share your result, I'm sure it can be useful for other readers!

            Reply
    40. Versatile Kevin says

      March 23, 2020 at 4:54 pm

      I agree with Betsy's question about converting recipe to cups (for flour & sugar). I don't have a digital kitchen scale so had to do some math. Here's what I came up with but have yet to bake the cake. (I also don't have a springform pan or parchment paper so going with heavily sprayed round cake pan.)

      ALL-PURPOSE flour: found 3 different answers for how many grams per cup (120g, 125g, 130g-Gold Medal). Since the recipe calls for 370g, here's the math:
      370/120 = 3.083 C (3C + 4 tsp)
      370/125 = 2.96 C (3C - 1 tsp)
      370/130 = 2.846 C (3C - 2.5 Tbl)
      So, best guess is slightly more/less than 3C (which I realize isn't exact).

      Granulated sugar: 1C = weighs 198g (or 200g). (1 Tbl=14g, 3 Tbl=42g). This was much easier, as recipe calls for 240 grams.
      1C + 3Tbl = 240 grams (198 + 42)

      Please let me know if you have any feedback about the conversion. Hope this helps.

      P.S. Will definitely be adding the cocoa powder!

      Reply
      • Andrea says

        March 23, 2020 at 6:30 pm

        Hi Kevin, thank you SO much for taking the time to calculate and share the quantities conversions! I would have added the cups measurements but I don't have any US cups at home so it's extremely difficult to calculate accurate quantities. Please let me know if those calculations worked for the cake so I can add them to the recipe post and help others out 🙂 Thank you again!!

        Reply
    41. Cristina says

      March 23, 2020 at 4:43 pm

      What time would you use for a 9in pan or 3 5in pans? I sadly don't have a 7in.

      Reply
    42. Mike says

      March 23, 2020 at 4:41 pm

      Is there a way to make it gluten free?

      Reply
      • Andrea says

        March 28, 2020 at 7:46 am

        Yes Mike! I've added the instructions for gluten-free water cake in the recipe card 🙂

        Reply
    43. Isobel says

      March 23, 2020 at 4:23 pm

      It took wayyyy longer than 40 minutes to cook. Not sure why

      Reply
      • Andrea says

        March 23, 2020 at 6:56 pm

        There are lot of variables! Maybe your oven might not be reaching the temperature you think it is and needs a calibration check. You can buy a good oven thermometer and check if the oven temperature is actually off and by how many degrees.

        Reply
    44. Betsy says

      March 23, 2020 at 3:46 pm

      Has anyone converted this recipe to cups or do you recommend using a scale to measure in ounces?

      Reply
      • Andrea says

        March 23, 2020 at 3:52 pm

        Hi Betsy, there are UK cups and US cups so it was difficult to pick either and not make the recipe look really confusing. There are many variables when baking with cups, so I would recommend using a scale for best results!

        Reply
    45. Jorja Jean says

      March 23, 2020 at 3:28 pm

      This looks so good! I don’t have scales where I am self-isolated. Could you give amounts in American measurements in cups and so on? Thanks!

      Reply
      • Andrea says

        March 28, 2020 at 7:48 am

        Hi Jorja, US measurements have been added in the recipe card 🙂

        Reply
    46. Donna says

      March 23, 2020 at 1:37 pm

      5 stars
      Family loves it! Thank you!

      Reply
    47. Jim says

      March 23, 2020 at 12:31 pm

      Thanks much, there is something brown in color at the bottom of your springform pan.

      Reply
      • Andrea says

        March 23, 2020 at 1:22 pm

        Hi Jim, it's a disk of parchment paper! As I've written in the recipe, it's not necessary but recommended to cover the base of the springform pan with a disk of parchment paper.

        Reply
    48. Ed says

      March 23, 2020 at 10:32 am

      Can you make it in a regular cake or pie pan?

      Reply
      • Andrea says

        March 23, 2020 at 1:24 pm

        Absolutely! I would cover the base of your cake pan with a disk of parchment paper to avoid that the cake sticks to the bottom for any reason. Make sure to spray with baking oil the pan befor pouring the batter in. Have a great baking time!

        Reply
    49. Janice Pattie says

      March 23, 2020 at 10:01 am

      5 stars
      Amazing, cake. Thanks for this recipe.

      Reply
    50. Wendy McLean says

      March 23, 2020 at 9:35 am

      Sound perfectly simple. I love that it's dairy free as this makes it much cheaper to make. Cheap means that financially challenged people can also enjoy this.
      Thank you so much for sharing this easy, cheap vegan friendly, and allergy safe recipe with everyone.
      Wendy, Alberta Canada

      Reply
      • Andrea says

        March 23, 2020 at 10:06 am

        Thank you Wendy for your lovely words! You made my day 🙂 Please stay safe x

        Reply
    51. 0189149674 says

      March 23, 2020 at 7:05 am

      5 stars
      I prepared it,yummy !.both my kids & their father like it

      Reply
    52. Alfred says

      March 23, 2020 at 2:08 am

      Will this work with Gluten free flour? Looks delicious!

      Reply
      • Andrea says

        March 28, 2020 at 7:49 am

        Yes it will Alfred! Check the recipe card, I've added the instructions to make this water cake gluten-free

        Reply
    53. Luke says

      March 23, 2020 at 1:51 am

      It’s wacky cake. This recipe has been around forever.

      Reply
      • Andrea says

        March 28, 2020 at 7:50 am

        Hi Luke, the concept is similar, however, wacky cake contains vinegar and water cake doesn't!

        Reply
    54. Luz Marshall says

      March 23, 2020 at 12:48 am

      Want to make this cake recipe but has not the amount of the ingredients.can you share it.
      Thank you
      Luz

      Reply
      • Andrea says

        March 23, 2020 at 1:28 pm

        Hi Luz, all the quantities and directions are listed at the end of the post in the printable recipe card. Let me know if you can't see them and I will be happy to send the full recipe over via email.

        Reply
    55. Claire Louise Devlin says

      March 22, 2020 at 11:41 pm

      Am going to try and make this cake as it's my son's birthday on Wednesday

      Reply
    56. Julie says

      March 22, 2020 at 11:17 pm

      5 stars
      Thanks so much

      Reply
    57. Sa says

      March 22, 2020 at 6:16 pm

      Can we go one step further and make this gluten free?? Oat flour or all purpose gluten free four?

      Reply
      • Andrea says

        March 28, 2020 at 7:51 am

        Hey Sa, I've added the instructions for a gluten-free cake in the recipe card 🙂 Happy baking xx

        Reply
    58. Pam Koenig says

      March 22, 2020 at 1:47 pm

      I grew up in Cincinnati making this cake in a pan...called Crazy Cake....been making this for years!

      Reply
      • Andrea says

        March 28, 2020 at 7:52 am

        Yes, the concept is quite similar! Crazy cake contains vinegar however, water cake doesn't!

        Reply

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