Have you ever tried the famous water cake?
Discover its vegan version, made without lactose, butter or eggs.
Tasty, super soft, delicate, and with only one flaw: it will vanish off the plates and be gone all too quickly!
Ready, set, let’s cook!
From the courtesy of Limmi
- 2 cup of flour type 00
- 250 ml water (1 cup)
- 150 g sugar (12.00 tbsp)
- 40 ml seed oil (2.70 tbsp)
- 1 packet vanilla baking powder (approx. 1.11 tbsp)
- 6 tablespoons lemon juice
- 1 pinch of salt
In a bowl, thoroughly mix the flour with the lemon juice and the baking powder. In a different bowl, mix the sugar with the water to form a cream, and add it into the main mixture.
Once all ingredients are thoroughly combined, stir in the seed oil (corn oil is best), and one pinch of salt.
Pour the batter in a cake pan – lightly coated with oil to keep the cake from sticking – and bake it in a pre-heated oven at 356 f for 40/45 minutes.
Let it cool before serving.
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