Water Cake

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www.theconsciousplantkitchen.com

This Water Cake is a super-simple cake, even simpler than depression cakes, made with sparkling water, no eggs, no dairy and ready in just about 10 minutes of prep!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/water-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: slices

Calories: 234.1kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Self-Rising Flour (note 1)
1 cup Unrefined Cane Sugar (note 2)
1 cup Sparkling Water (note 3)
⅓ cup Mild-Flavor Olive Oil (note 4)
1 tablespoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 6-inch or 8-inch round or square pan with parchment paper. Slightly oil the bottom and sides of the pan with cooking oil spray. Set aside.
In a large mixing bowl, add the self-rising flour and sugar. Whisk to combine.
Fold in the liquid ingredients: sparkling water, oil, and vanilla extract. Whisk until it forms a smooth batter.
Pour evenly into the prepared pan and bake it on the center rack of the oven. For a 6-inch pan, bake for 50-60 minutes. For an 8-inch pan, bake for 35-40 minutes, or until the top is golden brown, and a toothpick inserted in the center of the cake comes out clean.
Let the cake cool down for 10 minutes in the pan, then cool it down for 2 hours on a cooling rack before slicing.
You can serve the cake plain or frost the cooled cake with my coconut frosting recipe or my dairy-free vanilla frosting.

Notes

Note 1: To make 1 1/2 cups of self-rising flour, stir 1 1/2 cups of all-purpose flour with 2 1/4 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter

Note 2: Any granulated sweetener works in this recipe, like sugar, raw sugar, or coconut sugar. You can decrease the sugar to 3/4 cup for a less sweet cake, but the color of the cake will be paler.

Note 3: Sparkling water carbonation and minerals mimic the tenderizing and leavening effects of both the salt and apple cider vinegar that are usually added in an easy vanilla cake. You can swap for water, but you will need an extra 1/2 teaspoon of salt and 2 teaspoons of apple cider vinegar or lemon juice. You can also swap for a sparkling lemonade to add a lemon flavor to the cake.

Note 4: Or any low-flavor oil you like.

Storage: Store the cake leftovers in a cake box in the fridge for up to 4 days.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition