Easy Italian Water Cake Food

WATER CAKE: A DAIRY-FREE, EGG-FREE, MAGIC CAKE

Steps:

• 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.

WATER CAKE

Steps:

• Preheat oven to 350°F. Grease the interior of an 8 inch round springform cake pan. Line the bottom with parchment paper.
• In a large bowl, add flour, baking powder, sugar. Whisk vigorously with a whisk until evenly combined.
• Add water, oil, vanilla and lemon zest (is using). Whisk until batter is smooth and no lumps remain.
• Pour cake batter into the prepared cake pan. Bake for about 40-45 minutes or until the surface of the cake is a light golden brown and toothpick inserted comes out clean. Let cake cool before slicing and serving. You can dust cake with powdered sugar if desired.

ITALIAN LOVE CAKE (SUPER EASY :)

Steps:

• Preheat over to 350 degrees.
• Prepare cake mix as directed on package with water, oil and eggs.
• Pour batter into a greased and floured 9 x 13 inch pan.
• Blend together Ricotta, eggs, vanilla and sugar until smooth.
• Pour evenly over chocolate batter.
• Bake for 1 hour.
• Cool cake completely, but leave in pan.
• Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.
• Spread on top of cake and chill before serving.

WATER CAKES

Steps:

• mix ingredients well.
• bake in little tins 1/2 full for 1/2 hour at 350 degrees.
• eat with butter.