WATER CAKE: A DAIRY-FREE, EGG-FREE, MAGIC CAKE
No milk, no butter, no eggs needed, only simple cupboard ingredients. This water cake is absolutely magic and perfect for breakfast or tea time!
Provided by Andrea Soranidis - The Petite Cook
Categories Dessert
Number Of Ingredients 7
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.
Nutrition Facts : Calories 291 kcal, Fat 0.9 g, SaturatedFat 0.3 g, Sodium 4 mg, Carbohydrate 67.4 g, Fiber 2.1 g, Sugar 30.2 g, Protein 5.3 g, ServingSize 1 serving
MOM'S CHOCOLATE WATER CAKE
My mom passed away in 1991 and my sisters and I have wished we had some of her recipes. We really missed her water cake, fried corn, augratin potatoes and a few others. The other day my sister came across this recipe and scanned it to send me a copy. This is so good and though you put them in order of cake mix on the bottom and topping on top, once it bakes the pudding is on the bottom and cake on top. It is DELISH! Gonna save it here where I know I can find it if I loose my copy. Enjoy
Provided by momma213
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Sift sugar, flour, salt, baking powder, cocoa, stir in milk, margarine and vanilla.
- Mix topping minus the water, sprinkle over cake in baking pan, (9 inch square). Pour over the 1 1/2 cups water.
- Bake @ 350 for 45 minutes.
- Top will spring back when touch when the cake is done. Do not overbake or the pudding will dry up. Serve with a scoop of vanilla ice cream if desired.
Nutrition Facts : Calories 261.8, Fat 4.8, SaturatedFat 1, Cholesterol 1.9, Sodium 202.1, Carbohydrate 53.2, Fiber 1, Sugar 39.6, Protein 2.6
WATER CAKES
Make and share this Water Cakes recipe from Food.com.
Provided by Abe ray
Categories Quick Breads
Time 42m
Yield 15 cakes, 15 serving(s)
Number Of Ingredients 4
Steps:
- mix ingredients well.
- bake in little tins 1/2 full for 1/2 hour at 350 degrees.
- eat with butter.
Nutrition Facts : Calories 55.3, Fat 0.8, SaturatedFat 0.2, Cholesterol 28.2, Sodium 165.2, Carbohydrate 9.6, Fiber 0.3, Sugar 0.1, Protein 2.1
ROSE WATER CAKE
Not your standard white cake. Chances are no one will have tried something quite like this before! It's fantastically moist, sweetly subtle, and altogether different. Perfect for a garden party, or spring wedding.
Provided by peropheus
Categories Desserts Cakes Birthday Cake Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
- Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 90.8 g, Cholesterol 141.5 mg, Fat 37.1 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 23 g, Sodium 206.5 mg, Sugar 71.5 g
HOT WATER CHOCOLATE CAKE
A chocolate cake made with boiling water. Frost with your favorite chocolate frosting.
Provided by TERRILEE
Categories Desserts Cakes Chocolate Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
- Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.
Nutrition Facts : Calories 147 calories, Carbohydrate 25.4 g, Cholesterol 25.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 203.3 mg, Sugar 17 g
WATER CHESTNUT CAKE
Provided by Eileen Yin-Fei Lo
Categories Wok Dessert Vegetarian Lunar New Year Vegan Chestnut
Number Of Ingredients 4
Steps:
- Grease a 9-inch square cake pan.
- Pour boiling water into a wok over high heat, add sugar and stir to dissolve. Add chopped water chestnuts and mix well. Add water chestnut powder mixture. Turn heat under wok to low. Stir mixture continually in one direction for 5 to 7 minutes, until mix is very thick and pasty.
- Pour water chestnut mixture into greased pan. Place pan on a rack in wok. Add 8 cups boiling water, cover and steam for 40 minutes until it sets firmly and becomes translucent. Replenish boiling water after 20 minutes. Turn off heat, remove cake pan from steamer. Allow to set 4 minutes. Slice immediately and serve.
- This is a most unusual cake. When freshly steamed and sliced, it has the consistency of a firm jelly. As it cools, it becomes very much like an aspic. It can be frozen either whole or in slices. To reheat, allow cake to return to room temperature, then steam for 10 minutes or until heated through. It will become more jellylike again. Eat it just as if it had been made fresh.
- It can be pan-fried as well, but it must be cooled and refrigerated overnight preferably (not frozen) before doing so. To pan-fry, cut cooled cake into slices 2 inches square, 1/2 inch thick, and pan-fry in the same manner as turnip cake.
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