This Italian water cake is easy to make and only requires a few pantry staples. No need for eggs or dairy. It’s the perfect cake to make when you’re running low on ingredients and you can do many variations to change the flavor.
I first came across the concept of Italian water cake a few months ago. I was intrigued by the idea of a cake using so few ingredients and without needing eggs or dairy. Little did I know how relevant the recipe would become.
I have been baking up a storm these last two weeks but trying my best to bake recipes that require few to no eggs. A few weeks ago, I made a crazy chocolate cake, which is another easy cake recipe that doesn’t need any eggs or dairy.
This cake recipe is another fun one to try if you’re looking for an eggless and dairy-free cake recipe.
Cake Texture
The cake has a tighter crumb than most cakes. If you’re looking for a more tender crumb, I recommend you try the crazy chocolate cake instead. But I still really enjoyed this cake and have already made it a few times.
Type of Flour and Flour Tips
The traditional Italian water cake uses Italian 00 flour. However, since that is not as easily available in the US, I made it with all-purpose and it still turned out well.
I came across a few recipes that required the flour to be sifted in to make the cake fluffier. I tested it both ways and didn’t find a difference, so I would skip the sifting since it takes more time.
Cake Flavor Variations
What I love about this cake is that you can add different ingredients to create different flavors. The recipe I’m sharing today is for the basic cake plus a little bit of vanilla. But there is so much more you can do to make it more flavorful:
- ground cinnamon to make a cinnamon flavored cake
- espresso powder for a coffee-flavored cake
- lemon or orange zest for a citrus cake
Have boxed cake mix on hand? Check out how you can use it to make easy 2-ingredient cakes.
Water Cake
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 1 cup water
- 1/4 cup vegetable, canola or olive oil
- 2 tsp vanilla
- 1 tbsp lemon zest optional
Instructions
- 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.
Notes
- Recipe slightly adapted from Manu's Menu
- You can make this in an 8 inch or a 9 inch cake pan. Do not use a pan smaller than 8 inches because the cake will be too thick. If you are using a 9 inch pan, your cake will be much thinner and will likely require less baking time.
- The is a very simple basic cake recipe and won't have much flavor on its own. The lemon zest does help add flavor. You can also add cinnamon for a cinnamon version, espresso powder for a coffee version or orange zest instead of lemon zest.
- Measurements are in US cups.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Love the recipes. Easy peasy and so good. Loe it and them. Keep it comin!! Thanks again.
You’re welcome!
I saw these cakes and decided to make both tonight! I love my desserts but lately have had to deny because of gallbladder issues.(watching fat content) I used Almond flavor in white cake. The Chocolate cake was also delicious (almost brownie like) both were hits after dinner with some Cool Whip(with added Powdered sugar) I’m impressed!
We’re glad they were a hit!
I made this cake back in 1980’s and loved it! Over the years lost the recipe and couldn’t remember it. Lo and behold there it is on your site!!!!! I can’t tell you how happy I am. Made it for my now adult girl one who said Is that that cake? Well it is and I just love it!! You made an old lady very happy!!
We’re so happy you have the recipe again!
I made a 4 ingredient banana water cake. I frosted it with a whipped cream cream cheese frosting. I found the texture a bit rubbery like those cakes, etc made with applesauce. Not bad, but not great. I wouldn’t serve to guests.
We haven’t tried this recipe with banana – we hope you try it the way we made it, it will work better.
Hi, could I use coconut (dessicated) in this recipe & if so how much should I use? Many thanks.
Coconut flakes should work, but we haven’t tried it so can’t say how much you will want to add.
A very simple and inexpensive recipe.
I experimented with self-rising
flour and added 1/2 tbspn of baking powder which I think did not give enough rise to the cake (will try 1 tbspn baking powder next time) but overall, the cake turned out moist and delicious according to friends whom I shared with.
We’re glad you enjoyed it!
Sounds amazing and I can’t wait to try it.
A question can I use honey or treacle instead of sugar. Tk u ?
I don’t think honey will work because it will make your batter too wet
The cake rose beautifully and tasted lovely. A little too sweet for me. Instead of adding all the water, I used the lemon juice with the zest. Will make again with a little less sugar.
We’re glad you enjoyed it!
I will make for my brother, who is vegetarian. He brings vegetarian (no eggs) cakes home from his temple and I marvel at how great and rich they taste. So I need recipes! Thank you, can’t wait to make this.
We hope you give it a try soon!
Great idea,when staying safe,at home,thanks.
I just made it and it has to much of a flour taste when it is done and you eat it. Can you tell me why or is that the way it is suppose to taste?
The cake should be sweet – did you measure the sugar in the right amount? You can also try some of the flavor variations we mention in the post if you want to add more flavor.
I tried it and I think I did something wrong but overall it taste surprisingly really good.
We’re glad you liked the flavor!
I love Japanese cheesecake definitely going to make it
I alway buy this from Harrods
I bake often and would love to try this recipe. I’m going to use lemon and lemon zest.
We hope you enjoy it!
I will definitely try this cake because there is no need for fancy ingredients
We hope you like it!
I made the water cake wow It was really fluffy and soft . I made 2 cakes the first one followed the recipe but reduced the sugar by 1/4cup was out of vanilla so I used butterscotch flavouring replaced the lemon peels with orange. The second one I used applesauce for the sugar used banana flavour it came out beautiful but no taste its still okay.
We’re so happy you enjoyed it!
Wow this water cake hmm am giving it a try right away
We hope you enjoy it!
Hello, thank for posting this recipe! I’m gluten and lactose intolerant, so this recipe sounds amazing! One question: can I replace the cup of water to a cup of orange juice to add more flavour? Thank you!
yes that should be fine
Would really love to try this recipe in a Bundt pan – will it be ok to use?
Sorry, but we haven’t tested the cake in a bundt pan.
hi… could i add some sultanas and if yes how much? about half cup?
We haven’t tried that, so can’t say what the right amount would be.
Thank you, this Water Cake sounds easy and delicious!
Tastes like an old fashioned home made cake that I loved as a child. Excellent.
We’re glad you enjoyed it!
If adding cinnamon or extracts how much should be used?
You might want to start with a teaspoon.
The ad for the recipe says no eggs flour or sugar for the “Water Cake” but when I read the recipe it has flour sugar and milk I think…is this a mistake?
Hi Vivian, not sure where you saw that info. The title is for a Water Cake with No Eggs, Butter, or Milk.
Wow I just love all your recipes & I am going to try a lot of them. Thank you Kirbie & to all the comments from people. I live in Cape Town in Sunny South Africa & I just love easy Recipes. Take care & stay safe everyone. God Bless regards Douglas ????
Hi Kirbie
Quick question. Can you make these cake receipes into muffins instead.
We haven’t tried making muffins with this recipe.
I just finished baking mine….soo tasty? but not fluffy…sticky. I also added milo to it, making it chocolate water cake.
It might have been the Milo. Adding extra liquid will change the texture of the cake.
Been saving this recipe for a few months and finally made it yesterday 🙂 Made a few changes.
I substitute granulated sugar with erythritol, used rice bran oil, did not have lemon zest or vanilla but i did put a table spoon of instant coffee – which gave a nice swirly pattern like marble cake. It was delicious! oh i also used a small toaster oven to bake this cake and it was a success!! thank you for sharing this recipe!!!
Thanks for letting us know!
Love this recipe!
I’m so glad you enjoyed!
Can you use Stevie instead of granulated sugar?
I think so but I haven’t tested it
Has anyone tried this recipe with Almond flour, Gluten free granddaughter?
I don’t think it will work with almond flour. It might work with a gluten free all purpose flour mix