4 Ingredient Cake
This cake has a soft and very light crumb thanks to a simple secret ingredient. Made with just 4 ingredients, it doesn't require any eggs, milk or butter.
Ingredients
- 1 3/4 cups (223g) self-rising flour, see note before starting
- 2/3 cup (148g) granulated white sugar
- 1 cup (8fl oz/237ml) flavored sparkling water, see note before starting
- 1/3 cup (79ml) avocado oil
Instructions
- Preheat the oven to 350°F (175°C). Grease a 7-inch round springform cake pan with non-stick cooking spray and line the bottom with a parchment paper round.
- In a large bowl, whisk together the self-rising flour and sugar.
- Pour in the sparkling water and avocado oil. Use a spatula to mix just until the batter is smooth and no dry streaks remain. If you still have some lumps in the batter, you can use a whisk to mix out any lumps. Avoid overworking the batter because you don't want to release too much of the carbonation.
- Immediately pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until the cake is lightly golden on the surface and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 20-30 minutes, then transfer to a wire rack to cool completely. If desired you can decorate the cake before serving. The frosting used in the photos is in the recipe notes. Store any uneaten cake in an airtight container for 1-2 days at room temperature or 3-4 days in the fridge. (If you add frosting to the cake it should be refrigerated and not stored at room temperature).
Notes
- Sparkling water note: This recipe works with almost any flavored carbonated beverage. Our favorite one to use is LaCroix LimonCello* because it contains vanilla flavor. Other good options include lemon sparkling water or coconut sparkling water. This recipe also works with carbonated sodas like coke and sprite (both worked well).
- You can make this in a one-piece round 7 inch pan but I prefer using a springform pan because it is easier to release the cake.
- Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Whisk together 2 cups all purpose flour, 1 tbsp baking powder and 1/2 teaspoon salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill, which will not work well for this recipe. Measure out 1 3/4 cups for the recipe. Do not use the full amount.
- Optional Cream Cheese Frosting (contains dairy)
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 8 oz cream cheese (brick type), softened to room temperature
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
- To make the frosting: Add butter and cream cheese in the bowl of a stand mixer and beat until creamy and light. Add vanilla extract and mix in on low speed. Gradually add 3 cups of powdered sugar on low speed until completely combined. Add enough powdered sugar for a thick frosting that is still spreadable over the cake. Start with 3 cups and add more if needed. This recipe makes a generous amount of frosting. You likely won't need it all but I wanted to include enough for those who prefer a very thick layer of frosting.
- Estimated nutrition is for the cake only and does not include optional frosting.
Serving: 1slice, Calories: 155kcal, Carbohydrates: 24g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Sodium: 223mg, Sugar: 11g, NET CARBS: 24
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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