Il Cucinologo
EN

Cocoa Water Cake

17/11/2023

The water cake is a light and simple dessert, suitable for those who wish to avoid the use of milk and eggs. Some consider it the vegan version of the classic chocolate cake. Since cocoa is a basic element for this recipe, we create a delicious cocoa variant. Here is the recipe for a cocoa water cake:

Ingredients

  • 200 g of 00 flour (or whole wheat flour for a more rustic version)
  • 200 g of sugar (brown sugar also works, for a richer flavor)
  • 40 g of unsweetened cocoa powder
  • 300 ml of water
  • 80 ml of sunflower seed oil (or another neutral vegetable oil)
  • 1 packet of baking powder
  • 1 pinch of salt
  • (Optional) Flavoring, such as vanilla or grated orange/lemon zest, to add a personal touch

Preparation

  1. Preheat the oven to 180 °C.
  2. In a large bowl, mix the dry ingredients: sifted flour, sugar, unsweetened cocoa powder, baking powder, and the pinch of salt.
  3. Add the water and oil, mixing with a whisk or electric mixer until you obtain a smooth batter without lumps.
  4. If desired, add a flavoring of your choice, such as vanilla extract or orange/lemon zest.
  5. Pour the batter into a previously buttered and floured pan or lined with parchment paper.
  6. Bake the cake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Once baked, let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

If you like, you can dust the surface of the cake with powdered sugar, or make a chocolate glaze for an extra touch of indulgence. Here’s an idea for a simple glaze: melt dark chocolate with a little water and a tablespoon of powdered sugar, stirring until you get a smooth and glossy cream. Pour the glaze over the cooled cake and let it set.

This is a simple and versatile recipe, ideal for those looking for something sweet but not too elaborate.

Trivia

This cake, probably born out of the need to satisfy the desire for sweetness even during times of scarcity or economic hardship, has become a symbol of inclusive pastry, suitable for vegetarians and vegans. Its humble origins do not detract from its goodness and softness, particularly appreciated on any occasion.