Made with water, this cake is super moist and soft. Dairy-free and nut-free is perfect for people with food intolerance.
It’s time for Dessert-Friday again!
Today I am going to share with you THE SOFTEST and MOISTEST cake you will ever taste!
Fully dairy-free, it calls for coconut oil (or any type of vegetable oil) and water instead of milk. Yes water! This way you won’t need to use any nut or soy based ingredients.
I sliced some apricots and added them to the batter, but try use peaches, or strawberries, they will work perfectly as well.
- 170 g Whole wheat flour
- 80 g Cake flour
- 180 g light brown sugar
- 3 whole organic eggs
- 15 g baking powder
- 1/2 tsp vanilla extract
- 130 ml coconut oil, melted
- 130 ml Acqua
- fresh apricots
In a bowl of your electric mixer beat up eggs and sugar until light in color.
Gently stir in baking powder and vanilla extract. Then slowly incorporate flour, melted oil and water.
Slice up some ripe apricots and lightly dust them in flour. Gently fold them into the batter.
Oil and dust with flour a ring form pan
and pour in the batter
Bake in pre-heated oven at 180C for about 60 min.
Take out the cake from the oven, allow for it to cool down completely then remove it from the pan and dust it with powdered sugar.
This cake is incredibly soft and moist, absolutely one of the best cakes I have made in a while!
It stores well at room temperature for 5 days under a glass bowl.