Name: Water Cake (5 Ingredients, No Eggs, No Dairy)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Universal
Ingredients: 1 ½ cups (180 g) all-purpose flour; ¾ cup (150 g) granulated sugar; 1 tablespoon baking powder; 1 cup (240 ml) water; ¼ cup (60 ml) neutral vegetable oil

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This simple water cake is a surprisingly soft, moist, and tender dessert made with just five everyday ingredients. With no eggs, no dairy, and no butter, it’s a naturally light cake that still delivers great texture and flavor. Perfect for when your pantry is nearly empty or when you need an easy, budget-friendly treat.

Why You’ll Love This Recipe

Made with only 5 basic pantry ingredients
Naturally egg-free and dairy-free
Quick to prepare with minimal cleanup
Soft, fluffy texture despite its simplicity
Perfect base for many flavor variations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour: 1 ½ cups (180 g)
granulated sugar: ¾ cup (150 g)
baking powder: 1 tablespoon
water: 1 cup (240 ml)
neutral vegetable oil: ¼ cup (60 ml)

Directions

Preheat your oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) round cake pan or line it with parchment paper.
In a large mixing bowl, combine the flour, sugar, and baking powder. Stir until evenly mixed.
Add the water and vegetable oil to the dry ingredients. Mix until a smooth batter forms with no visible lumps.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 8 slices

Preparation time: 10 minutes
Baking time: 35–40 minutes
Total time: about 50 minutes

Variations

Add 1 teaspoon of vanilla extract for a gentle aroma
Mix in 2 tablespoons of cocoa powder for a chocolate version
Sprinkle cinnamon or cardamom into the batter for warm spice notes
Fold in chopped nuts or dried fruit for added texture
Dust with powdered sugar or top with fruit after baking

Storage/Reheating

Store the water cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 10–15 seconds or let them come to room temperature before serving.

FAQs

Can I make this cake without sugar?

Yes, you can reduce the sugar slightly or use a plant-based sugar alternative designed for baking, though texture may change.

Why is it called water cake?

It’s called water cake because water is the main liquid ingredient instead of milk or eggs.

Can I use whole wheat flour?

Yes, but the cake will be denser. Use half whole wheat and half all-purpose flour for best results.

Does this cake taste plain?

It has a mild, lightly sweet flavor that works well on its own or with toppings.

Can I bake this in a loaf pan?

Yes, but baking time may increase to about 45–50 minutes.

Is this cake suitable for vegans?

Yes, it contains no animal-based ingredients.

Can I freeze water cake?

Yes, wrap slices tightly and freeze for up to 2 months.

How do I know when it’s fully baked?

Insert a toothpick into the center; it should come out clean.

Can I add fruit to the batter?

Yes, small chopped fruit or berries work well, but avoid adding too much moisture.

What oil works best?

Any neutral oil like sunflower, canola, or vegetable oil works well.

Conclusion

This water cake proves that you don’t need eggs or dairy to make a delicious, tender dessert. With minimal ingredients and effortless preparation, it’s an ideal recipe for beginners, busy days, or anyone looking for a simple, reliable cake that can be customized in countless ways.