Use homemade whipped cream, any combination of berries, and, if you’d like, substitute cheesecake flavor for the vanilla pudding in this recipe. If you’d rather, you could substitute pound cake for the angel food cake, but I love the airy texture of the former in this case.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 9 |
| Yield: | 1 8×8-inch cake |
Ingredients
- 1 ¾ cups self-rising flour
- ¾ cup vanilla-infused sugar
- ⅓ cup vegetable oil
- 1 cup carbonated water
- frosting of your choice (optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 x 8-inch baking dish
- Whisk together flour and sugar in a large bowl. Pour in oil and half of the carbonated water. Mix well ensuring the batter is smooth and lump free. Pour in the remaining carbonated water. Stir to thoroughly combine.
- Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Remove from oven and allow to cool completely.
- Frost with your choice of frosting if you like.
Reviews
I LOVE IT SOOOOOOOOOOOOOOO MUCH!!!!!!!!!!!!!!!!!!!!!!!
Wow, I really didn’t know what to expect out of a cake recipe with so few ingredients but it worked! Although I did have to cheat a little bit by using vanilla bean paste and sugar since I didn’t have vanilla sugar on hand. The only reason this isn’t 5 stars for me is the texture is just slightly off and a tad bit gummy, but that may be to overmixing or underbaking on my part. But overall this is a wonderful quick and easy cake recipe that is great for vegans or those allergic to eggs! I used a store-bought can of frosting and served with vanilla ice cream for an extra special dessert. I think using a flavored seltzer could be fun to experiment with too for additional easy flavor opportunities.