Water-based bundt cake without milk
An easy milk-free bundt cake, light and soft, ideal for everyday breakfast.
Looking for a breakfast treat that requires no butter or milk? This water-based bundt cake is exactly what you need: a soft, lightly textured cake that comes together in under an hour.
The secret lies in the water batter: it does not make the cake dry at all — when the proportions are right, the result stays moist and pleasant even the next day. Water replaces milk without altering the structure, and seed oil steps in for butter, making this recipe ideal for anyone avoiding dairy without giving up on flavour.
There are at least three practical advantages: the cake is budget-friendly (just a handful of everyday ingredients), it takes barely fifteen minutes to prepare, and it lends itself to endless variations. Leave it plain with a hint of lemon, stir in a spoonful of cocoa for a richer version, or try orange zest for extra fragrance.
The one technique that really makes a difference is beating the eggs and sugar until the mixture is pale and fluffy: this step incorporates air into the batter and guarantees the soft texture you are looking for.
The cake keeps well for two or three days under a glass dome or wrapped in cling film. It is at its best on the first day, but still great the second. Ready to get started? Here is the recipe for the water-based bundt cake.
To make this recipe
A small selection of handy tools to keep within reach. Some links may be affiliate links.
Digital kitchen scale
In leavened recipes and baked goods, it lets you accurately weigh flour, liquids, and yeast.
Pastry whisk
Useful for whipping egg whites to stiff peaks and for gently folding the mixture without deflating it.
Donut baking pan
Helps achieve a uniform shape and even baking without having to hand-shape each piece.
Steps
- Preheat the oven to 180°C (350°F), static mode, and lightly grease a bundt tin with a little oil.
- Beat the eggs with the sugar in a large bowl using a whisk until the mixture is pale, fluffy and roughly doubled in volume (about 3-4 minutes).
- Add the seed oil in a thin, steady stream while whisking, then pour in the water the same way: the batter should be smooth and pourable.
- Sift the flour and baking powder directly into the batter and fold gently with a spatula using bottom-to-top movements until no lumps remain.
- Flavour with the finely grated zest of half an unwaxed lemon or with a teaspoon of vanilla extract, according to taste.
- Pour the batter into the prepared bundt tin and bake in the preheated oven at 180°C (350°F) for about 40 minutes. Check doneness by inserting a skewer into the thickest part: it should come out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack.
Helpful tips
For the fluffiest result, use eggs at room temperature: cold eggs straight from the fridge trap less air when beaten.
If you don't have lemon zest on hand, a teaspoon of vanilla extract or a sachet of vanilla sugar works just as well.
The cake keeps well for 2-3 days under a glass dome or wrapped in cling film, staying soft throughout.
Replace 10% of the flour with unsweetened cocoa powder for an easy chocolate version without changing the liquid quantities.
Average nutrition per serving
- Calories
- 214 kcal
- Carbohydrates
- 30.0 g
- Sugars
- 16.0 g
- Protein
- 4.0 g
- Fat
- 8.0 g
- Saturated fat
- 1.2 g
- Fiber
- 1.0 g
- Sodium
- 85 mg
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