The wonderfully versatile “Wonder Cake”

This „wonder cakes“ really is a small wonder. It is not vegan as it requires eggs. But you have free choice over the 200 ml of liquid required so you can leave out dairy products if you like. So far I have made this cake using Batide de Coco for a coconut Version, coffee and oat or soja milk.


Wonder cake with Batida de Coco, pineapple curd and coconut cream ganache

You can find many recipes in various (German) baking blogs. I like Sally’s version ( and Claudia’s from Ofenkieker ( as they are explained well. I have since changed the cocoa amount from Sally’s recipe to 50 g as I personally found it too dry with the amount she uses. There is also a conversion table on her website for various baking tins.


Wonder cake with tangerines and coconut-joghurt-cream

I always split the amounts below into two 20 cm round baking tins which give me four layers.

Grease the baking tin(s) with margarine and dust with flour. Line base with baking paper. Preheat oven to 180°C (not fan-forced) or 160°C fan-forced.

  • 4 eggs
  • 200 g sugar
  • 1 tsp vanilla extract

=> Beat for approx. 10 minutes on high speed until mixture is light and fluffy.

  • 200 ml sunflower oil
  • 200 ml fluid of your choice (milk, soya/oat/almond milk, fruit juices, Batida de Coco, etc. No fizzy drinks).

=> Pour oil and liquid into mixture whilst on low speed and mix for approx. 1 minute until combined

  • 300 g flour or
  • optional: 200 g flour and 100 g cornstarch
  • chocolate version: substitute 50 g flour with 50 g cocoa
  • 1 pinch salt
  • 1 packet baking powder (17 g)

=> Sieve over the mixture and beat in on low speed. I give the mixture a few turns with a hand whisk at the end just to make sure that all the flour is incorporated.

Pour mixture in your prepared tin(s) and bake for approximately 30-35 minutes (depending on the baking tin you used). Insert skewer to test cake is ready. If you bake the batter in one 20 cm round tin then it will bake for about 50 minutes. If you bake it all in a 26 cm round tin, then it will take about 35-40 minutes.

A very versatile recipe which can be varied depending on which flavour you need.


Chocolate version with coffee ganache à la Katherine Sabbath


I filled the entire amount into a 20 cm cake pan. It is 7 cm high, the batter came up to about 5 cm.


The cake baked perfectly to the top and I cut it into four layers.



Have fun baking this recipe.