Water cake

This Italian cake is moist, bouncy, and incredibly delicious when eaten still warm from the oven. It's hard to believe this is a vegan dessert.

 

The recipe is from kirbiecravings.com. I substituted water with water saved from can of longan and added a little of rosewater. The cake came out very fragrant, especially when topped with more longan glaze, rose petals, and pistachio.

Done