Eggless, Milkless, Butterless Cake II Recipe -
Eggless, Milkless, Butterless Cake II Recipe

Eggless, Milkless, Butterless Cake II

Recipe by  

"This cake is for those of you who have allergies. When my kids were small they developed an allergy against all dairy products, and then gradually outgrew them."

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Ingredients Edit and Save

Original recipe makes 1 loaf cake Change Servings


  1. Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium heat, and stir while cooking for 3 minutes. Cool.
  2. Measure flour, soda, and baking powder, and sift together.
  3. Gradually stir dry ingredients into raisin mixture. Beat well. If an almond cake is desired, stir in almond extract and almonds. Pour batter into a greased 8 x 4 inch loaf pan.
  4. Bake at 325 degrees F (165 degrees C) for about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2003

It was my mom's birthday, who is medicated for high cholesterol, and my sister, who has recently determined she is lactose intolerant, was joining us for dinner. Hmmm...cholesterol-free, low-fat, dairy-free cake...sounds...icky. However, I made this cake. It took an incredibly short amount of time to prepare, and I had most of the ingredients in my kitchen (and others are inexpensive and easy to find). I put it on a wicker "plate" and decorated it with flowers and it looked like a little country birthday cake. IT WAS A HIT! Everyone in my family had multiple servings and wanted the recipe.

Most Helpful Critical Review
Oct 20, 2004

The flavor is good, but the cake was too dry for me.


7 Ratings

Mar 18, 2004

This cake was delicious. I am glad to see a recipe for those with allergies that actually tastes GOOD! This was the first cake I ever made and It turned out looking great, tasted great, and smelled great too. The batter was yummy. I baked this cake for 55 minutes and it was slightly dry. Next time I will try 50 minutes and it should be perfect! This recipe was great but I would not really call it a cake. To me it was more like a dessert bread. It was baked in a loaf pan and it seemed like a sweet bread instead of a cake. Maybe next time I could double the ingredients and put it in a round cake pan to seem more like an actual cake.

Sep 10, 2003

My whole family loved this cake.

Nov 17, 2007

I have been using this receipe for years and for the holidays I add fruitcake mix and plenty of nuts. I beats boughten fruitcake

Nov 12, 2010

This cake was surprisingly good, I'm glad I made it! I followed the directions, and chose not to add the almonds, although I did add the almond extract.


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  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 59.5 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 312 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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