Eggless Milkless Butterless Cake

Eggless Milkless Butterless Cake

40

"This is a spice type cake. It is from the depression era or war time rationing."
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Ingredients

servings 197 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan.
  2. In a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool.
  3. Sift the flour, baking powder and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes.

Reviews

40
  1. 49 Ratings

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Most helpful positive review

VEGAN!! and VERY easy to make. Dirties only one pot, a spatula, and the baking pan. Didn't even have to use an egg beater or mixer. This must have been a WWII recipe when women were working ...

Most helpful critical review

I give this a middle of the road rating because my family was split on the cake. The kids loved it! Plain and simple, they could've ate the whole cake themselves. As for my husband and I, we ...

VEGAN!! and VERY easy to make. Dirties only one pot, a spatula, and the baking pan. Didn't even have to use an egg beater or mixer. This must have been a WWII recipe when women were working ...

This cake is absolutely delicious!! I found it while looking for dessert recipes that did not call for milk or eggs, only because I didn't have any in the house. I never knew you could make a ...

I give this a middle of the road rating because my family was split on the cake. The kids loved it! Plain and simple, they could've ate the whole cake themselves. As for my husband and I, we ...

Very good! Very moist and dense cake. Didn't change anything, except double the cinnamon. Also added an orange glaze( icing sugar and orange juice) to the top once it was out of the oven and coo...

I made this so one of our b-day guests could have cake with us. It is a very heavy, dense cake with a great taste. I increased the spices to 1 tsp. each & added an orange glaze as suggested by...

I had been pretty busy this week and hadn't had a chance to go to the store for milk or eggs, but wanted something to eat for breakfast. I found this recipe and decided to make it as a coffee ca...

I used Craisins instead of raisins plus I added about 2 TBS of chopped walnuts that I had left. I omitted allspice as we didn't have any. I added a tablespoon or two of cocoa so that the cake wo...

absolutely delicious! i combined it w/another recipe i found (changed white sugar to brown, added 3 TBSP shortening, doubled the cinnamon, added 1/2 TSP ground cloves, only used 1 C water and us...

This cake was awesome!!! I was at the bottom of the bucket on food supplies(need to hit the market) but wanted something fast, easy and that I could make with practically nothing. I did use a li...