Eggfree Spice Cake
A warm and aromatic spice cake, perfect for those who love bold flavors and a moist, tender crumb. The combination of cinnamon and ground cloves creates a cozy, inviting aroma, making it an ideal dessert or tea-time treat suitable for any occasion.
Ingredients
Instructions
- Mix sugar and margarine well until smooth.
- Combine dry ingredients: flour, baking soda, cinnamon, and ground cloves.
- Add dry mixture to the wet ingredients and mix until well blended.
- Pour batter into a bread tin and bake in a preheated 300°F (150°C) oven for 1 hour.
Tips & Substitutions
For a more moist cake, consider adding 1/2 cup of unsweetened applesauce or a mashed banana to the batter. You can substitute margarine with coconut oil or vegan butter for a dairy-free option. If you prefer a spicier cake, feel free to increase the cinnamon or add nutmeg. Ensure all ingredients are at room temperature for the best mixing results.
Serving Suggestions
This egg-free spice cake is delightful on its own but pairs beautifully with a dollop of whipped coconut cream or a scoop of vanilla ice cream. Serve it alongside a cup of chai or coffee for a cozy afternoon treat. It also makes a great base for an ice cream cake or can be layered with Mamma'S Cooked Salad Dressing for a unique twist.
Storage & Reheating
Store any leftover spice cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Eggfree Spice Cake contains roughly 670 calories, with 7g protein, 81g carbohydrates, and 37g fat. It is an excellent source of vitamin C (26% of the Daily Value) and calcium (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1649mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute a portion of all-purpose flour with whole wheat flour to add more fiber and nutrients. However, you may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Start with half and see how the texture of the batter feels.
What can I do if I don’t have baking soda?
If you don't have baking soda, you can substitute it with baking powder. Use three times the amount of baking powder as the baking soda called for in the recipe. Keep in mind that this may slightly alter the flavor and texture of the cake.
How can I make this recipe gluten-free?
To make this spice cake gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that your blend contains xanthan gum, or add 1/2 teaspoon to help with the cake's structure. Adjust baking time if necessary, as gluten-free flours can behave differently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).