Eggless, Butterless And Milkless Cake
A rich, fruity cake packed with raisins and warm spices, perfect for those seeking a vegan-friendly dessert with deep flavors and moist texture.
Ingredients
Instructions
- Put sugar, water, raisins, nutmeg, cinnamon, cloves, lard, and salt in a pan and boil for 3 minutes.
- Allow the mixture to cool, then stir in 1 teaspoon of soda dissolved in a little hot water.
- Add 2 cups of flour sifted with 1/2 teaspoon of baking powder to the mixture and mix well.
- Bake the batter in a preheated oven at 350°F (175°C) until a toothpick inserted in the center comes out clean, about 15 minutes.
Tips & Substitutions
For a lighter texture, you can substitute part of the lard with unsweetened applesauce or a plant-based alternative for a healthier twist. Make sure to sift the flour and baking powder together to avoid lumps. If you prefer a spicier cake, feel free to adjust the spices according to your taste. This recipe is a great option for those looking for eggless, butterless, and milkless vegan recipes.
Serving Suggestions
This cake can be enjoyed plain or dusted with powdered sugar for a touch of sweetness. It pairs beautifully with Vanilla Lemon Nutmeg Sauce for a delightful contrast. Consider serving it alongside a scoop of vegan ice cream or fresh fruit for a complete dessert experience. It’s perfect for tea time or as a light snack.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds or warm it in the oven at 300°F (150°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless, Butterless And Milkless Cake contains roughly 930 calories, with 10g protein, 103g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (61% of the Daily Value), calcium (27% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 870mg per serving (38% 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 a different type of fat instead of lard?
Yes, you can substitute lard with coconut oil or vegan butter for a dairy-free option. Just ensure the fat is in a solid state if using coconut oil, and melt it slightly before mixing with other ingredients.
How do I make this cake gluten-free?
To make this cake gluten-free, you can replace all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help bind the ingredients. The texture may vary slightly, but it should still turn out delicious.
What can I do if the cake doesn’t rise?
If the cake doesn’t rise, it could be due to inactive baking powder or the soda not being properly dissolved. Always check the expiration date of your leavening agents and make sure to dissolve baking soda completely in hot water before adding it to the batter for proper aeration.
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).