Eggless, Butterless, Milkless Cake - World War I
A rich, moist eggless and dairy-free cake with warm spices, raisins, and nuts, perfect for those with dietary restrictions or seeking a flavorful, hearty dessert.
Ingredients
Instructions
- Mix white sugar, brown sugar, shortening, water, raisins, nutmeg, and cinnamon together in a bowl.
- Bring the mixture to a boil and cook for 3 minutes.
- Remove from heat and let cool slightly.
- Add baking soda dissolved in a little water to the cooled mixture and stir well.
- Add flour, baking powder, cocoa, and chopped nuts to the mixture and combine thoroughly.
- Pour batter into a prepared baking pan and bake at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding vanilla extract or a splash of almond extract. You can substitute the shortening with coconut oil for a different texture. If you prefer a sweeter cake, increase the brown sugar slightly. Make sure to sift the dry ingredients together to avoid clumps. This cake can also be made in a loaf pan for a different presentation.
Serving Suggestions
This cake is delicious on its own but can be served with a dusting of powdered sugar or a drizzle of icing. It pairs beautifully with a cup of tea or coffee. For a fun twist, serve alongside a Fruit Juice Smoothie for a refreshing contrast. Consider topping with whipped coconut cream or a scoop of dairy-free ice cream for added indulgence.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless, Butterless, Milkless Cake - World War I contains roughly 2140 calories, with 20g protein, 317g carbohydrates, and 91g fat. It is an excellent source of iron (56% of the Daily Value), dietary fiber (47% of the Daily Value), and calcium (44% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1046mg per serving (45% 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 sugar?
Yes, you can experiment with different sugars like coconut sugar or maple sugar, but keep in mind that these may alter the flavor and texture slightly. Adjust the sweetness according to your taste, and remember that brown sugar adds moisture, while white sugar provides structure.
What can I substitute for raisins?
If you're not a fan of raisins, you can use chopped dates, dried cranberries, or even chocolate chips for a sweeter touch. Each alternative will bring a unique flavor, so choose based on your preference. Just ensure that the quantity remains the same to maintain the balance of the recipe.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to include a binding agent like xanthan gum if your blend doesn't already contain it. The baking time may vary slightly, so keep an eye on the cake to ensure it cooks properly.
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).