Eggless Cake From Canada
A rich, spiced eggless cake infused with warm cinnamon, cloves, and nutmeg, perfect for those seeking a moist, flavorful dessert without eggs. Great for holidays and gatherings.
Ingredients
Instructions
- Put together all ingredients except flour, baking powder, and baking soda in a saucepan and bring to a boil.
- Boil for 3 minutes. Let cool.
- Add dry ingredients (flour, baking powder, baking soda) to the cooled mixture.
- Mix well until smooth.
- Pour the batter into a glass loaf pan.
- Bake at 350°F for 45 minutes to one hour.
Tips & Substitutions
For a moister cake, consider adding an extra tablespoon of shortening or using applesauce as a substitute for half of it. If you prefer a spicier flavor, increase the cinnamon and cloves slightly. You can also swap raisins for chopped nuts or dried fruit to customize the recipe. This eggless cake is a great option for those exploring vegan recipes.
Serving Suggestions
Serve this eggless cake with a dusting of powdered sugar or a drizzle of icing for added sweetness. It pairs beautifully with a cup of Special Orange Tea Mix for a delightful afternoon treat. For a heartier meal, consider serving it alongside Fruited Sweet Potatoes to create a balanced plate.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, simply slice a piece and warm it in the microwave for 10-15 seconds or in an oven preheated to 350°F for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless Cake From Canada contains roughly 98 calories, with 0g protein, 2g carbohydrates, and 10g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1729mg per serving (75% 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 other types of sugar instead of brown sugar?
Yes, you can substitute white sugar for brown sugar, but this may alter the flavor and moisture slightly. Brown sugar adds a richer taste and more moisture due to its molasses content, so consider adding a tablespoon of molasses if you use white sugar.
What can I use instead of shortening?
You can replace shortening with equal amounts of unsalted butter or coconut oil for a different flavor profile. Both alternatives will provide a rich taste while helping to keep the cake moist.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure to check that the other ingredients, like baking soda and powder, are gluten-free as well.
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).