Eggless-Milkless-Butterless Cake With Two Eggs
A moist, flavorful eggless, milkless, butterless cake packed with raisins, walnuts, and warm spices, perfect for those with dietary restrictions or seeking a hearty treat.
Ingredients
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch square pan or a 9 x 5 x 3-inch loaf pan with vegetable shortening.
- In a mixing bowl, combine brown sugar, water, and margarine. Mix well.
- Add seedless raisins, nutmeg, cinnamon, cloves, soda, and salt to the mixture. Stir until combined.
- Add the beaten eggs and mix thoroughly.
- Gradually fold in the sifted flour and black walnuts, mixing until just combined.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 55 minutes if using the square pan, or 75 minutes if using the loaf pan, until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool before serving.
Tips & Substitutions
For a lighter texture, sift the flour before measuring it. If you want to substitute sugar, try using coconut sugar or maple syrup; just adjust the liquid ingredients accordingly. For added flavor, consider incorporating a teaspoon of vanilla extract or a splash of orange juice. If you don’t have black walnuts, regular walnuts or pecans can work well too. This cake is inspired by American recipes that focus on using pantry staples.
Serving Suggestions
This cake can be served plain or dusted with powdered sugar for an elegant touch. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It also pairs beautifully with Zucchini Brown Bread as part of a brunch spread. For an afternoon snack, enjoy it with a cup of tea or coffee.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless-Milkless-Butterless Cake With Two Eggs contains roughly 1769 calories, with 25g protein, 127g carbohydrates, and 135g fat. It is an excellent source of dietary fiber (77% of the Daily Value), calcium (53% of the Daily Value), and protein (50% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2947mg per serving (128% 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 make this cake without eggs?
Yes, you can substitute the two eggs with 1/2 cup of unsweetened applesauce or 1/4 cup of ground flaxseed mixed with 3/4 cup of water. This will help bind the ingredients together while keeping the cake moist.
What can I use instead of margarine?
You can replace margarine with unsalted butter or a plant-based butter alternative for a dairy-free option. Coconut oil can also be used, but it may impart a slight coconut flavor to the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time. Remember to check it a little before the suggested baking time, especially in different oven types.
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).