Eggless, Milkless, Butterless Cake(World War I)
A nostalgic, eggless and dairy-free cake with warm spices, raisins, and a moist texture, perfect for vegans or those with dietary restrictions seeking comforting flavors.
Ingredients
Instructions
- Bring water, sugar, shortening, and raisins to a boil and cook for 5 minutes.
- Cool until the shortening starts to set and turns white on the surface, turning it over occasionally.
- Beat in the sifted flour combined with salt, baking soda, cinnamon, nutmeg, ginger, and ground cloves.
- Pour the batter into a greased and floured 9 x 12-inch pan.
- Bake for 50 to 60 minutes at 325°F (163°C).
- Frost with powdered sugar frosting thinned with water or canned milk, adding vanilla if desired.
- Alternatively, sprinkle cinnamon and sugar on top before baking and skip the icing.
Tips & Substitutions
For added moisture, consider incorporating unsweetened applesauce or mashed bananas, which can replace some of the shortening. If you prefer a spicier flavor, try increasing the cinnamon or nutmeg slightly. Make sure to sift the flour with the other dry ingredients to avoid lumps and ensure even mixing. If you want a richer taste, consider using coconut oil instead of shortening.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with a cup of tea or coffee. For a delightful dessert, serve it with a scoop of vanilla ice cream or alongside a slice of fresh fruit. You can also dust it with powdered sugar or serve it with a side of Ruby Red Slaw for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, simply microwave a slice for 15-20 seconds or warm it in a preheated oven at 350°F (175°C) for about 10 minutes to restore its softness.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless, Milkless, Butterless Cake(World War I) contains roughly 243 calories, with 2g protein, 22g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 862mg per serving (37% 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 flour instead of all-purpose flour?
Yes, you can experiment with whole wheat flour for a denser texture or gluten-free flour blends if you're avoiding gluten. Keep in mind that these substitutions may alter the cake's texture and moisture, so you might need to adjust the liquid content slightly.
How can I make this cake more flavorful?
To enhance the flavor, consider adding a splash of vanilla extract or almond extract to the batter. You can also mix in chopped nuts or citrus zest for an extra layer of taste. For a unique twist, try adding dried fruits such as cranberries or apricots along with the raisins.
What can I use instead of shortening?
If you prefer a healthier option, you can substitute shortening with unsweetened applesauce or coconut oil. These alternatives will maintain the moisture of the cake while reducing saturated fat. However, note that the flavor may differ slightly, so choose based on your preference.
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).