Eggless, Milkless Raisin Cake
A moist, flavorful eggless and milkless raisin cake with warm spices, perfect for vegans or those with dietary restrictions, offering rich sweetness and aromatic notes.
Ingredients
Instructions
- Cook together brown sugar, water, raisins, and oil until it bubbles all over.
- Cool the mixture, then add flour, cinnamon, salt, and cloves.
- Dissolve soda in warm water and add to the mixture, stirring well.
- Pour the batter into a baking pan and bake for 40 minutes at 350°F (175°C).
- Frost the cake with brown sugar frosting after baking and cooling.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or a pinch of nutmeg. If you prefer a sweeter cake, you can increase the brown sugar slightly or substitute some of the sugar with maple syrup. For a gluten-free version, replace flour with a gluten-free blend. Always check for lumps when mixing dry ingredients to ensure a smooth batter.
Serving Suggestions
This raisin cake pairs beautifully with a cup of tea or coffee for a delightful afternoon treat. Consider serving it alongside a scoop of vanilla ice cream for a dessert that feels extra special. You can also drizzle it with caramel sauce or serve with a side of fresh fruit for added freshness and flavor.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator, where it can last up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or enjoy cold.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless, Milkless Raisin Cake contains roughly 1237 calories, with 8g protein, 135g carbohydrates, and 77g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 765mg per serving (33% 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 different types of dried fruit instead of raisins?
Yes, you can substitute raisins with other dried fruits like cranberries, chopped apricots, or figs. Just ensure that the fruits are chopped into smaller pieces to maintain the cake's texture. Each fruit will impart its own unique flavor to the cake.
What can I use instead of brown sugar?
If you don't have brown sugar, you can make a substitute by combining white sugar with molasses, using a ratio of 1 cup white sugar to 1 tablespoon molasses. Alternatively, coconut sugar can be used for a similar flavor profile, though it may alter the cake's color.
Is it possible to add nuts to this recipe?
Absolutely! Chopped nuts like walnuts or pecans can add a nice crunch to your cake. Just fold them into the batter along with the dry ingredients. Keep in mind that nuts can change the texture slightly, so adjust the baking time accordingly if you add a significant amount.
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).