Milkless Butterless Eggless Cake
A moist, flavorful eggless cake with warm spices, raisins, and nutmeats, perfect for those seeking a dairy-free, egg-free dessert suitable for various dietary needs.
Ingredients
Instructions
- Bring sugar, water, shortening, raisins, nutmeg, and cinnamon to a boil.
- Boil for 3 minutes; let cool.
- Mix together flour, baking soda, baking powder, salt, and nutmeats.
- Add dry ingredients to wet ingredients and mix well.
- Pour batter into a greased baking pan.
- Bake at 350°F for approximately 30 minutes.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the mixture. If you're out of shortening, you can substitute it with vegetable oil or applesauce for a lighter texture. For added texture, feel free to include chopped walnuts or pecans in place of nutmeats. This cake can also be made vegan by ensuring all other ingredients are plant-based.
Serving Suggestions
This cake is delicious on its own but can be served with a dollop of whipped coconut cream for a delightful contrast. It pairs beautifully with a cup of tea or coffee. You can also serve it alongside a fresh fruit salad or the Carrot-Raisin Nut Salad for a balanced meal. For a special occasion, drizzle with a simple glaze made from powdered sugar and water.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds until just heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Milkless Butterless Eggless Cake contains roughly 459 calories, with 4g protein, 71g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (37% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1221mg per serving (53% 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 dried fruits instead of raisins?
Absolutely! Dried cranberries, apricots, or even chopped dates can be substituted for raisins, adding a unique flavor to the cake. Just make sure to adjust the amount based on the sweetness of the fruit you choose.
What can I use if I don't have flour?
If you're out of all-purpose flour, you can try using whole wheat flour or a gluten-free flour blend. Keep in mind that the texture may vary slightly, so you might need to adjust the liquid in the recipe.
How can I make this cake more flavorful?
To elevate the flavor, consider adding spices such as ginger or cloves alongside the cinnamon and nutmeg. You could also mix in a tablespoon of cocoa powder for a chocolate twist or incorporate some citrus zest for a refreshing aroma.
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).