Milkless-Eggless-Butterless Cake
A rich, moist cake without milk, eggs, or butter, featuring warm spices and sweet raisins, perfect for those with dietary restrictions or seeking a hearty dessert.
Ingredients
Instructions
- Boil the brown sugar, hot water, shortening, raisins, salt, cinnamon, and cloves together for 5 minutes.
- Allow the mixture to cool.
- Add the dissolved soda to the cooled mixture.
- Mix in the flour thoroughly.
- Pour the batter into a loaf pan or large baking pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
Tips & Substitutions
To enhance flavor, consider adding vanilla extract or nutmeg to the batter. If you don’t have shortening, you can substitute with coconut oil or margarine. For a healthier option, use whole wheat flour instead of all-purpose. Incorporating chopped nuts or dried fruits can add texture and taste. Remember to check the cake for doneness by inserting a toothpick; it should come out clean.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with a cup of Randy'S Instant Spiced Tea for a cozy treat. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a special dessert. It makes a great addition to brunch or as an afternoon snack with coffee.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Milkless-Eggless-Butterless Cake contains roughly 1650 calories, with 2g protein, 140g carbohydrates, and 126g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1876mg per serving (82% 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 a different type of sugar in this recipe?
Yes, you can substitute brown sugar with white granulated sugar, but keep in mind that it may alter the flavor and moisture level slightly. Brown sugar adds a rich, caramel-like taste, while white sugar will result in a lighter flavor.
What can I use instead of raisins?
If you don’t like raisins, you can use other dried fruits such as chopped dates, dried cranberries, or even chocolate chips for a sweet twist. Just make sure to adjust the quantity according to your preference.
Is this cake suitable for vegan diets?
Yes, this cake is naturally vegan as it contains no eggs, milk, or butter. It's a great option for those looking for vegan recipes. Just ensure that the shortening used is plant-based, and you’re good to go!
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).