No Eggs, No Milk, No Butter Cake
A rich, moist cake featuring warm spices and sweet raisins, perfect for those seeking a dairy-free, egg-free treat with comforting flavors suitable for any occasion.
Ingredients
Instructions
- Boil the brown sugar, water, raisins, shortening, nutmeg, and cinnamon together for 3 minutes.
- Let the mixture cool.
- Add the flour and baking powder; mix well.
- Pour the batter into a greased loaf pan.
- Bake at 350°F for about 45 minutes.
Tips & Substitutions
For added flavor, consider incorporating vanilla extract or substituting half of the raisins with chopped nuts or dried fruit. If you prefer a sweeter cake, increase the brown sugar slightly. You can also replace the shortening with coconut oil for a different texture. Ensure your baking powder is fresh for the best rise.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped coconut cream. For a more festive touch, serve it alongside a cup of Best Year Round Punch. A sprinkle of powdered sugar on top can also enhance its presentation.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm it in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No Eggs, No Milk, No Butter Cake contains roughly 1089 calories, with 4g protein, 57g carbohydrates, and 97g fat. It is an excellent source of dietary fiber (45% of the Daily Value) and calcium (31% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 499mg per serving (22% 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 all-purpose flour instead of regular flour?
Yes, you can use all-purpose flour in this recipe. However, if you want a lighter texture, consider using a mix of all-purpose flour and whole wheat flour. Just keep in mind that the flavor and texture may change slightly.
How can I make this recipe gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that your baking powder is also gluten-free for the best results. The texture may vary slightly, but it should still be delicious!
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute them with chopped dates, dried cranberries, or even fresh fruit like mashed bananas. Each option will bring its own unique flavor and texture to the cake, making it a versatile recipe.
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).