War Cake, Eggless, Milkless, Butterless Cake
War Cake is a rich, moist eggless and milkless chocolate cake with raisins and nuts, perfect for those seeking a nostalgic, hearty dessert without dairy or eggs.
Ingredients
Instructions
- Boil water with raisins, sugar, salt, and lard or drippings for 3 to 4 minutes.
- Cool the mixture until it is lukewarm or room temperature.
- Add flour gradually to thicken the mixture.
- Mix in 1 teaspoon of baking soda, 1 teaspoon of baking powder, nuts, and cocoa powder.
- Pour the batter into a baking pan and bake in a moderate oven until done.
Tips & Substitutions
For a richer flavor, consider adding spices like cinnamon or nutmeg to the batter. If you’d like a bit of sweetness, you can substitute some of the water with fruit juice or use a fruit puree instead. Using vegetable oil in place of lard or drippings is an effective vegan substitution. Ensure the mixture is not too hot when adding the flour to maintain the right texture.
Serving Suggestions
This War Cake pairs beautifully with a cup of tea or coffee for a delightful afternoon treat. You can also serve it with a scoop of vanilla ice cream for a delicious dessert. Consider adding a side of Austrian Tomato Salad for a refreshing contrast in flavors, or enjoy it alongside Kava'S Cooler(Herbal Punch) for a light, complementary beverage.
Storage & Reheating
Store any leftover War Cake in an airtight container at room temperature for up to a week. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to two weeks. To reheat, simply slice and warm it in the oven at a low temperature until heated through, avoiding microwave use to prevent sogginess.
Nutrition & Diet Analysis (per serving)
Each serving of War Cake, Eggless, Milkless, Butterless Cake contains roughly 1674 calories, with 1g protein, 13g carbohydrates, and 180g fat. It is an excellent source of vitamin D (23% of the Daily Value) and vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 1751mg per serving (76% 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 fruits instead of raisins?
Yes, you can experiment with different dried fruits such as currants, chopped dates, or chopped dried apricots for varied flavors. Just keep in mind that the moisture content may vary, so adjust the liquid ingredients accordingly to maintain the right batter consistency.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder and soda are also gluten-free. The texture may vary slightly, but the flavors will still be delicious.
How can I enhance the chocolate flavor in this cake?
To intensify the chocolate flavor, consider adding more cocoa powder or incorporating some melted dark chocolate into the batter. You could also top the cake with a chocolate glaze or serve it with chocolate sauce for an extra indulgent treat.
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).