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Eggless Milkless Butterless Cake

Eggless Milkless Butterless Cake

Cost $5, save $10

Source: Recommended by CookPal

  • 30 Min
  • 12 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 🧂 1 cup white sugar
    • 🧂 ½ teaspoon ground cinnamon
    • 🧂 ½ teaspoon ground nutmeg
    • 🧂 ½ teaspoon ground allspice
    • 🧂 ½ teaspoon salt
    • 🌾 2 cups all-purpose flour
    • 🧂 1 teaspoon baking soda
    • 🧂 1 teaspoon baking powder

  • Wet Ingredients

    • 2 tablespoons shortening
    • 🍇 1 cup raisins
    • 💧 1 ½ cups water

STEPS

1

Preheat the oven to 350°F (175°C). Lightly grease one 8- or 9-inch square cake pan.

2

In a saucepan over medium-high heat, combine sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water. Bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool.

3

Sift the flour, baking powder, and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into the prepared pan.

4

Bake at 350°F (175°C) for 20 minutes or until a toothpick inserted into the center comes out clean.

NUTRIENTS

Per 1 serving

🔥

197

Calories

  • 3
    Protein
  • 42
    Carbs
  • 2
    Fats

💡 Replace shortening with coconut oil for a more natural fat option.Add a pinch of cardamom or ginger for a flavor twist.Ensure the boiled mixture cools completely to avoid activating the baking powder prematurely.Store the cake in an airtight container to maintain its moisture for up to 3 days.