Butterless Eggless Milkless Cake Recipes

GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE

Steps:

• In a large bowl, combine all the dry ingredients together.
• Combine all the wet ingredients together in another bowl.
• Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
• Pour batter into a greased 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

EGGLESS MILKLESS BUTTERLESS CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan.
• In a saucepan over medium high heat combine; the 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.
• 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 prepared pan.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.

EGGLESS, MILKLESS, BUTTERLESS CAKE IV

Steps:

• In a saucepan, combine brown sugar, water, raisins, shortening, nutmeg and cinnamon. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together flour and baking powder.
• In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
• Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

EGGLESS-MILKLESS-BUTTERLESS CAKE

Steps:

• In a heavy saucepan, combine first seven ingredients. Bring to a boil. Cook for 5 minutes, stirring occasionally. Cool to room temperature. , In a large bowl, combine the flour, baking powder, baking soda and salt; add the raisin mixture. Pour into a greased 9x5-in. loaf pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve with Hard Sauce (also found in Recipe Finder) if desired.

BUTTERLESS, EGGLESS, MILKLESS CAKE

Steps:

• Bring to a boil the first eight ingredients. Cool. Add remaining ingredients and mix together.
• Bake in an 8 x 8 pan at 350 degrees until a toothpick comes out clean. (Mom didn't write a time so I would start checking at 20 minutes but I'm guessing it would take 30-40 minutes to be done.) (It's a small cake so you don't have to worry about lots of leftovers!)
• Note: I haven't made this for quite a while and now I would try to make it healthier. I would use Splenda brown sugar. I would try using unsweetened applesauce or a fruit purée that is sold to replace fats in baking to replace all or part of the shortening. I would replace a good part of the flour with whole wheat, almond or soy flour. I have done all of these things in other recipes and the outcome was good so I have no reason to think that it wouldn't work for this one!

EGGLESS, MILKLESS, BUTTERLESS CAKE II

Steps:

• Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium heat, and stir while cooking for 3 minutes. Cool.
• Measure flour, soda, and baking powder, and sift together.
• Gradually stir dry ingredients into raisin mixture. Beat well. If an almond cake is desired, stir in almond extract and almonds. Pour batter into a greased 8 x 4 inch loaf pan.
• Bake at 325 degrees F (165 degrees C) for about 1 hour.

EGGLESS, MILKLESS, BUTTERLESS SPICE CAKE

Steps:

• Stir together flour, cornstarch, baking soda, spices and salt.
• Cream sugar, oil, lemon juice and vanilla.
• Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water.
• Mix briskly with fork until thoroughly blended.
• Pour into lightly greased and floured 8 or 9 inch square pan and bake at 350 degrees for 30 minutes or until cake tests done.
• Let cool in pan.