Eggless Milkless Butterless Spice Cake Recipes

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.

EASIEST VANILLA CAKE (NO EGGS, NO MILK, NO BUTTER!)

Steps:

• Preheat the oven to 180C/350F. Line a square pan with parchment paper, leaving an inch over each side overhanging, for easy removal.
• In a large mixing bowl, add your dry ingredients and mix well. Form three caves (depressions) in the dry mixture. In one, add the vinegar. In the second, add the vanilla extract, and in the final one, add the Oil. Pour the water over the top and using a whisk or wooden spoon, mix together, until fully combined.
• Transfer your vanilla cake batter in the lined pan. Bake for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. If desired, frost the cooled cake.

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, BUTTERLESS, MILKLESS CAKE

Steps:

• Heat oven to 350.
• Grease and flour 10 inch tube pan.
• In med.
• mixing bowl; combine flour, sugar, cocoa and mix well.
• In small bowl with wire whisk gradually beat water with mayonnaise until evenly combined; stir in vanilla.
• Then pour this mixture into dry ingredients and mix well.
• Spoon into prepared pans.
• Bake 45- 50 minutes or until center springs back.
• Cool cake for 10 minutes.
• Then remove from pan and cool completely on baking rack.
• When cool place on cake plate and dust with powdered sugar.

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 - WAR OR DEPRSSION CAKE

Steps:

• 1. Mix together the sugar, spices, water, lard and raisins in a saucepan. Bring to a boil for one minute, let cool. Add flour and baking soda and mix together well. Pour batter into greased and floured tube pan or loaf pan. Bake for one hour at 325F. To test for done, place a straw or a toothpick into the cake, if it comes out clean, then it is done. Remove from oven, let cool upside down until sides pull away from the pan.
• 2. Put Icing ingredients into small sauce pan. Bring to a boil for 3 minutes. When cooled. Ice cake. *** You can add lemon juice instead of water or add a little vanilla or almond flavoring.

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 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,BUTTERLESS,MILKLESS CAKE

Steps:

• Place all in a saucepan and boil for 5 minutes.
• Cool.
• Add 2 teaspoons soda,dissolved in 1 tablespoons lukewarm water.
• Add flour.
• Bake 1 1/2 hours in loaf pan at 350*.