Eggless Milkless Butterless Cake

Eggless Milkless Butterless Cake


"This is a spice type cake. It is from the depression era or war time rationing."


servings 197 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan.
  2. 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.
  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 prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes.
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  1. 49 Ratings


VEGAN!! and VERY easy to make. Dirties only one pot, a spatula, and the baking pan. Didn't even have to use an egg beater or mixer. This must have been a WWII recipe when women were working ...

This cake is absolutely delicious!! I found it while looking for dessert recipes that did not call for milk or eggs, only because I didn't have any in the house. I never knew you could make a ...

I give this a middle of the road rating because my family was split on the cake. The kids loved it! Plain and simple, they could've ate the whole cake themselves. As for my husband and I, we ...