Eggless, Milkless, Butterless Cake II

Eggless, Milkless, Butterless Cake II

6 Reviews 1 Pic
Recipe by  Carol

“This cake is for those of you who have allergies. When my kids were small they developed an allergy against all dairy products, and then gradually outgrew them.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 loaf cake



  1. 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.
  2. Measure flour, soda, and baking powder, and sift together.
  3. 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.
  4. Bake at 325 degrees F (165 degrees C) for about 1 hour.

Share It

Reviews (6)

Rate This Recipe


It was my mom's birthday, who is medicated for high cholesterol, and my sister, who has recently determined she is lactose intolerant, was joining us for dinner. Hmmm...cholesterol-free, low-fat, dairy-free cake...sounds...icky. However, I made this cake. It took an incredibly short amount of time to prepare, and I had most of the ingredients in my kitchen (and others are inexpensive and easy to find). I put it on a wicker "plate" and decorated it with flowers and it looked like a little country birthday cake. IT WAS A HIT! Everyone in my family had multiple servings and wanted the recipe.



This cake was delicious. I am glad to see a recipe for those with allergies that actually tastes GOOD! This was the first cake I ever made and It turned out looking great, tasted great, and smelled great too. The batter was yummy. I baked this cake for 55 minutes and it was slightly dry. Next time I will try 50 minutes and it should be perfect! This recipe was great but I would not really call it a cake. To me it was more like a dessert bread. It was baked in a loaf pan and it seemed like a sweet bread instead of a cake. Maybe next time I could double the ingredients and put it in a round cake pan to seem more like an actual cake.



My whole family loved this cake.

More Reviews

Similar Recipes

Grandma's Eggless, Butterless, Milkless Cake

Grandma's Eggless, Butterless, Milkless Cake

Eggless Chocolate Cake II

Eggless Chocolate Cake II

Eggless Milkless Butterless Cake

Eggless Milkless Butterless Cake

Easy Eggless Chocolate Cake

Easy Eggless Chocolate Cake

Depression Cake I

Depression Cake I

Poor Mans Cake III

Poor Mans Cake III


Amount Per Serving (10 total)

  • Calories
  • 335 cal
  • 17%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 59.5 g
  • 19%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 312 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Depression Cake II


next recipe:

Grandma's Eggless, Butterless, Milkless Cake