Eggless Milkless Butterless Cake

This cake is for those who are looking for a delicious, eggless, milkless, and butterless cake recipe. This cake is perfect for vegans or anyone with allergies to these ingredients. Despite the lack of these key ingredients, this cake is moist, fluffy, and full of flavor.


  • 1 cup sugar
  • 2 tablespoons shortening
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup raisins
  • 3/4 cups water
  • 1 teaspoons baking soda
  • 2 cups all-purpose flour 1 teaspoons baking powder


1. Preheat your oven to 350 degrees Fahrenheit before lightly greasing a 8 or 9 inch square cake pan.

2. In a saucepan, mix together the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins and water. Bring this mixture to a boil and let it continue boiling for 5 minutes.

3. Remove the saucepan from heat and allow it to cool down.

4. Sift the flour, baking powder and baking soda together before adding the flour mixture into the cooled raisin mixture. Stir until well combined then pour batter into prepared pan from earlierstep 1 .

5 Bake in oven at 350 degrees Fahrenheit for 20 minutes

Nutrition Facts

  • Serving size: 1/12 of recipe
  • Calories: 190
  • Fat: 5 g
  • Saturated fat: 1.5 g
  • Unsaturated fat: 3.5 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 360 mg Carbohydrates : 34 g Fiber : 1 g Sugars : 20g Protein : 2g
Eggless Milkless Butterless Cake

Why my eggless cake is not fluffy?

There are a few reasons why an eggless cake might not be as fluffy as one made with eggs. First, without eggs the batter is more dense, so it’s important to make sure you preheat the oven and place the cake in the center of the pan so that it cooks evenly. Second, without eggs there is less structure in the batter, so it can’t hold as much air and will deflate more easily. Finally, without eggs there is no leavening agent such as baking soda or baking powder to help the cake rise (although you could add a teaspoon or two of baking powder to your recipe if you want).

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How do you make milk cakes without eggs?

To make milk cakes without eggs, you will need the following ingredients: 140 grams All-Purpose Flour, ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, A Pinch Table Salt, 100 grams Powdered Sugar, 1.5 Teaspoon Pure Vanilla Extract, 150 ML Hot Milk (not boiling), and 40 grams Unsalted Butter.

First, combine the flour, baking powder, baking soda and salt in a large bowl and whisk together. Then add in the sugar and vanilla extract and whisk again until combined.

Next, pour the hot milk into the mixture and stir until well combined. The batter should be smooth with no lumps.

Finally, melt the butter in a small saucepan over low heat or in the microwave. Once melted, add it to the batter and mix until combined.

Why is my cake hard and not fluffy?

There are several reasons why a cake might be hard and not fluffy. One possibility is that the butter was not properly creamed, meaning that it did not trap enough air. Without trapped air, the cake will not rise and will be dense instead of fluffy. Additionally, over-creaming the butter can also result in a hard cake. When butter is creamed too much, it can become oily and separated from the sugar. This separation prevents the batter from coming together properly, again resulting in a dense cake. Room temperature butter is best for creaming, as cold butter will have a harder time trapping air while hot butter may cause the ingredients to separate. Finally, make sure you are using fresh baking powder – old baking powder can also lead to denser cakes.

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How do you make a cake without eggs?

There are a few ways to make a cake without eggs. One option is to use yogurt in place of eggs. You can use 1/4 cup (60 g) of plain regular yogurt to substitute for up to 3 eggs in a cake mix box. Another option is to store the cake layers wrapped in plastic wrap at room temperature for 2 – 3 days.

Why is my cake a little hard?

If your cake is a little hard, there are a few possible explanations. One possibility is that you over-mixed the batter. When flour is mixed with liquid and fat, gluten is developed. Too much gluten can make the cake tough. Another possibility is that you used the wrong type of flour. Some flours are better for cakes than others. Be sure to check the recipe to see what type of flour is best for your cake. If you’re still not sure, ask a baking expert or consult a cookbook. With a little troubleshooting, you should be able to figure out why your cake was tough and avoid making the same mistake again in the future.

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