Eggless Milkless Butterless Cake

Eggless Milkless Butterless Cake

Get your war cake!

Depression cake, also known as war cake, came about during the Great Depression. At that time, things like milk, butter, and eggs were expensive or hard to come by. They were also being conserved for use by the soldiers.

People came up with this spice flavored cake as an alternative to traditional cakes. It is a dense, but very moist, cake. with lots of flavor. I like to top mine off with a little powdered sugar. It is great for people with dairy allergies and is sure to please the pickiest of children.

I hope you enjoy this recipe!


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


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.

Nutrition Facts

This recipe yields 12 servings.

Each serving has 197 calories and 2.4 grams of fat.

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