The best delicious Eggless, Milkless, Butterless Cake~ recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Eggless, Milkless, Butterless Cake~ recipe today!
Hello my friends, this Eggless, Milkless, Butterless Cake~ recipe will not disappoint, I promise! Made with simple ingredients, our Eggless, Milkless, Butterless Cake~ is amazingly delicious, and addictive, everyone will be asking for more Eggless, Milkless, Butterless Cake~.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Eggless, Milkless, Butterless Cake~.
Ready to make this Eggless, Milkless, Butterless Cake~ Recipe? Let’s do it!
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1 c Brown sugar — packed 1 ts Cinnamon
1 c Water 1/2 ts Salt
1 c Raisins or chopped dates 2 c Swans Down cake flour
1/4 c Vegetable oil 2 ts Baking powder
1 ts Nutmeg 1/2 c Chopped walnuts
At last–a cake that has been specially developed for those on a
low-cholesterol diet. This is a moist, chewy, spicy cake that’s
perfect for snacking–one that can even hold up to “dunking” in
coffee or milk! We’ve eliminated all shortening and eggs, and cut
back the use of sugar to the bare minimum, so that a serving of this
unique cake has only 184 calories.
Preheat oven to 350~ F. Butter and flour an 8-inch square pan. Combine
brown sugar, water, raisins or dates, oil, nutmeg, cinnamon and salt
in a saucepan. Bring to a boil. Cook for 3 minutes. Cool.
Sift flour before measuring and place into a mixing bowl; blend with
the baking powder. Stir in the cooled fruit mixture and mix using a
wooden spoon until blended. Turn into the prepared pan and sprinkle
top with walnuts. Bake 35 to 45 minutes until the cake tests done.
Cut into 16 squares.
Per serving: Calories 169.5; fat 6.1g; cholesterol 0mg; carbohydrates
27.9g; dietary fiber 1.1g; protein 2.2g; sodium 118mg.
Note: This cake characteristically sinks slightly in the center,
which does not affect the flavor or texture.
Yields
16 servings
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