Eggless, Milkless, Butterless Spice Cake

Total Time
40mins
Prep 10 mins
Cook 30 mins

I found this recipe in the newspaper twenty years ago. I was impressed by the author's stories about life in the homefront during WWII so I decided to try this recipe. It was very good even without the allspice.

Ingredients Nutrition

Directions

  1. Stir together flour, cornstarch, baking soda, spices and salt.
  2. Cream sugar, oil, lemon juice and vanilla.
  3. Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water.
  4. Mix briskly with fork until thoroughly blended.
  5. Pour into lightly greased and floured 8 or 9 inch square pan and bake at 350 degrees for 30 minutes or until cake tests done.
  6. Let cool in pan.
Most Helpful

5 5

My family loves this cake! I substituted unsweetened apple sause for the oil to make it healthier and it turned out fantastic! Very easy.

5 5

I cannot believe this was as good as it is! I made 1-1/2 batches and baked for 23 minutes in a jelly roll pan. Then I layered it with fresh blueberry syrup and topped it with homemade whipped cream! YUM! Thank you so much for this recipe! My husband was wary when I told him the name of the recipe...now he wants it to be my go-to cake! The ingredients are cheap cheap cheap! I didn't have lemon juice so I used orange juice, and subbed nutmeg for the allspice. I also used 3/4c water (for 1-1/2 batch). Thank you so much!

5 5

My mother was coming from out of state for a visit, and I had no eggs in the house. I searched for eggless cakes and this one caught my eye. I doubled the recipe and baked it in 2- 9 inch round pans. I used half vanilla and half almond extract. This cake was incredible! I used my new favorite frosting, silky vanilla butter frosting (23715) and also used part vanilla, part almond extract in it. My Mom who is the best cook I know said the cake was delicious! I will make this recipe again!