Eggless, Milkless, Butterless Spice Cake

Submitted by Evamyth

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 1 square pan

ingredients

• 295.73 ml flour
• 14.78 ml cornstarch
• 4.92 ml baking soda
• 7.39 ml cinnamon
• 4.92 ml allspice
• 2.46 ml clove
• 2.46 ml salt
• 236.59 ml brown sugar
• 78.78 ml oil
• 4.92 ml lemon juice
• 4.92 ml vanilla
• 236.59 ml water (approximately)

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.

Reviews

[CaterPtater]

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

 

[Red Hook]

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!

 

[ColCadsMom]

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!

 

[TGirl]

I made this twice this week--once, for me, and the second time tonite when my sister, her children, my bf and I when over to my mom and dad's house to decorate their Christmas tree. It's about 50 degrees tonite in Florida, so it actually feels like winter for a change..a perfect night to decorate the tree..and a perfect night for a slice of Spice cake..and this is the perfect recipe. I doubled the recipe for tonite since there were so many of us..and everyone loved it ! I topped the cake with a homemade cinnamon frosting that matched the flavors of the cake perfectly-the spices in the cake are so wonderful and delicious! I followed the recipe exactly both times, but the second time, I didn't have any lemon juice, so I had to leave it out,and the results were just as good. My mom even kept the leftovers, so that proves she liked it !! (if she didn't, she'd have sent them all home with me!) This recipe is so quick and easy to make, and the ingredients are staples that are always on hand..spice cake has always been a favorite of mine, but I've never found a recipe this good..I can't say enough good things about it..thank you so much! Teresa

 

[bkuntz]

I needed to make a cake this morning, pronto. And I had only one egg in the house. This recipe was perfect. The cake is moist but tender. It is sweet but not too sweet. Perfect without frosting - although my daughter thinks it would be terrific with a crumb top (but what wouldn’t be?) I doubled the recipe and used a 9 x 18 pan. I used a little less water than the recipe called for. Will definitely make this again.