Best Butterless Dessert Cake Recipes

EASIEST VANILLA CAKE (NO EGGS, NO MILK, NO BUTTER!)

Steps:

• Preheat the oven to 180C/350F. Line a square pan with parchment paper, leaving an inch over each side overhanging, for easy removal.
• In a large mixing bowl, add your dry ingredients and mix well. Form three caves (depressions) in the dry mixture. In one, add the vinegar. In the second, add the vanilla extract, and in the final one, add the Oil. Pour the water over the top and using a whisk or wooden spoon, mix together, until fully combined.
• Transfer your vanilla cake batter in the lined pan. Bake for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. If desired, frost the cooled cake.

3 INGREDIENT CAKE

Steps:

• Preheat oven to 350°F. Grease the interior of an 8 inch springform pan and then line it with parchment paper. (I used a round parchment paper for the bottom and then cut two strips to line the sides.)
• In a large mixing bowl, add eggs and sugar. Beat on highest speed with wire whisk for about 8 minutes or until mixture becomes very thick and turns a very pale (almost white) yellow. This can be done with a hand mixer or stand mixer. I used a stand mixer.
• Use a mesh strainer or flour sifter to sift in 1/3 of the flour. If you do not have a mesh strainer or sifter, you can use your hands to sprinkle the flour in. The goal is to break up the flour clumps when the flour is added so that it is easy to fold the flour into the egg mixture without deflating too much air from the egg mixture. Use a spatula to fold the flour into the egg mixture. Repeat with another 1/3 of the flour and then the final 1/3.
• Pour batter into prepared pan. Bake for about 25-30 minutes. The surface of the cake should be light brown and be a solid shell/crust over the cake. A toothpick inserted should come out clean (be careful when inserting the toothpick as you don't want to break the shell too much. It is very delicate and will crack easily).
• Let cake cool completely before removing. Decorate with powdered sugar and/or fresh fruit like strawberries.

BUTTERLESS, EGGLESS, MILKLESS - WAR OR DEPRSSION CAKE

Steps:

• 1. Mix together the sugar, spices, water, lard and raisins in a saucepan. Bring to a boil for one minute, let cool. Add flour and baking soda and mix together well. Pour batter into greased and floured tube pan or loaf pan. Bake for one hour at 325F. To test for done, place a straw or a toothpick into the cake, if it comes out clean, then it is done. Remove from oven, let cool upside down until sides pull away from the pan.
• 2. Put Icing ingredients into small sauce pan. Bring to a boil for 3 minutes. When cooled. Ice cake. *** You can add lemon juice instead of water or add a little vanilla or almond flavoring.

EGGLESS MILKLESS BUTTERLESS CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan.
• 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.
• 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.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.

GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE

Steps:

• In a large bowl, combine all the dry ingredients together.
• Combine all the wet ingredients together in another bowl.
• Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
• Pour batter into a greased 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

BUTTERLESS, EGGLESS, MILKLESS CAKE

Steps:

• Bring to a boil the first eight ingredients. Cool. Add remaining ingredients and mix together.
• Bake in an 8 x 8 pan at 350 degrees until a toothpick comes out clean. (Mom didn't write a time so I would start checking at 20 minutes but I'm guessing it would take 30-40 minutes to be done.) (It's a small cake so you don't have to worry about lots of leftovers!)
• Note: I haven't made this for quite a while and now I would try to make it healthier. I would use Splenda brown sugar. I would try using unsweetened applesauce or a fruit purée that is sold to replace fats in baking to replace all or part of the shortening. I would replace a good part of the flour with whole wheat, almond or soy flour. I have done all of these things in other recipes and the outcome was good so I have no reason to think that it wouldn't work for this one!

EGGLESS, MILKLESS, BUTTERLESS CAKE II

Steps:

• Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium heat, and stir while cooking for 3 minutes. Cool.
• Measure flour, soda, and baking powder, and sift together.
• Gradually stir dry ingredients into raisin mixture. Beat well. If an almond cake is desired, stir in almond extract and almonds. Pour batter into a greased 8 x 4 inch loaf pan.
• Bake at 325 degrees F (165 degrees C) for about 1 hour.

NO-BUTTER SPONGE CAKE

Steps:

• Heat through the milk in a small plan until bubbling at edge. Preheat the oven to 180C.
• Sift flour with baking powder
• and salt. Set aside.
• In a small bowl, mix at high speed, eggs, until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended...about 5 min.
• At low speed, blend in flour mixture until smooth. Add warm milk and lemon peel, beating until combined. Immediately pour batter into ungreased, 9-inch cake pan.
• Bake 30 min, or until a toothpick comes out clean. Let cool completely. Then serve.