Eggless-Butterless-Milkless Cake
Despite the "lessness" of the ingredients, this cake is quite delicious even if you don't need to ration your supplies. The taste and texture remind me of a spiced bread pudding. Serve plain, dust with powdered sugar of top with cinnamon cream cheese icing. Bonus: You don't even have to break out the mixer for this one!
Ingredients
For the Cake:
- 1/2 tsp baking soda
- 1 TBSP water
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 2 cups raisins
- 1 cup water
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 2 cups cake flour sifted
- 1 cup walnuts chopped
Cinnamon Cream Cheese Icing
- 8 ounces full fat cream cheese room temperature
- 2 cups powdered sugar sifted
- 1/4 cup whole milk or heavy cream room temperature
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
To make the cake:
- Preheat oven to 350 degrees. Grease the sides of a 9 or 10-inch springform pan and line the bottom with parchment paper.
- Dissolve the baking soda in the tablespoon of water, set aside.
- Combine the shortening, sugar, raisins, 1 cup of water, cinnamon, cloves, and salt in a saucepan. Bring to a boil and continue boiling for 3 minutes. Remove from heat. Add the dissolved baking soda mixture, flour, and walnuts; mix well with a spatula until all ingredients are thoroughly combined.
- Pour the batter into the prepared pan; bake at 350 degrees for 35-40 minutes, until a cake tester inserted in the middle comes out clean. Transfer to a wire cooling rack, cool in the pan for 10-15 minutes before removing the collar of the springform pan.
To make the cream cheese icing:
- Use an electric mixer on medium speed to combine the cream cheese, powdered sugar, milk, vanilla extract and cinnamon. Mix until smooth; add extra cinnamon if desired. For a thinner consistency, add more milk; to thicken, add more powdered sugar. Drizzle the icing over the cooled cake.