Vintage Vegan: Eggless, butterless, milkless cake

Vintage Vegan: eggless butterless milkless cake | Food Through the Pages


With a hand-typed recipe and a name like that, how could I resist? This is the latest recipe from the very cool family cookbook, The Way to a Man’s Heart (link), and like the others, is a quirky look back in time. In my book, the recipe is typed onto a small piece of paper, and pasted onto the back cover. However, my Google-fu skills led me to a very similar recipe in Dr. Price’s New Cookbook, from 1921. That recipe calls for a good deal more baking powder, which I think would not go amiss.

On its own, this cake is not going to win any beauty contests. However, a good layer of icing serves to really spruce it up. The cake itself is also helped by the icing, because as you might expect, it’s a little on the dense side. The raisins and nuts are evenly distributed throughout the cake, giving each bite a little bit of interest and moistness. 

Although it’s not going to be a a new staple in my kitchen, it’s a fun historical experiment, that’s delicious with tea!

Recipe for Eggless, Butterless, Milkless Cake

Put into a sauce pan the following and boil together three minutes, then cool:

Original Recipe for -less Cake

  • 1 cup brown sugar
  • 1 cup water
  • 2 cups seeded raisins
  • 1/3 cup lard or shortening
  • 1/4 grated nutmeg
  • 1 tsp. cinnamon

When cool, stir in

  • 1 cup English walnuts
  • 1 tsp. soda, dissolved in 1 Tbs. water
  • 2 cups flour 
  • 1/2 tsp. full of baking powder 

Grease a round pan and gently spread the elastic batter in it. 

Bake at 300F for 45 minutes to an hour. 

If you like, ice the cake with:

  • 1/2 cup confectioners sugar
  • enough water to bring it together

DSC00926  DSC00941


4 thoughts on “Vintage Vegan: Eggless, butterless, milkless cake

  1. This recipe is quite similar to one in a short story I read years ago. It too was called “Eggless, Milkless, Butterless Cake” and was written by Ethel Pochoki.Maybe she got the recipe from the same source? The tale was published in Cricket magazine and is about how this cake featured in the life of the protagonist as she goes from maiden to mother and crone. Tis an adorable read.

    • How cool! It’s a typed recipe pasted into the back of one of my cookbooks, so I don’t know who picked it, or from where. I bet you’re right!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s