Eggless spice cake

Introduction

History

The origins of this Eggless Spice Cake recipe are unclear, but spice cakes have been enjoyed for centuries in various cultures around the world. The warm spices used in this recipe, such as cinnamon, nutmeg, and allspice, have long been prized for their aromatic and flavorful qualities.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to sift the dry ingredients together to ensure a smooth and evenly textured cake.

- If you prefer a more moist cake, you can add raisins and nuts to the batter for extra texture and flavor.

- For a richer flavor, you can substitute brown sugar for white sugar in this recipe.

- Make sure to cool the syrup before mixing it with the dry ingredients to prevent the cake from becoming too dense.

Serving Suggestions

This Eggless Spice Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Cooking Techniques

The key to making a successful Eggless Spice Cake is to mix the wet and dry ingredients together gently to avoid overmixing, which can result in a tough cake.

Ingredient Substitutions

If you don't have NIDO milk powder, you can use regular milk or a dairy-free alternative such as almond milk. You can also substitute the margarine with butter or a plant-based spread.

Make Ahead Tips

This Eggless Spice Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.

Presentation Ideas

You can dust the top of the cake with powdered sugar or sprinkle with chopped nuts for a decorative touch. You can also garnish with a cinnamon stick or a sprig of fresh mint.

Pairing Recommendations

This Eggless Spice Cake pairs well with a cup of hot tea or coffee for a cozy and comforting dessert experience.

Storage and Reheating Instructions

Store any leftover Eggless Spice Cake in an airtight container at room temperature for up to 3 days. To reheat, simply microwave a slice for 10-15 seconds or warm in a low oven for a few minutes.

Nutrition Information

Calories per serving

Each serving of this Eggless Spice Cake contains approximately 220 calories.

Carbohydrates

Each serving of this Eggless Spice Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of this Eggless Spice Cake contains approximately 8 grams of fat.

Proteins

Each serving of this Eggless Spice Cake contains approximately 2 grams of protein.

Vitamins and minerals

This Eggless Spice Cake is a good source of iron and calcium, thanks to the inclusion of nuts and NIDO milk powder in the recipe.

Alergens

This recipe contains nuts and milk products, so it may not be suitable for those with nut or dairy allergies.

Summary

This Eggless Spice Cake is a delicious and indulgent dessert that is relatively low in calories and high in essential nutrients like iron and calcium.

Summary

This Eggless Spice Cake is a delicious and aromatic dessert that is perfect for any occasion. With warm spices, sweet brown sugar, and a moist texture, this cake is sure to become a family favorite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for eggless spice cake. It was a rainy day in the fall, and I was visiting my Aunt Betty's house. Aunt Betty was known for her delicious baking, and I always looked forward to trying out her latest creations.

As soon as I walked into her kitchen, I was hit with the warm and comforting aroma of spices. Aunt Betty was bustling around the kitchen, pulling out ingredients and measuring out spices. When I asked her what she was making, she smiled and said she was trying out a new recipe for eggless spice cake.

I was intrigued. I had never heard of an eggless cake before, and I was curious to see how it would turn out. Aunt Betty explained that she had come across the recipe in an old cookbook and decided to give it a try. She assured me that it was just as delicious as a traditional spice cake, but without the eggs.

I watched as Aunt Betty mixed together the flour, sugar, and spices, adding in applesauce and oil instead of eggs. The batter was thick and fragrant, with hints of cinnamon, nutmeg, and cloves. As she poured it into the cake pan and popped it into the oven, I couldn't wait to taste the final result.

When the cake was done baking, Aunt Betty pulled it out of the oven and let it cool on the counter. The smell wafted through the kitchen, filling the room with warmth and sweetness. She sliced me a piece and handed it to me with a smile.

I took a bite, and my taste buds exploded with flavor. The cake was moist and tender, with a perfect balance of spices. It was unlike any cake I had ever tasted before, and I knew I had to learn how to make it myself.

Aunt Betty saw the look of delight on my face and handed me a copy of the recipe. She told me to practice making it at home and to let her know how it turned out. I thanked her profusely and left her house that day with a newfound passion for baking.

Over the next few weeks, I made the eggless spice cake countless times, tweaking the recipe here and there to suit my taste. I experimented with different spices, added in raisins and nuts, and even tried a cream cheese frosting on top.

Each time I made the cake, it brought me back to that rainy day at Aunt Betty's house. The scent of cinnamon and cloves filled my kitchen, and I could almost hear her cheerful voice guiding me through the steps.

As I perfected the recipe, I shared it with friends and family, who were amazed that a cake without eggs could taste so delicious. They marveled at the moist texture and rich flavor, and many of them requested the recipe for themselves.

I was proud to have learned how to make Aunt Betty's eggless spice cake, and I knew that it would become a staple in my own repertoire of recipes. It was a reminder of the special bond I shared with my aunt, and of the joy that baking brought me.

Years passed, and Aunt Betty's eggless spice cake remained a favorite among my loved ones. I continued to bake it for special occasions and gatherings, always with a smile on my face and a warm heart.

Now, as I sit down to write out the story of how I learned to make this beloved recipe, I am filled with gratitude for Aunt Betty and the memories we shared in her kitchen. Though she is no longer with us, her spirit lives on in every slice of eggless spice cake I bake.

I hope that this recipe will bring as much joy to others as it has to me. May it be a reminder of the power of family, tradition, and the simple pleasures of a homemade treat. And may it always be a sweet symbol of love and connection for all who enjoy it.

Categories

| Allspice Recipes | Brown Sugar Recipes | Cake Recipes | Cinnamon Recipes | Egg-free Recipes | New Guinean Desserts | Nutmeg Recipes | Raisin Recipes |

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