Butterless Cake With Icing Food

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.

EASY POWDERED SUGAR VANILLA FROSTING (WITHOUT BUTTER)

Steps:

• Sift your powdered sugar if you want a smoother frosting.
• Add your sugar, heavy cream, extract and salt to a bowl and mix well until smooth. A standing mixer or hand mixer works best.
• Use as desired or store in the fridge. The consistency should be thick! Read notes below*

BUTTERLESS CAKE WITH ICING

Steps:

• Put egg yolk in a mixing bowl and beat until light; gradually add the sugar and milk while beating continuously.
• Sift your flour, baking powder, and salt together; set aside.
• Beat egg white until stiff; fold dry ingredients into egg white.
• Add egg white mixture and flavoring to sugar-milk mixture, blending well.
• Pour batter in a prepared 8-inch square pan.
• Bake at 375 degrees ("a moderately hot oven") for 30 minutes.
• Icing: Warm the 2 tablespoons evaporated milk in a small saucepan, and add the 3/4 teaspoon lemon extract and 1 cup powdered sugar.
• Top on cake.
• If you'd like, you can color the icing with food coloring.

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.

EGGLESS, MILKLESS, BUTTERLESS SPICE CAKE

Steps:

• Stir together flour, cornstarch, baking soda, spices and salt.
• Cream sugar, oil, lemon juice and vanilla.
• Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water.
• Mix briskly with fork until thoroughly blended.
• 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.
• Let cool in pan.

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.