Vegan Spice Cake
A moist vegan spice cake with no dairy or eggs, full of cinnamon, clove, nutmeg, and allspice. This cake was inspired by the baking of the 1930s Depression era, when butter and eggs were in short supply. It is a versatile cake that works just as well for breakfast as it does for an afternoon tea time, or an after dinner dessert.
Equipment
- stove top
- oven
Ingredients
Wet Ingredients, mix and boil
- 1 cup oil
- 2 cup water
- 2 cup raisins
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 1.5 cups sugar
Dry Ingredients
- 3 cups flour
- 1 tsp baking soda
- 1 cup chopped walnuts optional but delicious
Instructions
- Preheat oven to 350 degrees
- Add all wet ingredients, including raising, spices and sugar, to a pan and bring to a boil on the stove.
- Once boiling, remove pan from the heat and let it cool while you complete the next steps
- While boiled ingredients are cooling, mix dry ingredients together in a seperate smaller bowl
- Grease or line a 9x12 baking pan with parchment paper.
- Add (slightly cooled) boiled ingredients to the dry ingredients, mix quickly till no flour is visible.
- Pour into prepared pan and bake 40 mins
Notes
This also works with just 1 cup of sugar if you prefer a "less sweet" cake for breakfast.