Moist and Delicious Egg and Dairy Free Cake

Today’s recipe is a moist and delicious egg and dairy free cake that is tasty and super easy to make. I’ve had many requests for Egg-Free Dairy-Free Cakes, and for a long time, I thought that this type of cake didn’t exist. I have seen scratch recipes that substitute fat content with mayonnaise or sour cream but nothing that’s genuinely egg or dairy free until I found this original Egg-Free Dairy-Free War Cake Recipe from the War Economy in Food, a 1918 printing from the Government Printing Office in Washington DC.

“…many people today suffer from a heightened sensitivity to eggs and dairy products”

War Cakes became popular during World War II due to the limited quantity of dairy and eggs during the war, hence the name War Cake. These cakes became a staple in many families because they called for products that were usually in stock in pantries at the time. Surprisingly, the War Cake is popular again; however, this time for a different reason; many people today suffer from a heightened sensitivity to eggs and dairy products. This cake is then perfect for those with such food sensitivities for those reasons.

Makes a dense surprisingly moist cake! Below I have posted the recipe for the War Cake and as always, happy baking!!

“Makes a dense surprisingly moist cake!”


1 cup molasses

1 cup corn syrup

1 1/2 cup water

1 package of raisins

2 tbsp vegetable oil

1 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

3 cups rye flour

1/2 tsp soda

2 tsp baking powder


Boil together the five minutes the first 9 ingredients.

Sift together the flour, baking soda, and baking powder and add to the boiled mixture.

Mix together and bake in 2 loaf pans for 45 minutes.

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