The Great Depression Cake: Eggless, Milkless, Butterless Cake

This is the cake that proved you can bake without eggs, milk, or butter. Three of the most-rationed ingredients in WWII, all gone, and somehow the cake still rises moist and tender.

The trick is boiling raisins to release their natural sugars and moisture, then using vegetable oil and baking soda to do what eggs and butter usually do.

I baked one expecting it to taste like a sad budget cake. It tastes like a soft, spiced raisin loaf that anyone would happily eat at brunch.

What Is Eggless, Milkless, Butterless Cake?

Also known as “Poor Man’s Cake” or “Boiled Raisin Cake,” this is a Great Depression-era spiced cake made entirely without eggs, milk, or butter. It uses boiled raisins for moisture and natural sweetness, plus vegetable oil and baking soda to lift it.

The texture is dense, moist, and warmly spiced with cinnamon and nutmeg. Closer to a date or fruit loaf than a fluffy modern cake.

A Quick History

This recipe was born during World War I when American sugar, butter, and dairy were rationed for the troops. It survived because the Great Depression made it relevant again, then WWII made it relevant a third time.

The earliest version dates to 1917, when the US Food Administration encouraged “wheatless and meatless” days. Cake recipes that used pantry staples and skipped the rationed dairy spread through women’s magazines and church cookbooks.

By the 1930s, it had become a Depression-era staple in households across North America. The boiled raisin trick gave it a richness that disguised the missing ingredients. It became known as “Poor Man’s Cake” because it cost almost nothing to make.

WWII brought it back yet again. By then it was so beloved that it stayed in cookbooks even after rationing ended.

Times and Yield

• Prep time: 10 minutes
• Cook time (raisin boil): 5 minutes
• Bake time: 40-45 minutes
• Total time: ~1 hour
• Yield: One 9-inch round or square cake (~8 slices)
• Difficulty: Beginner

Equipment

• Medium saucepan
• Mixing bowl (this Pyrex glass set has been on my counter forever)
• Wooden spoon (this beech-wood set has lasted me a decade) or whisk (this OXO balloon whisk takes a beating)
• 9-inch round or square cake pan
• Measuring cups (this Pyrex glass set has held up for years) and spoons
• Oven preheated to 350°F (175°C)

Ingredients

• 1 cup water
• 1 cup raisins
• ½ cup granulated sugar
• ¼ cup vegetable oil
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 tsp baking soda
• 1½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract

Instructions

Step 1: Boil the Raisin Mixture

In a saucepan, combine the water, raisins, sugar, oil, cinnamon, nutmeg, and salt. Bring to a boil over medium heat.

Simmer for 5 minutes. The raisins should plump and release color into the syrup.

Remove from heat and let cool to lukewarm (around 100°F). Hot mixture will kill the rise.

Step 2: Add Baking Soda and Vanilla

Once lukewarm, stir in the baking soda and vanilla. The baking soda will fizz dramatically when it hits the warm mixture.

That fizz is the only leavening this cake gets. Capture it.

Step 3: Mix in Dry Ingredients

In a bowl, whisk together the flour and baking powder. Add to the cooled wet mixture.

Stir gently until just combined. Overmixing will toughen the cake.

Step 4: Pour and Bake

Grease the cake pan and pour in the batter. Smooth the top.

Bake at 350°F (175°C) for 40 to 45 minutes. A toothpick in the center should come out clean.

Step 5: Cool and Serve

Cool in the pan for 10 minutes, then transfer to a wire rack (this Wilton 3-tier rack saves my counter on bake days). Let cool fully before slicing.

Serve plain, dusted with powdered sugar, or topped with a simple lemon glaze.

Tips and Troubleshooting

• Cake didn’t rise? The mixture was still too hot when you added baking soda, or your baking soda was old. Both kill the lift.
• Tough texture? You overmixed. Stir just until the flour disappears.
• Sticky middle? Bake another 5 to 10 minutes. The boiled raisin moisture takes longer to set than expected.
• Bland? Bump cinnamon to 1½ tsp and add ¼ tsp ground cloves. Spice carries this cake.

Variations Worth Trying

• Walnut version: Stir in ½ cup chopped walnuts. Adds protein, crunch, and a nostalgic American Christmas-cake feel.
• Date and fig: Substitute the raisins with chopped dates or dried figs. Different but excellent.
• Spiced applesauce: Replace ¼ cup of the water with applesauce for an even moister cake.
• Modern lemon glaze: Whisk 1 cup powdered sugar with 2 tbsp lemon juice and drizzle over the cooled cake.

How to Serve and Store

Serve plain at tea time, or with whipped cream for dessert. Pairs beautifully with strong black tea or coffee.

Stays moist for up to 5 days at room temperature in an airtight container. Freezes well for 3 months wrapped tightly.

Frequently Asked Questions

Why is it called Poor Man’s Cake?

Because it cost almost nothing to make. During the Great Depression, eggs, milk, and butter were beyond many household budgets. This cake skipped them all and still tasted like a treat.

Is this cake vegan?

Yes. It contains no eggs, milk, butter, or other animal products. Created for wartime rationing, it happens to fit modern vegan diets perfectly.

How does the cake rise without eggs?

The combination of baking soda (which fizzes when it hits the warm raisin mixture) and baking powder gives the cake its lift. The vegetable oil keeps the crumb moist.

Can I use a different dried fruit?

Yes. Chopped dates, figs, or dried cranberries all work. Each gives a slightly different flavor profile, but the boiled-fruit method stays the same.

How long does the cake last?

Up to 5 days at room temperature in an airtight container. The boiled raisin moisture keeps it from drying out fast.

Related Wartime Recipes

• Depression-Era Crazy Cake — the chocolate cousin
• WWII Vinegar Cake — another eggless wonder
• War Cake Bread — the loaf-style sweet wartime bread
• 5 Wartime Cake Recipes — the full roundup

Nutrition

Approximate nutrition per slice:

• Calories: 180
• Carbohydrates: 35g
• Protein: 2g
• Fat: 5g
• Fiber: 1g
• Sugar: 18g