Condensed Milk Cake

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www.theconsciousplantkitchen.com

This Condensed Milk Cake is a super easy 4-ingredient cake perfect as a quick vanilla cake with a moist and fluffy crumb. It's also dairy-free and egg-free and perfect for beginners or kids wanting to give baking a try!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/condensed-milk-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time45

Total Time55

Servings: slices (6-inch cake)

Calories: 216.6kcal

Author: Carine Claudepierre

Ingredients

11.25 ounces Coconut Condensed Milk this is not evaporated milk! (note 1)
1 cup Yogurt (note 2)
1 ¼ cup Self-Rising Flour (note 3)
2 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 6-inch pan with parchment paper, bottom and sides. Lightly oil it with oil spray. Set aside.
In a mixing bowl, whisk coconut condensed milk, yogurt and vanilla extract until smooth
Fold in self-rising flour, and use a rubber spatula to stir and form a smooth cake batter
Pour the batter in the prepared pan.
Bake the cake for 45-50 minutes at 350 °F (180 °C) until the top of the cake is nicely golden brown, and a pick inserted in the center comes out clean.
Let it cool down for 3 hours or overnight on a cooling rack before slicing.

Notes

Note 1: I am using dairy-free coconut condensed milk for this recipe. Oat milk condensed milk works as well. Regular condensed milk should also work but watch out, a can of regular condensed milk is not the same volume as a can of coconut condensed milk. Always follow my instructions in volume (mL or cups), not all cans are the same.

Note 2: Any type of plain yogurt works, including Greek Yogurt if you use dairy in your kitchen. I baked the cake with dairy-free coconut yogurt.

Note 3: One cup of self-rising flour is equal to 1 cup of all-purpose flour with 2 teaspoons of baking powder. The recipe has not been tested with gluten-free flour, I can't guarantee you will achieve a great cake if you swap the flour for an all-purpose gluten-free blend. The recipe doesn't work with oat flour or almond flour.

Pan Size: You can bake the cake in an 8-inch pan but it won't be as high and will bake faster, in about 35-45 minutes.

Storage: You can store the cake in the fridge for up to 4 days in an airtight container.

Nutrition