Kondensmelksjokoladekoek (5 bestanddele, geen eiers nie)

By Carine Claudepierre
Gepubliseer op 03/17/2026

5 van 4 stemme

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dit Gekondenseerde Melksjokoladekoek is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

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Gekondenseerde Melksjokoladekoek

dit Gekondenseerde Melksjokoladekoek is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

5 van 4 stemme

Print Resensie Stoor

Speld Stoor in e-pos

Voorbereidingstyd: 10

Kooktyd: 45

Totale tyd: 55

Kursus: Dessert

Kombuis: Amerikaanse

porsies: 9 slices (9-inch cake)

kalorieë: 266.9 kcal

Author: Carine Claudepierre

Bestanddele

Amerikaanse gewoonte - metrieke

▢ 11.25 gram Klapper Kondensmelk - this is not evaporated milk! (note 1)
▢ ⅓ koppie Sagte-geur olyfolie - (aantekening 2)
▢ ¾ koppie Louwarm water
▢ ⅓ koppie Onversoete Kakaopoeier
▢ 1 ½ koppies Bruismeel - (aantekening 3)
▢ 1 teelepel Vanielje-ekstrak - opsionele

instruksies

Preheat the oven to 350°F (180°C). Line a 9-inch pan with parchment paper, bottom and sides. Lightly oil it with oil spray. Set aside.
In a mixing bowl, whisk coconut condensed milk, oil, cocoa powder, optional vanilla, and lukewarm water.
Fold in self-rising flour, and whisk to form a smooth cake batter.
Pour the batter in the prepared pan.
Bake the cake for 30-35 minutes at 350°F (180°C) until the top of the cake is dry and set, and a pick inserted in the center comes out clean.
Let it cool down in the pan for 10 minutes, then for 3 hours on a cooling rack before slicing.
You don't have to frost the cake, but you can frost as seen on the picture using my dairy-free chocolate frosting recipe.

Notes

Let 1: I use dairy-free coconut condensed milk for this recipe. Condensed oat milk also works. 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 the quantities, as not all cans are the same.

Let 2: Any type of low-flavor oil works. Don’t swap the oil for applesauce or yogurt, it would not work in this recipe.

Let 3: One cup of self-rising flour is equal to 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder. For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie. Die resep werk nie met hawermeel of amandelmeel nie.

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

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

Speldresep

Voeding

Bestanddele en vervangings

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You only need 5 simple base ingredients to make this recipe. Here’s how to pick and swap them.

Klapper Kondensmelk – This is the primary sweetener and liquid binder, giving the cake its unique fudgy texture without eggs. You can also use condensed oat milk or even a homemade sweetened condensed plant milk.
Sagte-geur olyfolie – This ingredient provides essential fat and moisture, resulting in a tender crumb. Other neutral-flavored oils like canola or melted coconut oil are fine options.
Louwarm water – It acts as a solvent to hydrate the flour and cocoa powder, helping to activate the leaveners in the self-rising flour. Lukewarm plant-based milk, such as almond milk, also works beautifully and can make the cake even more moist.
Onversoete Kakaopoeier – This gives the cake its rich chocolate flavor and dark color. Make sure you use good-quality unsweetened natural cocoa powder for the best flavor.
Bruismeel – This is the main dry ingredient and structure builder, already containing leavening agents and salt. You can replace this with all-purpose flour mixed with $1 \frac{1}{2}$ teaspoons of baking powder per cup of flour; ensure you add the baking powder.
Vanielje-ekstrak – This ingredient is optional but I love adding it because it enhances all the other flavors, particularly the chocolate. You can also use a splash of maple extract for a different flavor twist.

How to Make Condensed Milk Chocolate Cake (in Pictures)

Carine se Bakwenke

Laat ek nog 'n paar wenke vir 'n perfekte koek deel.

Bloom the Cocoa – Always use lukewarm water with the cocoa powder when starting the recipe; this helps the cocoa powder fully release its powerful chocolate flavor into the cake batter.
Use Plant Milk – You can swap the lukewarm water for lukewarm almond milk—or your favorite dairy-free milk—this adds extra moisture to the cake, giving the final texture less airiness and a denser crumb.
Vir Aanbieding – Frost the cake for a lovely finish by using my dairy-free chocolate frosting recipe.