Condensed Milk Chocolate Cake (5 Ingredients, No Eggs)

This Condensed Milk Chocolate Cake 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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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Condensed Milk Chocolate Cake

This Condensed Milk Chocolate Cake is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

5 from 3 votes

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Course: Dessert

Cuisine: American

Servings: 9 slices (9-inch cake)

Calories: 266.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 11.25 ounces Coconut Condensed Milk - this is not evaporated milk! (note 1)
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 2)
• ▢ ¾ cup Lukewarm Water
• ▢ ⅓ cup Unsweetened Cocoa Powder
• ▢ 1 ½ cups Self-Rising Flour - (note 3)
• ▢ 1 teaspoon Vanilla Extract - optional

Instructions

• 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

Note 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.

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

Note 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 gluten-free converter, but don’t forget the baking powder. The recipe doesn’t work with oat flour or almond flour.

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

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1slice | Calories: 266.9kcal | Carbohydrates: 36.2g | Protein: 5.9g | Fat: 11.9g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.9g | Sodium: 46.3mg | Potassium: 200.8mg | Fiber: 1.7g | Sugar: 19.4g | Vitamin A: 95IU | Vitamin B12: 0.2µg | Vitamin C: 0.9mg | Vitamin D: 0.1µg | Calcium: 107.9mg | Iron: 0.7mg | Magnesium: 30.3mg | Phosphorus: 133.2mg | Zinc: 0.7mg

Ingredients and Substitutions

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

• Coconut Condensed Milk – 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.
• Mild-Flavor Olive Oil – 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.
• Lukewarm 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.
• Unsweetened Cocoa Powder – 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.
• Self-Rising Flour – 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.
• Vanilla Extract – 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’s Baking Tips

Let me share a few more tips for a perfect cake.

• 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.
• For Presentation – Frost the cake for a lovely finish by using my dairy-free chocolate frosting recipe.

More Coconut Condensed Milk Recipes

Chocolate Chip Condensed Milk Cookies

Condensed Milk Brownies

Condensed Milk Cake