Condensed Milk Pound Cake (5 Ingredients, No Eggs, No Dairy)

This Condensed Milk Pound Cake is a super simple sweet bread recipe made with just 5 ingredients, no eggs, and no dairy.

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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 Pound Cake

This Condensed Milk Pound Cake is a super simple sweet bread recipe made with just 5 ingredients, no eggs, and no dairy.

5 from 4 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: 12 slices

Calories: 216.6 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 11.25 ounces Oat Condensed Milk - (note 1)
• ▢ ½ cup Almond Milk - (note 2)
• ▢ ½ cup Mild-Flavor Olive Oil - (note 3)
• ▢ 2 cups Self-Rising Flour - (note 4)
• ▢ 2 teaspoons Vanilla Extract

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch loaf pan with hanging pieces of parchment paper. Lightly oil it with oil spray. Set aside.
• In a mixing bowl, whisk coconut condensed milk, milk, oil, and vanilla extract until smooth.
• Fold in self-rising flour, and use a rubber spatula to vigorously stir in the flour, and form a smooth cake batter with no lumps.
• Pour the batter into the prepared pan.
• Bake the cake for 40-50 minutes at 350°F (180°C) until the top of the pound cake is nicely golden brown, and a pick inserted in the center comes out clean.
• Let it cool down for 10 minutes in the pan, then for 3 hours or overnight on a cooling rack before slicing.

Notes

Note 1: Or condensed coconut milk, or classic condensed milk if you use dairy in your kitchen.

Note 2: Or any milk you like.

Note 3: Or melted plant-based butter, or low-flavor oils like canola oil

Note 4: To make 2 cups of self-rising flour, stir 2 cups of all-purpose flour with 3 teaspoons of baking powder.

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: 216.6kcal | Carbohydrates: 36.9g | Protein: 8.1g | Fat: 3.9g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 60.1mg | Potassium: 204.2mg | Fiber: 0.5g | Sugar: 22.7g | Vitamin A: 107.8IU | Vitamin B12: 0.3µg | Vitamin C: 1mg | Vitamin D: 0.1µg | Calcium: 144mg | Iron: 0.3mg | Magnesium: 18.1mg | Phosphorus: 153.9mg | Zinc: 0.7mg

Ingredients and Substitutions

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

• Oat Condensed Milk – This acts as the main sweetener and binder, replacing eggs to create a rich, dense texture. You can also use condensed coconut milk or any other dairy-free sweetened condensed milk.
• Almond Milk – This adds necessary moisture to the batter. Soy milk, oat milk, or any other plant-based milk work perfectly well here.
• Mild-Flavor Olive Oil – It provides the fat needed for a tender, moist crumb without overpowering the flavor. You can swap this for melted vegan butter, canola oil, or avocado oil.
• Self-Rising Flour – This simplifies the recipe by combining the flour and leavening agent in one. You can make your own by mixing all-purpose flour with baking powder, or use a gluten-free self-rising flour blend.
• Vanilla Extract – This infuses the cake with a warm, sweet aroma. You can try almond extract or lemon extract for a different flavor profile.

How to Make Condensed Milk Pound Cake (in Pictures)

Carine’s Baking Tips

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

• Condensed Milk Options – You can use any variety of condensed milk for this recipe. Oat and coconut-based versions are fantastic for keeping it plant-based, but any standard sweetened condensed milk works if you aren’t strictly vegan.
• Lemon Twist – You can easily turn this into a lemon pound cake by adding 1 teaspoon of lemon extract and 1 to 2 teaspoons of fresh lemon zest to the batter.
• Zesty Glaze – To elevate the cake, serve it with a lemon glaze. Simply use my royal icing recipe and swap some of the soy cream for 2 tablespoons of lemon juice.

More Pound Cake Recipes

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Vegan Lemon Pound Cake