Chokoladekage med kondenseret mælk (5 ingredienser, ingen æg)

By Carine Claudepierre
Udgivet den 03/17/2026

5 fra 4 stemmer

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Denne Chokoladekage med kondenseret mælk 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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Chokoladekage med kondenseret mælk

Denne Chokoladekage med kondenseret mælk is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

5 fra 4 stemmer

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Prep Time: 10

Tilberedningstid: 45

Samlet tid: 55

Rute: Dessert

Køkken: amerikansk

portioner: 9 slices (9-inch cake)

Kalorier: 266.9 kcal

Forfatter: Carine Claudepierre

Ingredienser

US Customary - metric

▢ 11.25 ounce Kokoskondenseret mælk - this is not evaporated milk! (note 1)
▢ ⅓ kop Olivenolie med mild smag - (note 2)
▢ ¾ kop Lunkent vand
▢ ⅓ kop Usødet kakaopulver
▢ 1 ½ kopper Selv-hævende mel - (note 3)
▢ 1 teske Vanille ekstrakt - valgfri

Instruktioner

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.
Hæld dejen i den forberedte bradepande.
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.

Noter

Noter 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.

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

Noter 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 glutenfri konverter, but don’t forget the baking powder. The recipe doesn’t work with oat flour or almond flour.

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

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Fastgør opskrift

Ernæring

Ingredienser og erstatninger

Dette afsnit giver dig alle mine tips til at vælge de rigtige ingredienser. For den fulde opskrift med mål, rul ned til opskriftskortet nederst i indlægget!Gå til den fulde opskrift

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

Kokoskondenseret mælk – 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.
Olivenolie med mild smag – 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.
Lunkent vand – 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.
Usødet kakaopulver – 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.
Selv-hævende mel – 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.
Vanille ekstrakt – 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)

Carines bagetips

Lad mig dele et par flere tips til en perfekt kage.

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.