Pastel de chocolate con leche condensada (5 ingredientes, sin huevos)

By Carine Claudepierre
Publicado el 03/17/2026

5 desde 4 votos

Esta Pastel de chocolate con leche condensada is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

¿Te gusta esta receta?

Deja un comentario abajo o diríjase a nuestra página de Facebook donde respondo (casi) todos los comentarios, nuestro página Instagram para inspirarse o nuestra Pinterest ¡Para guardar recetas!

Pastel de chocolate con leche condensada

Esta Pastel de chocolate con leche condensada is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

5 desde 4 votos

Imprimir Revisar Guardar

Pin Guardar en el correo electrónico

Tiempo de preparación: 10

Tiempo de cocción: 45

Tiempo Total: 55

Curso: Postres

Tipo de cocina: American

Porciones: 9 rebanadas (pastel de 9 pulgadas)

Calorías: 266.9 kcal

Escrito por Carine Claudepierre

Ingredientes

Habitual de Estados Unidos – Métrico

▢ 11.25 onzas de Leche condensada de coco - ¡Esto no es leche evaporada! (nota 1)
▢ ⅓ taza de Aceite de oliva de sabor suave - (nota 2)
▢ ¾ taza de Agua tibia
▢ ⅓ taza de Cacao en polvo sin azúcar
▢ 1 ½ tazas de Harina con levadura - (nota 3)
▢ 1 cucharadita de Extracto de vainilla - opcional

Instrucciones para la impresión en alta definición

Precalienta el horno a 180 °C (350 °F). Cubre el fondo y los lados de un molde de 15 cm (9 pulgadas) con papel de horno. Engrásalo ligeramente con aceite en aerosol. Reserva.
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.
Vierta la masa en el molde preparado.
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.

Notas

notas 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.

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

notas 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 convertidor sin gluten, Pero no olvides el polvo para hornear. La receta no funciona con harina de avena ni con harina de almendras.

AlmacenajePuedes guardar el pastel en el refrigerador hasta por 4 días en un recipiente hermético.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Receta Pin

Nutrición

Ingredientes y sustituciones

Este párrafo te ofrece todos mis consejos para elegir los ingredientes adecuados. Para ver la receta completa con las medidas, ¡desplázate hasta la tarjeta de recetas al final de la publicación!Ir a la receta completa

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

Leche condensada de coco – 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.
Aceite de oliva de sabor suave – 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.
Agua tibia – 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.
Cacao en polvo sin azúcar – 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.
Harina con levadura – 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.
Extracto de vainilla – 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)

Consejos de repostería de Carine

Permítanme compartir algunos consejos más para un pastel perfecto.

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.
Para presentación – Frost the cake for a lovely finish by using my dairy-free chocolate frosting recipe.