Bizcocho de leche condensada (5 ingredientes, sin huevos, sin lácteos)

By Carine Claudepierre
Publicado el 01/15/2026

5 desde 4 votos

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

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.

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Condensed Milk Pound Cake

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

5 desde 4 votos

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Tiempo de preparación: 10

Tiempo de cocción: 45

Tiempo Total: 55

Curso: Postres

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 216.6 kcal

Escrito por Carine Claudepierre

Ingredientes

Habitual de Estados Unidos – Métrico

▢ 11.25 onzas de Condensed Oat Milk - (nota 1)
▢ ½ taza de Leche de almendras - (nota 2)
▢ ½ taza de Aceite de oliva de sabor suave - (nota 3)
▢ 2 tazas de Harina con levadura - (nota 4)
▢ 2 cucharaditas de Extracto de vainilla

Instrucciones para la impresión en alta definición

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.
Vierta la mezcla en el molde preparado.
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.

Notas

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

notas 2: Or any milk you like.

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

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

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

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

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.
Leche de almendras – This adds necessary moisture to the batter. Soy milk, oat milk, or any other plant-based milk work perfectly well here.
Aceite de oliva de sabor suave – 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.
Harina con levadura – 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.
Extracto de vainilla – 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)

Consejos de repostería de Carine

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.
Torcedura del limón – 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 receta de glaseado real and swap some of the soy cream for 2 tablespoons of lemon juice.