Gâteau au chocolat au lait concentré (5 ingrédients, sans œufs)

By Carine Claudepierre
Publié le 03/17/2026

5 à partir de 4 votes

Ce Gâteau au chocolat au lait concentré is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

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Gâteau au chocolat au lait concentré

Ce Gâteau au chocolat au lait concentré is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

5 à partir de 4 votes

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Temps de préparation: 10

Temps de cuisson: 45

Temps total: 55

Plat: Pour le dessert

Cuisine: Américaine

Portions: 9 slices (9-inch cake)

Calories: 266.9 kcal

Auteur : Carine Claudepierre

Ingrédients

US coutumier - Métrique

▢ 11.25 onces Lait concentré de noix de coco - this is not evaporated milk! (note 1)
▢ ⅓ tasse Huile d'olive au goût doux - (remarque 2)
▢ ¾ tasse Eau tiède
▢ ⅓ tasse Poudre de cacao sans sucre
▢ 1 ½ tasses Farine auto montante - (remarque 3)
▢ 1 cuillère à café Extrait de vanille - facultatif

Instructions de Pose et d'Entretien

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.

Remarques

Remarques 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.

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

Remarques 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 convertisseur sans gluten, but don’t forget the baking powder. The recipe doesn’t work with oat flour or almond flour.

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

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Recette Pin

Alimentation

Ingrédients et substitutions

Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète

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

Lait concentré de noix 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.
Huile d'olive au goût doux – 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.
Eau tiède – 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.
Poudre de cacao sans sucre – 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.
Farine auto montante – 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.
Extrait de vanille – 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)

Conseils de pâtisserie de Carine

Permettez-moi de vous donner quelques conseils supplémentaires pour un gâteau parfait.

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.