Torta al latte condensato (4 ingredienti)

Questo Condensed Milk Cake is a super easy 4-ingredient cake perfect as a quick vanilla cake with a moist and fluffy crumb. It’s also dairy-free and egg-free and perfect for beginners or kids wanting to give baking a try!

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I love making super simple cakes, like my Torta allo yogurt e cioccolato or Torta al cioccolato senza cottura con soli 2 ingredienti and this new recipe is in the same vein; as few ingredients as possible, as little dishwashing as possible, and as much taste as possible!

The full printable recipe is just below but don’t miss my tips and ingredient selection tips further down!

Condensed Milk Cake

Questo Condensed Milk Cake is a super easy 4-ingredient cake perfect as a quick vanilla cake with a moist and fluffy crumb. It's also dairy-free and egg-free and perfect for beginners or kids wanting to give baking a try!

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 45 verbale min

Tempo totale: 55 verbale min

Corso: Dessert

cucina: americano

Dosi: 8 slices (6-inch cake)

Calorie: 216.6 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 11.25 oz Latte condensato di cocco - this is not evaporated milk! (note 1)
• ▢ 1 bicchiere Yogurt Al Cocco - (nota 2)
• ▢ 1h XNUMXmin tazza Farina a lievitazione spontanea - (nota 3)
• ▢ 2 cucchiaini Estratto di vaniglia

Istruzioni

• Preheat the oven to 350°F (180°C). Line a 6-inch pan with parchment paper, bottom and sides. Lightly oil it with oil spray. Set aside.
• In a mixing bowl, whisk coconut condensed milk, yogurt and vanilla extract until smooth
• Fold in self-rising flour, and use a rubber spatula to stir and form a smooth cake batter
• Versare l'impasto nella teglia preparata.
• Bake the cake for 45-50 minutes at 350°F (180°C) until the top of the cake is nicely golden brown, and a pick inserted in the center comes out clean.
• Lasciate raffreddare per 3 ore o per tutta la notte su una griglia prima di affettarlo.

Note

Note 1: I am using dairy-free coconut condensed milk for this recipe. Oat milk condensed milk works as well. 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 my instructions in volume (mL or cups), not all cans are the same.

Note 2: Any type of plain yogurt works, including Greek Yogurt if you use dairy in your kitchen. I baked the cake with dairy-free coconut yogurt.

Note 3: One cup of self-rising flour is equal to 1 cup of all-purpose flour with 2 teaspoons of baking powder. For a gluten-free option, use my convertitore senza glutine, but don’t forget the baking powder. The recipe doesn’t work with oat flour or almond flour.

Dimensione della padella: You can bake the cake in an 8-inch pan, but it won’t be as high and will bake faster, in about 35-45 minutes.

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

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1fetta | Calorie: 216.6kcal | Carboidrati: 36.9g | Proteine: 8.1g | Grasso: 3.9g | Grassi saturi: 2.3g | Grassi polinsaturi: 0.3g | Grasso monoinsaturo: 1g | Grasso trans: 0.001g | Sodio: 60.1mg | Potassio: 204.2mg | Fibra: 0.5g | Zucchero: 22.7g | Vitamina A: 107.8IU | Vitamina B12: 0.3mcg | Vitamina C: 1mg | Vitamina D: 0.1mcg | Calcio: 144mg | Ferro: 0.3mg | Magnesio: 18.1mg | fosforo: 153.9mg | zinco: 0.7mg

Ingredienti e sostituzioni

Per questa ricetta ti servono solo 4 ingredienti base. Ecco come sceglierli.

• Latte condensato di cocco – This is the key ingredient that provides both fat and sweetness, giving the cake its moist, fluffy crumb without the need for eggs or dairy. Use dairy-free coconut condensed milk or try condensed oat milk as an alternative. Be careful not to confuse it with evaporated milk, which won’t work in this recipe.
• Yogurt senza lattosio – Adds protein, tang, and extra moisture, contributing to the cake’s tender texture. Any plain yogurt works well—opt for dairy-free coconut yogurt for a consistent flavor or Greek yogurt if you use and tolerate dairy.
• Farina a lievitazione spontanea – This contains baking powder and makes the cake rise. If you only have regular flour, you can make your own with all-purpose flour mixed with 2 teaspoons of baking powder per cup. For a gluten-free option, use my convertitore senza glutine, but don’t forget the baking powder. Note that this recipe isn’t suitable for oat flour or almond flour.
• Estratto di vaniglia – For more flavor. You can also use vanilla yogurt.

How to Make Condensed Milk Cake

This recipe is super simple to make as it consists just in mixing the ingredients and baking the cake.

Combine the wet ingredients first before incorporating the flour.

Pour the mixture into a pan and bake the cake for 45-50 minutes at 350 °F (180 °C)

I consigli di Carine per la pasticceria

Let me share a few more tips to make it the best cake you’ve ever made!

• Preheat & Prep Properly: Preheat your oven to 350°F (180°C) and line a 6-inch pan with parchment paper (covering the bottom and sides) to ensure an even bake and easy release.
• Mix Until Smooth: Whisk together the coconut condensed milk, yogurt, and vanilla extract until completely smooth before folding in the flour. This ensures an even distribution of flavors.
• Gentle Folding: When incorporating the self-rising flour, fold gently with a rubber spatula to avoid overmixing, which could result in a denser cake.
• Misure accurate: Pay close attention to the volume of your condensed milk. Different brands or types can vary, so always follow the recipe’s measurements in cups or milliliters rather than by weight.
• Baking Time & Pan Size: Stick to the recommended pan size (6-inch) and baking time (45-50 minutes) for the best texture. If you opt for an 8-inch pan, expect a shorter baking time (35-45 minutes) and a less lofty cake.
• Cooling is Crucial: Let the cake cool completely—ideally 3 hours or overnight—on a cooling rack before slicing. This helps the crumb set and enhances the overall moist texture.

Altre ricette facili per torte

Torta pazza alla vaniglia

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