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ini Kek Coklat Susu Pekat is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

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Kek Coklat Susu Pekat

ini Kek Coklat Susu Pekat is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

5 daripada 4 undi

Cetak ULASAN Jimat

Pin Simpan dalam E-mel

Masa persediaan: 10

Masa Masak: 45

Jumlah masa: 55

Kursus: Pencuci mulut

Masakan: Amerika

Hidangan: 9 slices (9-inch cake)

Kalori: 266.9 kcal

Pengarang Carine Claudepierre

Ramuan

Peribumi AS - metrik

▢ 11.25 auns Susu Pekat Kelapa - this is not evaporated milk! (note 1)
▢ ⅓ cawan Minyak Zaitun Perisa Ringan - (nota 2)
▢ ¾ cawan Air suam
▢ ⅓ cawan Serbuk Koko tanpa gula
▢ 1 ½ cawan Tepung Naik Sendiri - (nota 3)
▢ 1 sudu teh Ekstrak vanila - pilihan

arahan

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.

Nota

Nota 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.

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

Nota 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 penukar bebas gluten, but don’t forget the baking powder. The recipe doesn’t work with oat flour or almond flour.

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

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Resipi Pin

Pemakanan

Bahan dan Pengganti

Perenggan ini memberikan anda semua petua saya tentang memilih bahan-bahan yang betul. Untuk resipi penuh dengan sukatan, tatal ke kad resipi di bahagian bawah siaran!Pergi ke Resipi Penuh

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

Susu Pekat Kelapa – 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.
Minyak Zaitun Perisa Ringan – 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.
Air suam – 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.
Serbuk Koko tanpa gula – 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.
Tepung Naik Sendiri – 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.
Ekstrak vanila – 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)

Petua Membakar Carine

Izinkan saya berkongsi beberapa petua lagi untuk kek yang sempurna.

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.