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Dette Sjokoladekake med kondensert melk is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

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Sjokoladekake med kondensert melk

Dette Sjokoladekake med kondensert melk is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

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Prep Tid: 10

Cook Tid: 45

Total tid: 55

Rett: Dessert

Opprinnelse: amerikansk

porsjoner: 9 slices (9-inch cake)

Kalorier: 266.9 kcal

Forfatter: Carine Claudepierre

Ingredienser

US Customary - Metric

▢ 11.25 gram Kokoskondensert melk - this is not evaporated milk! (note 1)
▢ ⅓ cup Olivenolje med mild smak - (merknad 2)
▢ ¾ cup Lunkent vann
▢ ⅓ cup Usøtet kakaopulver
▢ 1 ½ kopper Selvhevende mel - (merknad 3)
▢ 1 teskje Vaniljeekstrakt - valgfritt

Instruksjoner

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 oppskrift på melkefri sjokoladeglasur.

Merknader

Merknader 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.

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

Merknader 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 glutenfri omformer, but don’t forget the baking powder. The recipe doesn’t work with oat flour or almond flour.

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

Ovnsmodus: Jeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

Fest oppskrift

Ernæring

Ingredienser og erstatninger

Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift

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

Kokoskondensert melk – 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.
Olivenolje med mild smak – 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.
Lunkent vann – 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.
Usøtet kakaopulver – 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.
Selvhevende mel – 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.
Vaniljeekstrakt – 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)

Carines baketips

La meg dele noen flere tips til en perfekt kake.

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 oppskrift på melkefri sjokoladeglasur.