Ten Ciasto z mleka skondensowanego 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!
I love making super simple cakes, like my Ciasto czekoladowo-jogurtowe or Ciasto czekoladowe bez pieczenia z 2 składników 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!
Podoba Ci się ten przepis?
Zostaw komentarz poniżej lub przejdź do naszego Facebook strona gdzie odpowiadam na (prawie) wszystkie komentarze, nasze strona Instagram dla inspiracji lub naszego Pinterest do zapisywania przepisów!
Ciasto z mleka skondensowanego
Ten Ciasto z mleka skondensowanego 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!
Review
Udostępnij na Facebooku
Pin
Zapisz w e-mailu
Porcje: 8 kawałki (ciasto 6-calowe)
Kalorie: 216.6 kcal
Skład
- 11.25 uncji Mleko skondensowane kokosowe - to nie jest mleko odparowane! (uwaga 1)
- 1 kubek Jogurt Kokosowy - (notatka 2)
- 1 ¼ kubki Mąka samorosnąca - (notatka 3)
- 2 łyżeczki do herbaty Ekstrakt waniliowy
Instrukcje
- Rozgrzej piekarnik do 180°C (350°F). Wyłóż blachę o średnicy 6 cm papierem pergaminowym, dno i boki. Lekko spryskaj olejem w sprayu. Odstaw.
- 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
- Wlać ciasto do przygotowanej formy.
- 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.
- Przed pokrojeniem odstaw ciasto na kratkę do ostygnięcia na 3 godziny lub na całą noc.
Komentarz
Uwagi 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.
Uwagi 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.
Uwagi 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 konwerter bezglutenowy, Ale nie zapomnij o proszku do pieczenia. Przepis nie działa z mąką owsianą ani migdałową.
Rozmiar miseczki: 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.
DyskiCiasto można przechowywać w lodówce w szczelnym pojemniku maksymalnie 4 dni.
Odżywianie
serwowania: 1kawałek | Kalorie: 216.6kcal | Węglowodany: 36.9g | Białko: 8.1g | Gruby: 3.9g | Tłuszcz nasycony: 2.3g | Tłuszcz wielonienasycony: 0.3g | Tłuszcze jednonienasycone: 1g | Tłuszcze trans: 0.001g | Sód: 60.1mg | Potas: 204.2mg | Fiber: 0.5g | Cukier: 22.7g | Witamina A: 107.8IU | Witamina B12: 0.3µg | Witamina C: 1mg | Witamina D: 0.1µg | Wapń: 144mg | Żelazo: 0.3mg | Magnez: 18.1mg | Fosfor: 153.9mg | Cynk: 0.7mg
Składniki i zamienniki
W tym akapicie znajdziesz wszystkie moje wskazówki dotyczące doboru odpowiednich składników. Pełny przepis wraz z proporcjami znajdziesz na karcie przepisu na dole wpisu!Przejdź do pełnego przepisu
Do tego przepisu potrzebujesz tylko 4 składników bazowych. Oto jak je wybrać.
- Mleko skondensowane kokosowe – 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.
- Jogurt bezmleczny – 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.
- Mąka samorosnąca – 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 konwerter bezglutenowy, but don’t forget the baking powder. Note that this recipe isn’t suitable for oat flour or almond flour.
- Ekstrakt waniliowy – 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)
Porady Carine dotyczące pieczenia
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.
- Delikatne składanie: When incorporating the self-rising flour, fold gently with a rubber spatula to avoid overmixing, which could result in a denser cake.
- Dokładne pomiary: 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.
I have a gluten,dairy,fructose,egg problem
So it’s amazing to see the recipes you come up with
I have tried a few and love everyone
What is the name of your cook book
And would it be available in California If not
how much would it cost to send it there I have a daughter living in California
I know we talked about sending it to Canada but you figured 100 that is just a little to much as much as I would love to have your book
Can your book on be bought on Amazon
Thank you for all the amazing recipes
Kathleen Mari
My cookbook will be out in April 2027 and available in California! It doesn’t have a name or price tag yet, watch this space to learn more soon.
I adapted this recipe to Gluten Free muffins. They turned out really lovely. This is what I changed and added. I used dairy condensed milk ( as that’s what I had.) Gluten Free Self Raising Flour. A rough teaspoon of Baking Powder and Bi carb Soda. With a little dribble of white vinegar. 6 big muffin cakes. They took 23 minutes to cook. I have photos if you would like them.
What GF self rising flour did you use?
Thank you for reporting back! Yo ucan also use my konwerter bezglutenowy next time to adapt all my recipes gluten-free.
your recipies look great. can’t wait to try them.
Dziękuję Ci!
Can I use a 6 inch springform pan for this recipe?
Tak, absolutnie!
The cake looks goodd but my can of coconut milk (condensed) says 250 ml which is 8.45 ounces. That would mean, 1.5 cans for this recipe? I cannot see what the measurement on the can you’re using but when I search it, it gives me the same 250 ml measurement on the same brand you are using.
Yes, you need a bit more than a can if you have the small one!
This is first time making a cake and this was simple yet most delicious cake ever! My none vegan family loved it. Cake came out moist and delicious! Thank you so much for this recipe! We served with it oat milk ice cream.
Dziękuję Ci!
Excellent cake. I was shocked to be honest. I added fresh strawberries on the top. I can’t wait to make it again
I thought this cake was excellent. I especially love the fact that it is so small and for a single person. It’s a great way to have a cake and not have tons of leftovers. I would love more recipes like this. My one question is how long can this cake be kept out of the refrigerator? It’s so much better when it’s room temperature, but I was afraid to leave it out. Thank you.
I honestly have kept mine up to 3 days in an airtight cake box on the benchtop, but it’s not too hot where I live.
Witaj!
I love your recipes! Can I replace the yogurt with buttermilk?
Dziękuję bardzo!
Probably, I haven’t tried so I am not sure how it will impact the texture
I made it and is delicious!! I put it in the fridge and taste even better.