ito Keyk na may Kondensada 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 Keyk na may Tsokolate na Yogurt or 2-Sangkap na No-Bake Chocolate Cake 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!
Nagustuhan mo ba ang resipe na ito?
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Keyk na may Kondensada
ito Keyk na may Kondensada 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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Servings: 8 mga hiwa (6-pulgadang keyk)
Mga Calorie: 216.6 kcal
Ingredients
- 11.25 ounces Gatas na may Kondensada ng Niyog - this is not evaporated milk! (note 1)
- 1 tasa Coconut Yogurt - (tala 2)
- 1 ¼ tasa Harinang Kusang Tumataas - (tala 3)
- 2 kutsarita Vanilla Extract
tagubilin
- 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
- Ibuhos ang batter sa inihandang kawali.
- 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.
- Hayaang lumamig ito nang 3 oras o magdamag sa isang cooling rack bago hiwain.
Mga Tala
Tandaan 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.
Tandaan 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.
Tandaan 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 converter na walang gluten, pero huwag kalimutan ang baking powder. Hindi gumagana ang recipe sa oat flour o almond flour.
Laki ng Pan: 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.
Imbakan: You can store the cake in the fridge for up to 4 days in an airtight container.
Pagkain
Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 216.6kcal | Carbohydrates: 36.9g | Protina: 8.1g | Taba: 3.9g | Saturated fat: 2.3g | Polyunsaturated Fat: 0.3g | Monounsaturated na taba: 1g | Trans Fat: 0.001g | Sosa: 60.1mg | Potassium: 204.2mg | Hibla: 0.5g | Asukal: 22.7g | Vitamin A: 107.8IU | Bitamina B12: 0.3Pg | Bitamina C: 1mg | Bitamina D: 0.1Pg | Calcium: 144mg | Iron: 0.3mg | magnesiyo: 18.1mg | Posporus: 153.9mg | Zinc: 0.7mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Anim na pangunahing sangkap lang ang kailangan mo para sa resipe na ito. Narito kung paano pumili ng mga ito.
- Gatas na may Kondensada ng Niyog – 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 na Walang Dairy – 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.
- Harinang Kusang Tumataas – 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 converter na walang gluten, but don’t forget the baking powder. Note that this recipe isn’t suitable for oat flour or almond flour.
- Vanilla Extract – 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)
Mga Tip sa Pagbe-bake ni Carine
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.
- Banayad na Pagtiklop: When incorporating the self-rising flour, fold gently with a rubber spatula to avoid overmixing, which could result in a denser cake.
- Mga Tumpak na Pagsukat: 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.
This cake! Omg! I’ve already eaten 1/2 the pan and the kids and hubby aren’t home yet! I even made it with less condensed milk that it called for and my self rising flour was old, so the cake was short. It has a crisp to it but it’s so addictive! I can’t wait to make this again!
Maraming salamat sa magandang feedback!
Salamat!
Salamat sa pagbabahagi ng resipe na ito!
Thanks for sharing this quick and easy recipe ☺️
This worked exactly as written, thanks! I love it, used oat condensed milk as we don’t have the coconut one here.