ito Cake na Tsokolate na may Kondensada at Gatas is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

Nagustuhan mo ba ang resipe na ito?

Mag-iwan ng puna sa ibaba o pumunta sa aming Facebook pahina kung saan ako sumasagot sa (halos) lahat ng komento, ang aming Instagram page para sa inspirasyon, o sa ating Pinterest para sa pag-save ng mga recipe!

Cake na Tsokolate na may Kondensada at Gatas

ito Cake na Tsokolate na may Kondensada at Gatas is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

5 mula 4 boto

Print Pagsusuri I-save ang

aspile I-save sa Email

Prep Time: 10

Magluto Oras: 45

Kabuuang Oras: 55

Kurso: Dessert

Cuisine: Amerikano

Servings: 9 mga hiwa (9-pulgadang keyk)

Mga Calorie: 266.9 kcal

May-akda: Carine Claudepierre

Ingredients

Kustomer ng Estados Unidos - metric

▢ 11.25 ounces Gatas na may Kondensada ng Niyog - Hindi ito evaporated milk! (note 1)
▢ ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 2)
▢ ¾ tasa Maligamgam na tubig
▢ ⅓ tasa Unsweetened kakaw pulbos
▢ 1 ½ tasa Harinang Kusang Tumataas - (tala 3)
▢ 1 kutsarita Vanilla Extract - opsyonal

tagubilin

Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper, ilalim, at mga gilid ang 9-pulgadang kawali. Lagyan ito ng kaunting mantika gamit ang oil spray. Itabi.
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.
Ibuhos ang batter sa inihandang kawali.
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 recipe ng chocolate frosting na walang dairy.

Mga Tala

Tandaan 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.

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

Tandaan 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 converter na walang gluten, pero huwag kalimutan ang baking powder. Hindi gumagana ang recipe sa oat flour o almond flour.

ImbakanMaaari mong iimbak ang keyk sa refrigerator nang hanggang 4 na araw sa isang lalagyang hindi papasukan ng hangin.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

Recipe ng Pine

Pagkain

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

Apat na simpleng pangunahing sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

Gatas na may Kondensada ng Niyog – 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.
Banayad na Lasa ng Langis ng Oliba – 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.
Maligamgam na tubig – 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.
Unsweetened kakaw pulbos – 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.
Harinang Kusang Tumataas – 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.
Vanilla Extract – 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)

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong cake.

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 recipe ng chocolate frosting na walang dairy.