Condensed Milk Chocolate Cake

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5 from 3 votes

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This Condensed Milk Chocolate Cake is a super-easy, 5-ingredient cake made with no eggs, no dairy, and with coconut condensed milk to make it ridiculously fast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/condensed-milk-chocolate-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time45

Total Time55

Servings: slices (9-inch cake)

Calories: 266.9kcal

Author: Carine Claudepierre

Ingredients

11.25 ounces Coconut Condensed Milk this is not evaporated milk! (note 1)
⅓ cup Mild-Flavor Olive Oil (note 2)
¾ cup Lukewarm Water
⅓ cup Unsweetened Cocoa Powder
1 ½ cups Self-Rising Flour (note 3)
1 teaspoon Vanilla Extract optional

US Customary - Metric

Instructions

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.

Notes

Note 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.

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

Note 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 gluten-free converter, but don’t forget the baking powder. The recipe doesn't work with oat flour or almond flour.

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

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition