Condensed Milk Pound Cake

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www.theconsciousplantkitchen.com

This Condensed Milk Pound Cake is a super simple sweet bread recipe made with just 5 ingredients, no eggs, and no dairy.

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Prep Time10

Cook Time45

Total Time55

Servings: slices

Calories: 216.6kcal

Author: Carine Claudepierre

Ingredients

11.25 ounces Oat Condensed Milk (note 1)
½ cup Almond Milk (note 2)
½ cup Mild-Flavor Olive Oil (note 3)
2 cups Self-Rising Flour (note 4)
2 teaspoons Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch loaf pan with hanging pieces of parchment paper. Lightly oil it with oil spray. Set aside.
In a mixing bowl, whisk coconut condensed milk, milk, oil, and vanilla extract until smooth.
Fold in self-rising flour, and use a rubber spatula to vigorously stir in the flour, and form a smooth cake batter with no lumps.
Pour the batter into the prepared pan.
Bake the cake for 40-50 minutes at 350°F (180°C) until the top of the pound cake is nicely golden brown, and a pick inserted in the center comes out clean.
Let it cool down for 10 minutes in the pan, then for 3 hours or overnight on a cooling rack before slicing.

Notes

Note 1: Or condensed coconut milk, or classic condensed milk if you use dairy in your kitchen.

Note 2: Or any milk you like.

Note 3: Or melted plant-based butter, or low-flavor oils like canola oil

Note 4: To make 2 cups of self-rising flour, stir 2 cups of all-purpose flour with 3 teaspoons of baking powder.

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