Eggless chocolate cake with condensed milk
Cake Book

Eggless chocolate cake with condensed milk

This eggless chocolate cake is a game-changer for anyone with dietary restrictions or preferences.” This cake, which has a soft crumb and a rich, velvety chocolate flavour that will leave you wanting more, is a masterclass in texture and flavour thanks to its use of sweetened condensed milk. This eggless chocolate cake is a rich delicacy that will fulfil any chocolate craving and is ideal for special occasions or ordinary pleasures. Now go ahead and enjoy a slice—or two—of chocolatey delight and feel nothing but pure bliss.



  • – 1/2 cup unsweetened cocoa powder
  • – 1 cup granulated sugar 
  • 1 1/2 cups all-purpose flour
  • 1/2 cup condensed milk with added sugar
  • One-half cup of vegetable oil
  • Two tsp powdered baking – One tsp of vanilla extract
  • One cup of water
  • Optional chocolate shavings or chips for garnish


  1. Set the oven’s temperature to 350°F, or 180°C. Two 9-inch (23 cm) round cake pans should be greased.
  2. Combine the flour, sugar, baking powder, and cocoa powder in a medium-sized bowl. 
  3. Combine oil, vanilla extract, and condensed milk in a sizable basin.
  4. Whisk until smooth as you gradually incorporate the dry ingredients into the wet components. 
  5. Include the water and mix thoroughly with a whisk.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
  8. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Once the cakes are completely cool, you can frost and decorate them with your favourite frosting and toppings.

Enjoy your delicious eggless chocolate cake made with condensed milk!

Frequently Asked Questions (FAQs)

What happens if cake mix is mixed with condensed milk? 

The perfect addition to your next boxed cake to give it moisture and a bit of matured sweetness is condensed milk. This dairy product doesn’t need to be refrigerated because it is prepared from sweetened concentrated milk.


Why isn’t my cake without eggs spongy? Steer clear of wheat flour and use all-purpose flour for a bouncy cake. Although cake flour is usually used to make sponge cakes, all-purpose flour works just as well in this recipe. In no recipe will the bran in the wheat flour produce the same sponge as the cake flour or all-purpose flour.

What use does cake’s condensed milk serve?

 The Most Decadent Baked Goods Are the Star of the Story Since condensing milk removes moisture and concentrates the natural sugars, the thick syrup adds the sweetness of sugar and the health advantages of milk without adding excessive fluids. Then, when they warm up and bake in the dessert, these sugars start to take on toasted flavours.

What is the purpose of the condensed milk in cake? 

The Star of the Story Is the Tastiest Baked Goods Condensing milk concentrates the natural sugars and eliminates moisture; hence, the thick syrup adds milk’s health benefits and sugary sweetness without adding too much fluid. Then, these sugars begin to acquire toasted tastes as they bake and warm up in the dessert.

How may condensed milk be replaced in a cake recipe?

 In a recipe for chocolate cake, evaporated milk can be used in place of condensed milk. But remember that condensed milk is sweetened, so you may need to modify the recipe’s sugar proportions to retain the appropriate sweetener.

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