Eggless chocolate cake with condensed milk & oil
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Eggless chocolate cake with condensed milk & oil

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This eggless chocolate cake with condensed milk & oil recipe is very easy to make, soft, spongy, moist and light with the richness of chocolate in it.

If you’re chocolate lover then this will become your favourite cake once tried, this cake is perfect for thanksgiving, holidays, Christmas or on birthday parties.

This eggless chocolate cake has the perfect balance of sweetness, you can make the cake batter in less than 10 minutes rest all the job is finished by the oven.

You can even bake this cake without oven I have shared 2 ways checkout in the FAQs section. this recipe requires few basic ingredients and trust me it will become one of your favourite cake, Give it a shot and enjoy! 😉

Quick jump

How to make eggless chocolate cake

  • Add condensed milk and refined oil or canola oil or any neutral flavourless oil in a bowl and whisk it well.
  • Now sift all the dry ingredients (all purpose flour, cocoa powder, baking powder, baking soda and salt)
  • Add milk and mix it well with a spatula until it is combined well but don’t over mix. If needed you can add more milk, mix the cake batter until smooth consistency is formed.
Eggless chocolate cake with condensed milk & oil
Eggless chocolate cake with condensed milk & oil
  • Toss the chocolate chips in the flour and then add it to cake batter this step will prevent chocolate chips from sinking.
  • Transfer the cake batter to the greased and floured dusted cake tin, for greasing cake tin you can use oil or butter.
  • Top it with lots of chocolate chips, bake it in a preheated oven at 180 degree C or 350 degree F for 30 to 35 minutest until the skewer inserted in the centre comes out clean.
  • Let the cake cool down for 10 to 15 minutes then transfer it over a wire rack.when the cake is cooled down slice and serve.

Checkout eggless chocolate cake with condensed milk and oil recipe video on YouTube.

Eggless chocolate cake with condensed milk & oil
Eggless chocolate cake with condensed milk & oil

Top tips

  • For measuring the ingredients use measuring cups and spoons, do not change the quantity of the ingredients otherwise you may not get the same results.
  • Oil can be substituted with room temperature melted unsalted butter.
  • Sugar can be substituted with powdered jaggery or brown sugar. if you want to use wheat flour and jaggery for cake then checkout this recipe.
  • Don’t over mix or over bake the batter, bake the cake until the skewer or knife inserted in the centre comes out clean.
  • Milk can be substituted with soy milk or vegan milk.

FAQs

How to bake this cake without oven?

You can bake the cake in gas tandoor or pressure cooker or in any big utensils like kadhai or any deep bottom pan where your cake tin can be easily placed inside.

Bake cake in pressure cooker: firstly remove the whistle and black ring from the pressure cooker now transfer salt or sand in it and place a stand over it. preheat the pressure cooker at low flame for 15-20 minutes.

When preheated, place the cake tin over the stand and close the lid. Bake the cake at low flame and don’t open the lid every now and then, results will be same as oven you can check out the cake recipe which I baked in pressure cooker.

Bake cake in gas oven tandoor: Otg is the upgraded version of gas oven tandoor, you can grill tikka, make tandoori roti or bake cake in it. I use it many times for grilling, baking and the results are amazing.

Preheat the gas oven tandoor at low flame for 15-20 minutes and place the cake carefully over the wire rack and close it with lid. let the cake bake at low flame.

Can I use wheat flour instead of all purpose flour in chocolate cake?

Yes, you can but their may be difference in texture. all purpose flour or maida makes the cake airy and light, wheat flour or aata makes the cake dense and have slight nuttiness to it.

But both of the ways taste good.

Checkout: wheat cake with jaggery, chocolate wheat cake.

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Other recipes you might like

Eggless chocolate banana bread

Chocolate cake with wheat flour

Chocolate semolina cake

Moist marble cake

Chocolate strawberry cake

Wheat cake with jaggery

Eggless ghee cake

Mango semolina cake

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Recipe card

Yield: 6 serving

Eggless chocolate cake with condensed milk

Eggless chocolate cake with condensed milk & oil

Easy, moist and delicious eggless chocolate cake recipe, this cake is perfect for thanksgiving, holidays, Christmas or birthday parties.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Instructions

    1. Add 1 cup condensed milk and 1/2 cup refined oil or canola oil or any neutral flavourless oil in a bowl and whisk it nicely.
    2. Now sift 1 1/2 cup all purpose flour or maida, 3 tablespoon cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/8 teaspoon salt.
    3. Add 1/2 cup milk and mix it well with a spatula until it is combined well but don’t over mix. If needed you can add more milk, mix the cake batter until smooth consistency is formed.
    4. Toss 2 tablespoon chocolate chips in the little flour (1/2 teaspoon) and then add it to cake batter this step will prevent chocolate chips from sinking.
    5. Transfer the cake batter to the greased and floured dusted cake tin, for greasing cake tin you can use oil or butter.
    6. Top it with lots of chocolate chips, bake it in a preheated oven at 180 degree C or 350 degree F for 30 to 35 minutest until the skewer inserted in the centre comes out clean.
    7. Let the cake cool down for 10 to 15 minutes then transfer it over a wire rack.when the cake is cooled down slice and serve.

Notes

  • Don’t over mix or over bake the batter, bake the cake until the skewer or knife inserted in the centre comes out clean.

  • Sugar can be substituted with powdered jaggery or brown sugar. if you want to use wheat flour and jaggery for cake then checkout this recipe.

  • Oil can be substituted with room temperature melted unsalted butter.

  • For measuring the ingredients use measuring cups and spoons, do not change the quantity of the ingredients otherwise you may not get the same results.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 481Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 19mgSodium: 280mgCarbohydrates: 57gFiber: 2gSugar: 30gProtein: 9g

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