Today’s post is a cake with no frills or fancy stuff in it; no chia seeds, no cacao nibs, no choco chips, no fruits in it, no coffee or cocoa powder or cheese in it. Just a simple, humble, basic vanilla cake made with sweetened condensed milk. It is a result of me addressing a long pending request from my better half that I make a simple vanilla cake for him with no additives in it. That is how the desi boy likes it 😀 So, I pulled out my mother’s condensed milk cake recipe and it turned out to be a beauty. I remember, while growing up, that an eggless cake always meant –  the condensed milk cake. I had never seen or heard anyone using yogurt as a substitute for eggs (though later an aunt showed me how to use yogurt in cakes). Whenever there had to be an egg free cake to be baked, a tin of condensed milk was bought and a quick cake was whipped up. I never used to relish the taste of milk powder or condensed milk therefore, I only enjoyed vanilla cake made with eggs. My husband though, given an opportunity, can polish off a whole tin of condensed milk!

1½ C All Purpose Flour (Maida)

1 tsp Baking Powder

½ tsp Baking Soda

A pinch of Salt

¾ C (half tin) Sweetened Condensed Milk

¼ – 1/3 C Milk

2 tsp Vinegar

½ C Oil

½ C Sugar

1 tbsp Vanilla Extract

Preheat the oven at 180 degrees C.

Prepare a 6-inch-wide tin (mine is deeper than regular baking tins) by greasing it and then dusting it with flour. Set aside.

While the oven is heating, sift together the flour, baking powder, baking soda and salt. Keep aside.

In a mixing bowl, whisk together sweetened condensed milk, milk, oil, vinegar, sugar and vanilla extract.

Pour the wet ingredients into the dry ingredients and whisk till a smooth batter is obtained (be careful not to over mix the batter)

Pour the batter in the prepared tin and place it in the oven to bake. Bake till the skewer inserted in the center of the cake, comes out clean (approximately 35 minutes, plus / minus, depending on thermostat of your oven)

Once baked, remove from the oven and allow the cake to sit in the pan for 10 minutes.

Run a knife around the edges of the cake to loosen the sides and turn out the cake carefully on to the wire rack.

Cool completely and dust with some icing sugar (optional) and serve with your tea or coffee. Enjoy!

Note – I felt the need to use two extra table spoons of flour for the batter. Adjust the amount accordingly. Also, I had used half of the 400 gram condensed milk tin.

Note – For a richer taste, feel free to add melted butter instead of oil (my mother’s recipe had 100 grams butter)

Note – The texture of this cake leans towards being more like a pound cake.

Yield – Serves 6 – 8

Thanks for visiting and see you soon again with another exciting recipe.

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7 thoughts on “CONDENSED MILK VANILLA CAKE – Egg free

    1. Thanks Hemangi 🙂
      I guess you can but you need to choose the right sized pan for baking it.

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