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Eggless Dulche de Leche Cake

A moist and delicious egg cake made with dulce de leche. Topped with fluffy whipped cream frosting, this is a perfect dessert for any celebration.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 20 Servings

Ingredients

  • cups Almond Milk*
  • 1 tablespoon Apple cider vinegar
  • 3 cups All purpose flour
  • teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 Stick Unsalted Butter, melted and cooled (8 tablespoons or ½ cup)
  • 1 cup Dulche de Leche
  • 1 teaspoon Pure vanilla extract
  • ½ cup Granulated Sugar

Instructions

  • Preheat oven to 350°F. Grease 2 8″ or 9″ cake pans or 1 9"x13" baking pan° and line them with parchment. Grease the parchment as well.
  • Add vinegar to milk and set aside to curdle.
  • In a mixing bowl, whisk flour, baking powder, baking soda and salt.
  • In a large mixing bowl, combine melted butter and dulche de leche until well mixed. Next add the milk and vanilla extract, mix well.
  • Add the dry ingredients to the wet ingredients and mix till combined. Pour the batter into the prepared pans.
  • Bake for 25~30 minutes (20~24 minutes for cupcakes) or until a cake tester or toothpick inserted in the center comes out clean. Cool on wire rack and once completely cooled, frost & enjoy!!

Notes

  • Ay non-dairy (oat, soy) or regular dairy milk can be used.
  • Substitute dulce de leche with equal amount of sweetened condensed milk.
  • High altitude alterations:
    • Preheat oven to 375°F.
    • Reduce baking powder to 1¼ teaspoons and baking soda to ¾ teaspoon.
    • Bake for 25~27 minutes or until a cake tester inserted into the center, comes out clean.

Nutrition

Calories: 237kcal
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