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Eggless Vanilla Cake with Condensed Milk

Recipe to make eggless vanilla cake using condensed milk. This cake is soft, fluffy and topped with chocolate ganache is perfect for any celebration.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings

Ingredients

For the Cake:

  • 1¼ cups Cake Flour*
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ⅛ tsp Salt
  • ½ cup Unsalted Butter – melted and cooled*
  • ½ cup + 2 tbsps Sweetened Condensed Milk
  • ½ cup Soy milk*
  • 2 tsp Apple Cider Vinegar
  • 2 tsp Pure Vanilla Extract
  • ½ cup Chocolate Chips or Crushed Oreo cookies (optional)

For the Chocolate Ganache:

  • ¼ cup Half-n-half*
  • ½ cup Dark Chocolate, coarsely chopped
  • ¼ tsp Vanilla extract

Instructions

Make Vanilla Cake:

  • Preheat oven to 350°F. Grease a 8″ round cake pan that is at least 2″ deep, line with parchment, grease again and dust with flour.
  • Combine soy milk and apple cider vinegar in a measuring jar. Set aside for 5~10 minutes to curdle.
  • In a mixing bowl, sift cake flour, baking powder, baking soda and salt.
  • To the soy milk mixture, add the melted and cooled butter, condensed milk and vanilla. Mix well to combine.
  • Slowly pour in the wet ingredients into the dry ingredients and mix until well combined.
  • Stir in the chocolate chips or the crushed oreos into the batter, if desired.
  • Pour the batter into the prepared baking pan and bake for 22~25 minutes or until a cake tester inserted into the middle of the cake comes out clean.
  • Let the cake cool in the pan for 5 minutes before turning it over onto a wire rack to cool completely. Once completely cooled, then frost of ice the cake as desired.

Make Chocolate Ganache:

  • Heat half-n-half until bubbles start to form around the edges. Pour it over the chocolate placed in a small bowl and set aside for 1~2 minutes. Add the vanilla extract and whisk until the chocolate is melted and the mixture is smooth.
  • Set aside for a few minutes to cool slightly, then pour over the cake. The ganache will thicken and harden as it cools.
  • I poured chocolate ganache icing on top of the cake and then topped it with some sprinkles.

Notes

  • Substitute Cake flour with 1 cup All purpose flour & ¼ cup corn starch.
  • Melted butter can be substituted with any neutral flavored oil like canola, grapeseed and light olive oil.
  • Use dairy or non-dairy milk or even water.
  • Condensed milk: Use low-fat, fat-free or regular. All of them work.
  • Make sure to use condensed milk and NOT evaporated milk.
  • Use buttermilk instead of milk and vinegar. Powdered buttermilk will work as well.
  • Use pure vanilla extract or vanilla powder for the best flavor.
  • Use 2 tablespoons whole milk and 2 tablespoons cream instead of half n half.
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