Eggless Condensed Milk Vanilla Cake
A simple, delicious and decadent Eggless Condensed Milk Cake. It's buttery, spongy, and oh so good. Perfect with a cup of tea.
Servings: 24 squares
Ingredients
- 1 1/4 cup + 2 tbsp all purpose white flour
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter at room temperature
- 2 tbsp sugar you can use 3 or 4 tbsp to increase the sweetness
- 14 ounces can of sweetened condensed milk
- 2 tsp pure vanilla extract
- 1 tsp vinegar
- 3/4 cup cold water or milk for more creaminess
Instructions
- Preheat the oven to 350 degrees.
- Grease a 7" x 11" baking tray with butter or cooking spray.
- In a medium bowl, combine the dry ingredients... flours, cornstarch, baking powder, baking soda, and salt
- In a separate bowl, combine the butter and sugar on high speed until well combined.
- Pour the sweetened condensed milk can into the creamed butter mixture.
- Add vanilla and vinegar.
- Blend for a few seconds on medium-high speed until well combined. Now add flour and water in 3 to 4 parts, starting and ending with the dry. Add 1/3 of the flour, blend on low until well incorporated.
- Blend until well combined. DO NOT OVER MIX. Be extra careful since this is an eggless cake.
- Once the batter is ready, pour the batter into your baking tray.
- Place in the oven for 30-35 minutes, or until golden brown.
- Cut into 24 squares ideally. I cut mine into 40 squares since I had to feed a large crowd. Making fewer squares with alter the nutrition amount.
Notes
for gluten-free - use gluten-free white flour in place of regular white flour. Also, make sure you use gluten-free baking powder.
Nutrition
Serving: 1g | Calories: 118kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 127mg | Potassium: 70mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 162IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 0.4mg