Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake

Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake

Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake is a perfect Tea Cake that can be served for Kids Snack Box or as an evening snack. This cake has a perfect crumb and sweetness.

This is the last in the series for Bakeathon 2018. I can’t believe we have been baking for the whole of the month. I started baking for this event quite late and managed baking during the weekend for the week. I had a sub theme for each week deciding to bake everything in a loaf tin. I used the same loaf tin for all bakes except twice.

For the last one, it was again wheat flour and this time it was with condensed milk. The loaf turned out great with a perfect crumb and makes a wonderful tea cake. I would surely want to make this again with all purpose flour and change it to butter and try again.

This is the last recipe for this year and it surely has been a year full of different tries and dishes. I still can’t believe a year has passed so quickly.

Eggless Wheat Flour Condensed Milk Chocolate Loaf CakePIN This for Later!

How to make Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake

  Step By Step Pictures for making the cake Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake 1 Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake 2 Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake 3 Eggless Wheat Flour Condensed Milk Chocolate Cake Eggless Condensed Milk Chocolate Loaf Cake

Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake

For the Dry Ingredients

2 cups Wheat Flour
4 tbsp Cocoa Powder
1 tsp Baking Powder
1 tsp Baking Soda

For Wet Ingredients

1 tin Condensed Milk
3/4 cup Warm Water
2 tsp Instant Coffee
1/2 cup Cooking Oil

How to make the Chocolate Cake

Combine all the dry ingredients together. Sift it well and keep it aside.
Add the condensed milk in a bowl, add the oil and whisk it well to combine.
Take the instant coffee in a bowl and mix it with warm water to combine.
Add this coffee brew to the condensed milk and whisk well to combine.
Add the dry ingredients in batches to the liquid and using a spatula to mix.
Oil and grease the loaf tin, I used a 9×5 loaf tin. Transfer the batter to the tin.
The batter is quite thick, so you won’t be able to pour it as a thin batter. Spread it event on top.
Preheat the oven to 170C and bake the cake for 45 mins.

Notes:

The cake top got slightly burnt, I should have baked it for 40 mins.
The loaf turned out perfect but as I said I baked it for 45 mins, and it got slightly browned on top.
When you are using condensed milk and wheat flour, replacing the oil with butter will make the cake dry.
This surely makes a perfect Tea cake. I would also try making it with all purpose flour for the kids next.

Condensed Milk Chocolate Loaf Cake

Print Recipe
Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake
Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake is a perfect Tea Cake that can be served for Kids Snack Box or as an evening snack. This cake has a perfect crumb and sweetness.
Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts, Snacks
Cuisine Fusion
By Cook Method Oven
Dish Type Eggless Cakes
Servings
Ingredients
For the Dry Ingredients
For Wet Ingredients
Course Desserts, Snacks
Cuisine Fusion
By Cook Method Oven
Dish Type Eggless Cakes
Servings
Ingredients
For the Dry Ingredients
For Wet Ingredients
Eggless Wheat Flour Condensed Milk Chocolate Loaf Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine all the dry ingredients together. Sift it well and keep it aside.
  2. Add the condensed milk in a bowl, add the oil and whisk it well to combine.
  3. Take the instant coffee in a bowl and mix it with warm water to combine.
  4. Add this coffee brew to the condensed milk and whisk well to combine.
  5. Add the dry ingredients in batches to the liquid and using a spatula to mix.
  6. Oil and grease the loaf tin, I used a 9x5 loaf tin. Transfer the batter to the tin.
  7. The batter is quite thick, so you won't be able to pour it as a thin batter. Spread it event on top.
  8. Preheat the oven to 170C and bake the cake for 45 mins.
Recipe Notes

The cake top got slightly burnt, I should have baked it for 40 mins.

The loaf turned out perfect but as I said I baked it for 45 mins, and it got slightly browned on top.

When you are using condensed milk and wheat flour, replacing the oil with butter will make the cake dry.

This surely makes a perfect Tea cake. I would also try making it with all purpose flour for the kids next.

Bakeathon

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13 comments

  1. Lovely cake ! I have always loved the condensed milk cake and this one with the wheat flour looks excellent This bakeathon I have a crazy bookmark list and I am actually thinking that I will get it ready for the next bakeathon. How do you like that ?

  2. Loved everything about this cake valli ! My kids can’t take condensed milk else would
    Have baked this instantly. The dark deep brown colour of the cake is very inviting

  3. I love how soft and fluffy this cake looks – beautiful crumb. Will have to try this one out for the family.
    Loved all your bakes for this year’s Bake-a-thon series Valli. Looking forward to the next edition 🙂

  4. For the eggless and wheat flour, the cake has turned out so good Valli.I think the addition of condensed milk makes the cake so rich and fluffy.Nice way to end the series

  5. So now you have a delicious collection of loaf tin cakes. This eggless wheat flour cake looks soft and with the perfect texture. Loved reading all your post in this series.

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