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.
Ingredients
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
Instructions
- 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 9x5 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.
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