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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.
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Step By Step Pictures for making the 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.
- 2cups Wheat flour
- 4tbsp Cocoa Powder
- 1tsp Baking powder
- 1tsp Baking Soda
- 1tin Condensed Milk
- 3/4cup Warm Water
- 2tsp Instant Coffee
- 1/2cup Cooking Oil
-
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.
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.
Check out the other bloggers doing this Bake-a-thon
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Posted in: Indian Cook
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