Condensed Milk Chocolate Cake

Ingredients

• 11.25 ounces Coconut Condensed Milk (this is not evaporated milk! (note 1))
• 1/3 cup Mild-Flavor Olive Oil ((note 2))
• 3/4 cup Lukewarm Water
• 1/3 cup Unsweetened Cocoa Powder
• 1 1/2 cups Self-Rising Flour ((note 3))
• 1 teaspoon Vanilla Extract (optional)

Instructions

1. 1Preheat the oven to 350°F (180°C). Line a 9-inch pan with parchment paper, bottom and sides. Lightly oil it with oil spray. Set aside.
2. 2In a mixing bowl, whisk coconut condensed milk, oil, cocoa powder, optional vanilla, and lukewarm water.
3. 3Fold in self-rising flour, and whisk to form a smooth cake batter.
4. 4Pour the batter in the prepared pan.
5. 5Bake the cake for 30-35 minutes at 350°F (180°C) until the top of the cake is dry and set, and a pick inserted in the center comes out clean.
6. 6Let it cool down in the pan for 10 minutes, then for 3 hours on a cooling rack before slicing.
7. 7You don't have to frost the cake, but you can frost as seen on the picture using my dairy-free chocolate frosting recipe.