Egg-less condensed milk cake

 Ingredients

1 cup all-purpose flour (maida)
1/2 cup condensed milk
1/2 cup milk
1/4 cup melted butter or oil
1/2 cup sugar
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
1 tbsp vinegar or lemon juice

Instructions
 Preheat the oven to 180°C (350°F). Grease an 8-inch round cake pan or line it with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, combine the condensed milk, milk, melted butter (or oil), and sugar. Mix well until the sugar dissolves.

Add the vanilla extract and vinegar (or lemon juice) to the wet ingredients and stir well.

Gradually add the dry ingredients to the wet mixture. Fold gently until you get a smooth batter. Avoid over-mixing.

Pour the batter into the prepared cake pan, tapping it lightly to remove air bubbles.

Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Slice and enjoy as-is, or top with frosting, whipped cream, or fresh fruit!

This cake is soft, moist, and has a lovely vanilla flavor from the condensed milk.

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