The Ultimate Eggless Red Velvet CakeVeg
Craving a rich, velvety, and super moist red velvet cake that is completely egg-free? This recipe delivers the classic cocoa-kissed flavor, a stunning vibrant red color, and an ultra-tender crumb that will leave everyone guessing. Topped with a silky, tangy cream cheese frosting, this decadent dessert is just as delicious as the traditional version. Perfect for any occasion, it’s a foolproof way to satisfy your sweet tooth without needing eggs! Give this show-stopper a try today.
Ingredients
For the Red Velvet Cake:
2 cups All-Purpose Flour (Maida)
4 tbsp Coco Powder
2 tsp Baking Powder
3 tsp Salt
3 cup Yoghurt
1 cups Powdered Sugar
1 tsp White Vinegar
1 tsp Baking Soda
1 cup Unsalted Butter
1 cup Flavourless Oil
1 cup Milk
1 tbsp Vanilla Essence
3 tbsp Red Liquid Food Coloring
For the Cream Cheese Frosting:
1 cup Unsalted Butter
4 cups Powdered Sugar
1 cups Cream Cheese (Softened)
1 tsp Vanilla Essence
1 tbsp Lemon Juice
Instructions
Step 1— Preparation
1
Preheat your oven to 180°C (350°F).
2
Grease two 8x3-inch cake tins.
Step 2— Making the Cake
1
In a bowl, sift together flour, natural cocoa powder, baking powder, and salt. Whisk until well combined and set aside.
2
In a separate large bowl, combine room temperature yogurt, white granulated sugar, white vinegar, and baking soda. Whisk well and let it sit so the mixture can become frothy.
3
In a microwave-safe jug or bowl, heat together unsalted butter, vegetable oil, and whole milk until hot to the touch.
4
Add half of the hot milk mixture to the yogurt mixture, along with vanilla and red liquid food coloring. Whisk until combined.
5
Gradually add half of the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
6
Add the remaining hot milk mixture, mix, and then finish by adding the remaining dry ingredients. Whisk until the batter is evenly mixed.
7
Distribute the batter evenly into your two prepared cake tins.
8
Tap the tins on the counter to remove air bubbles.
9
Bake for 28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10
Let the cakes cool in the tins for 20 minutes before turning them out onto a wire rack to cool completely.
Step 3— Making the Cream Cheese Frosting
1
In a large bowl, cream the room temperature unsalted butter until light and fluffy.
2
Gradually add powdered sugar in three batches, mixing on low speed until well incorporated.
3
Add cold firm cream cheese, vanilla, and freshly squeezed lemon juice.
4
Mix on medium speed until smooth and well combined. Avoid overmixing to keep the frosting firm.
Step 4— Assembly
1
Level the tops of the cooled cake layers with a serrated knife.
2
Place one cake layer on your stand and spread a generous layer of frosting on top.
3
Add the second cake layer and cover the top and sides with the remaining frosting.
4
Smooth the edges with a cake scraper and use an offset spatula to clean up the edges.
5
Use a piping bag with a 1M tip to add decorative swirls to the top of the cake.
