Eggless Red Velvet Cake Recipe | Red Velvet Cake Recipe Without Egg

Red Velvet Cake is a delicious dessert known for its striking red color, moist texture, and subtle cocoa flavor. Its origins trace back to the late 1800s, with variations emerging over time. The red color is typically achieved with either natural ingredients like beetroot or food coloring.

The cake's signature cream cheese frosting complements its mildly chocolatey taste, creating a perfect balance of flavors. Red Velvet Cake has gained popularity as a classic dessert for special occasions, especially in the United States, often served during holidays like Christmas or Valentine's Day. Its rich history and unique taste continue to make it a beloved treat worldwide.

You can make this delicious Red Velvet Cake with eggs as well as without egg also. Making soft and truly velvety Red Velvet Cake without egg is very easy. Top it with cream cheese frosting and it's so delicious. Here is recipe of Eggless Red Velvet Cake for you:

Hope you will like this famous cake of Germany:

  1. Black Forest Cake Recipe

Eggless Red Velvet Cake Recipe - Recipica

Ingredients of Eggless Red Velvet Cake:

For the cake:
  • 1 and 1/2 cups all-purpose flour
  • 1 cup buttermilk
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • 1 to 2 tablespoons red food coloring (adjust for desired color)
For the cream cheese frosting:
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions of Making Eggless Red Velvet Cake:

  • Preheat your oven to 350°F (175°C). Take  two 8-inch round cake pans then grease and flour it .
  • Combine the buttermilk, sugar, oil, cocoa powder and vanilla extract in a mixing bowl and mix well until the sugar dissolve completely.
  • Sift the flour over the wet ingredients and mix until just combined. Do not overmix.
  • In a small bowl, mix the vinegar with the baking soda (it will fizz). Quickly fold this into the cake batter until evenly distributed.
  • Add the red food coloring to the batter and mix until you achieve the desired color.
  • Divide the batter you made now equally between the two prepared cake pans. Smooth the tops with a spatula.
  • Bake the batter in the preheated oven for 35-40 minutes. Now insert a toothpick into the center. You cake is ready if it comes out clean. If not, bake for some more times. Remove the pans from the oven and let the cakes cool completely on a wire rack.
For the Cream Cheese Frosting: 
  • Beat together butter and the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract gradually and  beat until it becomes creamy and well combined.
Assemble the Cake:
  • level the tops of the cakes with a cake cutter once the cakes are completely cool.
  • Take one cake layer and spread a layer of cream cheese frosting on top of it.
  • Now place the second cake layer on top of the first one and frost the top and sides of the cake with the remaining frosting.
  • Decorate the cake as desired and refrigerate for at least 30 minutes before serving to allow the frosting to set.
Enjoy your Eggless Red Velvet Cake!

Recipe Card

Course: Cake, Dessert, Prep time:15 minutes, Cook time: 40 minutes, Total time: 55 minutes

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