Egg-free Red velvet cake | Eggless Red velvet cake with cream cheese frosting

Moist, light and delicious red velvet cake in perfect harmony with cream cheese frosting is an evergreen classic, that’s the right fit for any special occasion! Here’s an eggless Red velvet cake recipe for your guys!

It was my DH’s birthday couple of weeks ago and I had made this eggless Red velvet cake with tangy cream cheese frosting. We absolutely love that combination for cake and frosting, they just compliment each other so well, don’t you guys agree too ?


Even though we eat eggs, I’m loving my recent egg free bakes. I would love to share these with you guys so you can enjoy these fail proof egg-free bakes with your loved ones 🙂 I’ve adapted this recipe from the crazy chocolate cake I had shared few months earlier and it worked like a charm for this recipe.

The only difference-

  • Reduced cocoa powder to 2 Tbsp
  • Replaced water with home made buttermilk, by curdling milk with vinegar.

Now, a Red velvet cake is basically a chocolate cake dyed with red food color, frosted with a traditional French-style butter roux icing. But it isn’t a chocolat-y kind of cake. Theories suggest that the acidic agents used in making this cake reveal the red anthocyanin in cocoa powder, which in turn may also be the source of it’s name- “Red Velvet”. Most cocoa powder available today are Dutch processed, which prevents the natural color change of the anthocyanins. During World War II, bakers used boiled beet juice to dye the cakes. So beets serve a dual purpose here, they enhance the color of the cake and also add moistness. {Source-Wiki}

I was oblivious of the fact that beets have been used in this cake since World War II. I thought it was a pretty recent attempt to make a healthier, Red velvet cake. That is something I’d definitely like to try the next time I make this cake. This is not something I bake frequently, as so much food color is used. But an occasion calls for celebration, which is incomplete without a cake. So I baked this eggless Red velvet cake which was all wiped off within a day! Yes, we do have a big sweet tooth! You would be in the same boat if you baked this ridiculously easy, delicious and moist, eggless red velvet cake with that cream cheese frosting ! The cake is all over, and as I’m writing this post, I can’t help but crave for some more of that cake !

This recipe yields a decent 8 inch round cake, which can be halved in 2 layers, layered with generous frosting. If you want a taller cake, bake two, 8 inch round cakes, so you have a 4 layered cake. You will also need to double the amount of frosting.

You may also Iike these egg-free bakes,

1.Egg-free orange cupcakes

2.Egg-free mango loaf cake

3.Egg-free marble cake

4.Egg-free mango semolina cupcakes

5.Crazy chocolate cake (no eggs/no butter/no milk)

Step by step instructions-

1.Prepare an 8 inch cake pan. Grease the entire pan with oil and dust with flour. I placed a parchment paper at the bottom, for easy release of the cake from the pan. Also, preheat the oven to 350 F/ 180 C.

2.Preparation of buttermilk– Measure out 1 cup of milk in your liquid measuring cup. Add 1 tablespoon of distilled white vinegar/lemon juice. Mix and leave it aside for 5-10 minutes. The milk will curdle, It is ready to be used in further steps.

3.Meanwhile, while you wait for the milk to curdle, prepare the dry ingredients. Sift all the dry ingredients from a height, in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.

4.Add the prepared buttermilk, oil, sugar, vanilla extract and red food color in another mixing bowl. Whisk well until everything is well combined and you have a homogeneous mixture.

5.Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake.

6.Transfer the batter to a the prepared cake tin, tap to remove air bubbles, bake at 350 F for about 35 minutes or until a toothpick inserted in comes out clean. Transfer to a wire rack, let it cool completely before frosting it.

For the cream cheese frosting-
1.In the bowl of your stand mixer fitted with paddle attachment, beat softened butter and cream cheese on medium speed, until light and fluffy, scraping the sides of the bowl occasionally,about 3-4 minutes. You may use an electric hand mixer too.


2.Add vanilla extract and lemon juice.


3.Also sift in 1 cup of powdered sugar, beat on low speed initially, so that the sugar is well incorporated, then increase the speed to medium high and beat for another 1-2 minutes, scraping the sides of the bowl occasionally.


4.Sift in another cup of powdered sugar, and continue beating on medium high speed until light and fluffy, another 2-3 minutes. Add more powdered sugar as required, for a thick, creamy and spreadable consistency. I used a total of 2.5 cups of powdered sugar, and it was the right consistency for layering and frosting the cake.

Assembling the cake-

1.You should get a flat topped cake with this recipe. I sliced a very thin layer, since I needed some crumbs for the decor. You can totally skip that and divide the cake in 2 layers with the help of a long serrated knife.

2.Transfer one layer to a turntable or a plate. Brush with sugar syrup.

3.Pipe out the cream cheese frosting using a plain, large piping tip, starting from the outer circumference towards the center. Smooth out the frosting with an off set spatula.

4.Place the second layer of cake, brush with sugar syrup and apply a very thin layer of the frosting on top and the sides of the cake, using an off set spatula. This is the crumb coat which seals stray crumbs before the application of the second and the final layer of frosting. Chill the cake for about 30 minutes or until the crumb coat is firm. Pipe out the cream cheese frosting using the same plain, large piping tip, starting from the outer circumference towards the center. Also frost the sides. Smooth out the frosting with an off set spatula. Decorate with cake crumbs and grated white chocolate. Refrigerate for about 10-15 minutes, so that the frosting sets well, and you have neat slices.

Notes-

1.The use of cake flour results in light and soft baked goods, due to the low protein content in the flour. It has just 2 ingredients- all purpose flour and cornstarch. If you can’t find it , you can make your own cake flour. Here is how-
Measure out 1 & 1/2 cups of all purpose flour (maida) -spooned and leveled.
Then remove 3 tbsp of flour and replace it with 3 tbsp cornstarch. Whisk well. Then sift it along with other dry ingredients.

2.Make sure all the ingredients for the cake and frosting are at room temperature.

3.Here is a tip I follow for flat topped cakes, it works great all the time. Place couple of ice cubes in a small baking tin, or make a small box out of aluminum foil and place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens here is that the moisture from the melting ice, helps the cake bake evenly, resulting in a flat top

4.Some more tips… Never open the oven door during baking (as tempted as you may be),for at least the first 30 minutes. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.

5.To measure the flour, never scoop the flour out directly , you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.

6.Do not over mix wet and dry ingredients.

Ingredients: Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml

Egg-free Red velvet cake | Eggless Red velvet cake with cream cheese frosting

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8 servings

Egg-free Red velvet cake | Eggless Red velvet cake with cream cheese frosting

Moist, light and delicious red velvet cake in perfect harmony with cream cheese frosting is an evergreen classic, that's the right fit for any special occasion! Here's an eggless Red velvet cake recipe for your guys!

Ingredients

    Dry ingredients
  • 1.5 cups cake flour, spooned and leveled (Refer notes)
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Wet ingredients
  • 1 cup milk
  • 1 tbsp white vinegar/lemon juice
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil, flavorless (I used canola oil)
  • 1 tsp vanilla extract
  • 1 tbsp red food color
  • For the sugar syrup
  • 2 to 3 tbsp sugar dissolved in same amount of water
  • Other ingredients
  • Grated white chocolate, as required for garnish (optional)
  • For the cream cheese frosting-
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1 cup (226 grams) cream cheese, softened
  • 2.5 cups sugar, spooned and leveled (adjust as required)
  • 1.5 tsp vanilla extract
  • 1/2 tsp lemon juice (optional)

Instructions

    For the cake-
  1. Prepare an 8 inch cake pan. Grease the entire pan with oil and dust with flour. I placed a parchment paper at the bottom, for easy release of the cake from the pan. Also, preheat the oven to 350 F/ 180 C.
  2. Preparation of buttermilk- Measure out 1 cup of milk in your liquid measuring cup. Add 1 tablespoon of distilled white vinegar/lemon juice. Mix and leave it aside for 5-10 minutes. The milk will curdle, It is ready to be used in further steps.
  3. Meanwhile, while you wait for the milk to curdle, prepare the dry ingredients. Sift all the dry ingredients from a height, in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.
  4. Add the prepared buttermilk, oil, sugar, vanilla extract and red food color in another mixing bowl. Whisk well until everything is well combined and you have a homogeneous mixture.
  5. Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake.
  6. Transfer the batter to a the prepared cake tin, tap to remove air bubbles, bake at 350 F for about 35-40 minutes or until a toothpick inserted in comes out clean. Transfer to a wire rack, let it cool completely before frosting it.
  7. For the cream cheese frosting-
  8. In the bowl of your stand mixer fitted with paddle attachment, beat softened butter and cream cheese on medium speed, until light and fluffy, scraping the sides of the bowl occasionally,about 3-4 minutes. You may use an electric hand mixer too.
  9. Add vanilla extract and lemon juice.
  10. Also sift in 1 cup of powdered sugar, beat on low speed initially, so that the sugar is well incorporated, then increase the speed to medium high and beat for another 1-2 minutes, scraping the sides of the bowl occasionally.
  11. Sift in another cup of powdered sugar, and continue beating on medium high speed until light and fluffy, another 2-3 minutes. Add more powdered sugar as required, for a thick, creamy and spreadable consistency. I used a total of 2.5 cups of powdered sugar, and it was the right consistency for layering and frosting the cake.
  12. Assembling the cake-
  13. You should get a flat topped cake with this recipe. I sliced a very thin layer, since I needed some crumbs for the decor. You can totally skip that and divide the cake in 2 layers with the help of a long serrated knife.
  14. Transfer one layer to a turntable or a plate. Brush with sugar syrup.
  15. Pipe out the cream cheese frosting using a plain, large piping tip, starting from the outer circumference towards the center. Smooth out the frosting with an off set spatula.
  16. Place the second layer of cake, brush with sugar syrup and apply a very thin layer of the frosting on top and the sides of the cake, using an off set spatula. This is the crumb coat which seals stray crumbs before the application of the second and the final layer of frosting. Chill the cake for about 30 minutes or until the crumb coat is firm. Pipe out the cream cheese frosting using the same plain, large piping tip, starting from the outer circumference towards the center. Also frost the sides. Smooth out the frosting with an off set spatula. Decorate with cake crumbs and grated white chocolate. Refrigerate for about 10-15 minutes, so that the frosting sets well, and you have neat slices.

Notes

1.The use of cake flour results in light and soft baked goods, due to the low protein content in the flour. It has just 2 ingredients- all purpose flour and cornstarch. If you can't find it , you can make your own cake flour. Here is how- Measure out 1 & 1/2 cups of all purpose flour (maida) -spooned and leveled. Then remove 3 tbsp of flour and replace it with 3 tbsp cornstarch. Whisk well. Then sift it along with other dry ingredients.

2.Make sure all the ingredients for the cake and frosting are at room temperature.

3.Here is a tip I follow for flat topped cakes, it works great all the time. Place couple of ice cubes in a small baking tin, or make a small box out of aluminum foil and place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens here is that the moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.

4.Some more tips... Never open the oven door during baking (as tempted as you may be),for at least the first 30 minutes. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.

5.To measure the flour, never scoop the flour out directly , you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.

6.Do not over mix wet and dry ingredients.

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Regards,

Freda

 

57 comments

  1. Archana says:

    You need to open a bakery! Can this cake get any prettier?? GORGEOUS photos and recipe. Thank you for sharing this recipe that will make everything look cheerful and festive!

    • Freda Dias says:

      Thanks! I use Philadelphia cream cheese, make sure your cream cheese is softened, but not super soft. Keep it out of the refrigerator for 1-2 hours before using. Add more powdered sugar to make the frosting pipeable.

  2. Suneetha gr says:

    Hi Freda, looks so perfect!! If you don’t mind, Can I lessen the quantity of colour, as I don’t like artificial colour! Or is there an alternate for that!!👍👌💐

    • Freda Dias says:

      Hi Suneetha! You can totally skip the color. It’s just for visual appeal. Reducing the qty of color will not give the desired color to the cake, might as well skip it, you can use beet purée, but I haven’t tried so can’t tell you an amount.

    • Freda Dias says:

      Using a smaller pan will cause the cake to crack , also it will take longer to bake, say 10 minutes more, if you are ok with it you can definitely use a 7 inch cake pan, you can slice off the top layer and make it even and use the crumbs for decor 👍🏻

  3. Swati says:

    Thanks Freda 🙂 Just one more question: actually two. Can I halve the recipe? What is your cup measurement. 240, 250 or 255? Thanks again 🙂

  4. Swati says:

    I did halve the recipe & tried today. Unfortunately the cake burned. I was keeping an eye on it. I could smell it burning even before 30 minutes. Lost my confidence to try again. But I am sure with the original measures it should be ok.

    • Freda Dias says:

      Yes Swati, that’s why I said, some recipes don’t work if you halve or double them, especially in baking. Like someone tried doubling the recipe for Karachi biscuits, and it was a gooey mess, the dough wouldn’t comes together. Don’t lose hope, Do try it with the exact measures, I guarantee you won’t be disappointed.

  5. Darlene Bourne says:

    HI Freda I want to know if I can use Bought buttermilk from store . I know some red velvet reciepe asked for vinegar and buttermilk seperate thankyou YOUR cake looks delish So I am going to give it a try . RED VELVET cakes is one of the reciepe you have to follow the ingreds

    • Freda Dias says:

      Thanks, Darlene. Honestly, I haven’t given the store bought buttermilk a shot. So I can’t really tell. But I think it will work the same. Will definitely update the recipe with a note if I try it with store bought buttermilk.

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