Eggless Red Velvet Cake | How to bake Red Velvet Cake without eggs

This eggless Red Velvet Cake is moist, fluffy, rich, and amazingly tasty!

 

Fluffy cake without eggs can be a little tricky, but not impossible! 

This eggless red velvet cake is just as tasty and spongy as a regular one. The vibrant red color with a moist texture makes it perfect for celebrating any occasion.

 

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Ingredients For Eggless Red Velvet Cake 

• White sugar 
• Curd / Yogurt 
• Red Food Color 
• Vanilla extract 
• Baking soda 
• Baking powder 
• Salt 
• all-purpose flour 
• melted Butter 
• Cocoa powder 
• Milk 
• Vinegar

For the beautiful bright red color I used tomato red liquid food color. Gel food color can also be used instead.

 

How to make Eggless Red Velvet Cake - Step by step pictures 

Preheat the oven to 180°C and line a cake tin with parchment paper. In a wide bowl take white sugar, curd, vanilla extract and red food color.

Mix everything together with a whisk.

Sift together the baking soda, baking powder and salt.

Mix well and let it sit for 5 minutes.

Mix in the melted butter.

Sift together the all purpose flour and cocoa powder.

Gradually add in the milk.

Mix gently with a whisk until smooth and lump free.

Transfer the batter to the prepared baking tin.

Tap the pan to remove any air bubbles.

Bake the cake at 180°C for 35 - 40 minutes or until a cake tester comes out clean.

Let the cake rest in the tin for 5 mins and cool it down on a wire rack.

You can cut the cake into two layers for frosting.

Eggless Red Velvet Cake | How to bake Red Velvet Cake without eggs

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 20 minutes
Baking time: 35 - 40 minutes

Ingredients

• 3/4 cup White sugar
• 3/4 cup Curd / Yogurt
• 1/2 tbsp. Red Food Color
• 1 Tsp Vanilla extract
• 1/2 tsp Baking soda
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1.5 cup all-purpose flour
• 1/2 cup melted Butter
• 2 tbsp. Cocoa powder
• 1/2 cup Milk
• 1 tsp Vinegar

Instructions

Preheat the oven to 180°C and line a cake tin with parchment paper.

In a wide bowl take white sugar, curd, vanilla extract and red food color.

Mix everything together with a whisk.

Sift together the baking soda, baking powder and salt.

Mix well and let it sit for 5 minutes.

Mix in the melted butter.

Sift together the all purpose flour and cocoa powder.

Gradually add in the milk.

Mix gently with a whisk until smooth and lump free.

Transfer the batter to the prepared baking tin.

Tap the pan to remove any air bubbles.

Bake the cake at 180°C for 35 - 40 minutes or until a cake tester comes out clean.

Let the cake rest in the tin for 5 mins and cool it down on a wire rack.

Recipe video here!

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