Red velvet cake is a classic dessert that is loved by all. It has a rich flavor and a gorgeous color that makes it a showstopper at any party. While traditional red velvet cake recipes usually call for eggs, it is possible to make an eggless version that is just as delicious. This eggless red velvet cake recipe is easy to make and takes only a few simple ingredients.
Ingredients for Eggless Red Velvet Cake
To make this eggless red velvet cake recipe, you will need the following ingredients:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 tablespoons red food coloring
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- 2 tablespoons white vinegar
Instructions for Eggless Red Velvet Cake
This eggless red velvet cake recipe is easy to make and perfect for any occasion. Follow the instructions below to make this delicious cake.
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch round cake pan.
- In a large bowl, mix together the flour, sugar, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, mix together the vegetable oil, red food coloring, buttermilk, vanilla extract, and white vinegar until combined.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
Frosting for Eggless Red Velvet Cake
This eggless red velvet cake is delicious on its own, but adding frosting takes it to the next level. Here is a simple and delicious cream cheese frosting recipe that pairs perfectly with this cake.
- 1/2 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
In a large bowl, beat together the butter and cream cheese until light and fluffy. Gradually add in the powdered sugar, 1 cup at a time, until fully combined. Add in the vanilla extract and beat until light and creamy. Spread over the cooled cake and enjoy!
Frequently Asked Questions
Can I substitute the red food coloring?
Yes, you can substitute the red food coloring with 1 tablespoon of cocoa powder for a more subtle chocolate flavor.
Can I use a different type of flour?
Yes, you can use any type of flour such as whole wheat, almond, or gluten-free flour.
Can I make the cake ahead of time?
Yes, you can make the cake up to 3 days in advance and keep it stored in an airtight container.
Do I need to use buttermilk?
Yes, it is important to use buttermilk in this recipe because it helps to add moisture and flavor to the cake.
Can I make this cake into cupcakes?
Yes, you can make this recipe into cupcakes by filling the cupcake liners about two-thirds of the way full with batter and baking for 18-20 minutes.
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