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February 10, 2019 Cakes & Brownies

Eggless Red Velvet Cake Easy Recipe

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I lost count of how many of you wanted to see this recipe on the blog. I’m not a red velvet fan but for you guys, it’s here- Eggless Red Velvet Cake! I made a classic red velvet cake last year in Feb for Valentine’s Day. This year, I’m sharing the eggless version of this very popular cake. This cake, for sure, is a crowd-pleaser. Everyone seems to love it! That makes it the perfect cake to bake for paries and dinners and also for Valentine’s Day.

Over the last few months, I’ve shared several eggless recipes. You guys loved the eggless strawberry tea cake and the eggless chocolate chip cookies. I hope you enjoy baking this easy eggless red velvet cake too. It’s actually very simple to bake. All the ingredients you need are very basic. I am sure you have most of them on your kitchen shelf already.

eggless red velvet cake recipe

Eggless Red Velvet Cake Ingredients

Besides the basic flour, coca powder and sugar that you need, you also need sugar, lemon juice and white vinegar to make this easy eggless red velvet cake. I use vinegar and lemon juice because they are acidic in nature and react with the baking soda to make this cake truly soft and velvety. So please don’t skip either of these ingredients. For the colour, I use edible artificial gel red color. You can use liquid color as well.

Red Velvet Cake Frosting

I usually love my cakes without frosting but I recommend topping this eggless red velvet cake with frosting. My choice of frosting with red velvet cake is cream cheese frosting. If you don’t have cream cheese, go ahead and smother the cake with me vanilla bean buttercream frosting. Don’t forget to let the cake cool completely before you cover it with frosting.

Eggless Red Velvet Cake with Buttermilk

To make butter milk for this eggless red velvet cake recipe, simply add 1 teaspoon white vinegar to 1 + 1/4 cup milk. Let it rest on the counter for 5-7 minutes. You will see that the milk curdles a little. You need to add this mixture to your red velvet cake. It makes the cake super soft and velvety.

Eggless Red Velvet Cupcakes

You can use this recipe to bake eggless red velvet cupcakes also. Simply scoop the batter into cupcake trey lined with cupcake liners and bake at 180*C for 20-25 minutes.

Are you ready to bake this super soft, most and easy eggless red velvet cake? If you bake this cake for Valentine’s day for some time later, please don’t forget to share a picture with me on Instagram using #BakeWithShivesh.

4.7 from 14 reviews
Easy Eggless Red Velvet Cake Recipe
 
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Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
Recipe type: Dessert
Serves: one 9" cake
Ingredients
  • 1 + ½ cup (180g) all purpose flour/ maida, sifted
  • 2 tablespoons (15g) cocoa powder
  • 1 teaspoon (6g) baking soda
  • 1 cup (200g) castor sugar
  • ½ cup (120mL) vegetable oil
  • ¼ cup (72g) yogurt
  • 2 teaspoons (10mL) lemon juice
  • 2 teaspoons (10mL) vanilla extract
  • 4-5 teaspoons (20-25mL) red food colour
  • 1 + ¼ cup (300g) buttermilk
Instructions
  1. Pre-heat the oven to 180*C and line a 9" round cake pan with parchment paper.
  2. Ina large bowl, combine flour, cocoa powder, baking soda together. I recommend you sift all the dry ingredients once.
  3. In a separate bowl, combine sugar and oil. Beat well.
  4. Add yogurt, vanilla, red color and lemon juice and mix until everything is well combined.
  5. Add dry ingredients to wet ingredients in three batches, alternating with buttermilk.
  6. Be careful to not over mix. Beat only until everything is well combined and there are no large flour pockets.
  7. Transfer the batter into the prepared cake pan and bake for 30-40 minutes or until a skewer inserted into the center comes out clean. Your eggless red velvet cake is ready!
3.5.3251

 

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Categories: Cakes & Brownies Tags: eggless red velvet cake with buttermilk, eggless red velvet cake with whipped cream, red velvet cupcake recipe indian

Previous Post: « Valentine’s Day Desserts- top 10!
Next Post: My 10 Favorite Bakeries in the World »

Reader Interactions

Comments

  1. Divya says

    February 10, 2019 at 9:52 am

    The yoghurt does it have to be Greek or hung curd is fine?

    Reply
    • Shivesh says

      March 2, 2019 at 5:19 pm

      I recommend using greek yogurt but you can use hung curd also

      Reply
  2. Sonal says

    February 11, 2019 at 5:56 pm

    Hi shivesh.
    May I know which red food color bran do u use in this recipe ?

    Reply
    • Shivesh says

      March 2, 2019 at 5:18 pm

      I use wilton colours

      Reply
      • Rajani says

        September 12, 2020 at 8:08 am

        Can we add brown sugar in this recipe?

        Reply
    • Aanchal says

      July 23, 2020 at 2:25 pm

      Does the cake, without frosting, need to be refrigerated if made a day ahead?

      Reply
  3. Aditi says

    March 6, 2019 at 9:15 am

    How to make this with beetroot?

    Reply
  4. Meera says

    March 12, 2019 at 10:36 am

    Can we substitute vinegar for lemon juice ?

    Reply
    • Shivesh says

      March 14, 2019 at 4:52 am

      yes you can 🙂

      Reply
  5. Jayshree Thacker says

    March 16, 2019 at 5:51 pm

    THANK YOU. Can we use granulated sugar instead of caster sugar?

    Reply
    • Shivesh says

      March 22, 2019 at 3:35 pm

      Yes you can. I just feel the granules don’t melt completely but that is ok

      Reply
  6. Divya says

    April 4, 2019 at 1:41 pm

    I tried your recipe today. The cake is moist and velvety. I substituted lemon juice for vinegar and used beet root juice instead of red food coloring. I also used softened butter instead of oil. The red velvety cake was not red enough – I think the cocoa powder made it look very dark brown. Apart from this, the cake turned out really well. Loved the recipe. Thanks Shivesh!

    Reply
    • Shivesh says

      April 28, 2019 at 6:08 pm

      YAYY! so happy you liked it. Thank youu

      Reply
  7. Rupali says

    April 28, 2019 at 12:50 pm

    Why have you used lemon juice here in this recepie? Or is it to make buttermilk

    Reply
    • Shivesh says

      April 28, 2019 at 5:47 pm

      Helps make the cake more velvety 🙂

      Reply
  8. Sonali Patil says

    July 2, 2019 at 4:00 pm

    I will try making it with beetroot

    Reply
  9. Aashima Awasthi says

    April 3, 2020 at 3:34 pm

    Wont d red color of d cake be affected by the color of d cocoa powder??cadbury or weikfield,which one is d preferred option??

    Reply
  10. Aanchal says

    July 23, 2020 at 2:24 pm

    Does the cake, without frosting, need to be refrigerated if made a day ahead?

    Reply
  11. CHINNu says

    August 10, 2020 at 4:36 am

    How may eggs I have to add if I want to make it with egg

    Reply
  12. Sanjana says

    August 10, 2020 at 8:50 pm

    Hi Shivesh.. I’m eager to try this cake.. please give us half of this recipe as my oven is small anf can’t put more than one pan in..

    Reply
  13. Priyanka shetty says

    August 18, 2020 at 2:10 pm

    Hi Shivesh,

    From where can we buy wilton food colour??

    Reply
  14. Raghav says

    September 9, 2020 at 4:01 pm

    For all y’ people wanting to alter this recipe and wanting to substitute things, just please dont. This cake comes out perfect if you follow the recipe precisely. I made 2 cakes and then stacked them one on top of the other with cream cheese frosting in the middle and on the top. The cake is super moist, velvety and luscious. Was using a recipe from another site before I came across this eggless version. This is too good. Well done Shivesh!!!

    Reply
  15. Lipsa Johny says

    September 15, 2020 at 1:43 pm

    how to make this recipe with egggs?

    Reply
  16. Ronak Mehta says

    September 16, 2020 at 9:56 am

    The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best red velvet cake. Lovely!!

    Reply
  17. Pavan says

    September 25, 2020 at 2:37 am

    Can I Use Apple Cider Vinegar instead of lemon juice?

    Reply
  18. Amandeep Kaur says

    October 2, 2020 at 4:51 am

    Hi. Can I make this in a 8” pan?

    Reply
  19. Sapana says

    November 25, 2020 at 6:03 pm

    Made the cake today with wwf instead of maida, jaggery powder instead of castor sugar and voila! My long awaited dream of baking the velvety cake came true! Thanks a ton for this wonderful recipe.

    Reply
  20. Kirtika says

    January 20, 2021 at 4:18 pm

    Does the milk need to be room temperature or cold from fridge is fine

    Reply
  21. Rishma says

    January 25, 2021 at 5:35 pm

    I tried this recipe today and the cake tasted amazing. The batter was a bright red color however on baking the coloring wasn’t even, the top of the cake was really red while the bottom remained brown. I have never achieved an even coloring on any RV recipes i have tried. Any guesses why?

    Reply
  22. Radhika says

    February 13, 2021 at 3:26 am

    Hi Shivesh
    Could you please tell me how to make the frosting for the velvet cake?
    Can I use hung curd as an option for cream cheese ?could you share the recipe for the frosting?also what’s a good brand of cream cheese to use?
    Thank you in advance!love alll your recipes ?

    Reply
  23. Ridhi Maglani says

    March 4, 2021 at 1:14 pm

    Hi I saw the video of this recipe. You have used buttermilk by mixing milk and vinegar. Wanted to know – should the milk be hot or room temperature? As it will curdle later so does it need to be filtered or the entire solution should be put in the batter?
    can i use market bought buttermilk?

    Thanks a ton for your help and patience!

    Reply
  24. Pinal says

    May 20, 2021 at 12:18 pm

    Can I skip curd
    will the cake lift up
    Can we bake cake without baking pwd

    Reply
  25. Ananya says

    May 26, 2021 at 12:00 pm

    Where do we use the yogurt??

    Reply
  26. Gitaben Kumar says

    July 8, 2021 at 10:35 am

    Hi ur lemon juice in this ingredient it for buttermilk or separate

    Reply
  27. Deepika says

    July 27, 2021 at 4:46 pm

    Shivesh, can I substitute oil with butter ??

    Reply
  28. Deepak Shukla says

    September 30, 2021 at 1:37 pm

    Awesome Red Velvet Cake. Delicious Recipe, and Your information is Really True. I Will Try at Home, Thanks For Sharing article.

    Reply

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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