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 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.
- 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
- Pre-heat the oven to 180*C and line a 9" round cake pan with parchment paper.
- Ina large bowl, combine flour, cocoa powder, baking soda together. I recommend you sift all the dry ingredients once.
- In a separate bowl, combine sugar and oil. Beat well.
- Add yogurt, vanilla, red color and lemon juice and mix until everything is well combined.
- Add dry ingredients to wet ingredients in three batches, alternating with buttermilk.
- Be careful to not over mix. Beat only until everything is well combined and there are no large flour pockets.
- 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!
The yoghurt does it have to be Greek or hung curd is fine?
I recommend using greek yogurt but you can use hung curd also
Hi shivesh.
May I know which red food color bran do u use in this recipe ?
I use wilton colours
Can we add brown sugar in this recipe?
Does the cake, without frosting, need to be refrigerated if made a day ahead?
How to make this with beetroot?
Can we substitute vinegar for lemon juice ?
yes you can 🙂
THANK YOU. Can we use granulated sugar instead of caster sugar?
Yes you can. I just feel the granules don’t melt completely but that is ok
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!
YAYY! so happy you liked it. Thank youu
Why have you used lemon juice here in this recepie? Or is it to make buttermilk
Helps make the cake more velvety 🙂
I will try making it with beetroot
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??
Does the cake, without frosting, need to be refrigerated if made a day ahead?
How may eggs I have to add if I want to make it with egg
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..
Hi Shivesh,
From where can we buy wilton food colour??
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!!!
how to make this recipe with egggs?
The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best red velvet cake. Lovely!!
Can I Use Apple Cider Vinegar instead of lemon juice?
Hi. Can I make this in a 8” pan?
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.
Does the milk need to be room temperature or cold from fridge is fine
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?
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 ?
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!
Can I skip curd
will the cake lift up
Can we bake cake without baking pwd
Where do we use the yogurt??
Hi ur lemon juice in this ingredient it for buttermilk or separate
Shivesh, can I substitute oil with butter ??
Awesome Red Velvet Cake. Delicious Recipe, and Your information is Really True. I Will Try at Home, Thanks For Sharing article.