Simple And Easy Eggless Red Velvet Cake Recipe(2024)
Eggless Red Velvet Cake Recipe: A Beginner’s Guide to Perfectly Soft and Fluffy Cake
Eggless Red velvet cake is beloved for its gorgeous colour, velvety texture, and subtle chocolatey flavour. Traditionally made with eggs, this eggless version achieves the same soft and fluffy result while being perfect for those with dietary restrictions. Whether for a special occasion or just a treat, this eggless red velvet cake recipe will guide you to a stunning dessert that everyone can enjoy.
Ingredients for an Eggless Red Velvet Cake
This recipe calls for simple, pantry-friendly ingredients that come together beautifully. Each ingredient plays an essential role in creating a cake that’s moist, soft, and full of flavour.
- All-purpose flour Forms the base of the cake, providing structure and softness.
- Cocoa powder: Adds a hint of chocolate flavour that complements the red velvet profile.
- Granulated sugar: Adds sweetness and keeps the cake moist. Baking powder and baking soda: Key leavening agents that help the cake rise and stay fluffy.
- Salt: Balances the sweetness and enhances flavours.
- Butter: Gives the cake moisture and richness, which makes it softer.
- Greek yoghurt or thick curd: Replaces eggs, providing moisture and a soft texture.
- Milk: Helps make the batter smooth and pourable by adding moisture.
- Vinegar: Reacts with the baking soda to create a lighter texture and also enhances the red colour.
Red food colouring: The cake gets its distinctive red hue from red food colouring. Gel or liquid food colouring both work well. How to Make an Eggless Red Velvet Cake
When all of your materials are prepared, it’s time to begin. Follow these easy steps, and you’ll have a beautiful, homemade red velvet cake to share!
Preparation, Cooking, and Additional Time for Eggless Red Velvet Cake Recipe
- Here’s a table with the preparation, cooking, and additional time for the eggless red velvet cake recipe
Preparation Time
15 minutes
Cooking Time
30 minutes
Additional Time
10 minutes (cooling)
Ingredients (with Measurements) For Eggless Red Velvet Cake Recipe
- 1 1/2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup softened butter
- 1/2 cup Greek yoghurt or thick curd
- 3/4 cup milk
- 1 tbsp vinegar
- 1-2 tsp red food coloring
Directions For Eggless Red Velvet Cake Recipe
- Preheat and Prepare the Baking Pan
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper. Combine the Dry Ingredients
- Sift the flour, baking soda, baking powder, cocoa powder, and salt in a mixing dish.
- Cream the Butter and Sugar
- In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Add Yogurt, Milk, and Vinegar
- Add the Greek yoghurt, milk, and vinegar to the butter mixture, blending until smooth.
- Add the Food Coloring
- Add the red food colouring and stir, adjusting the amount to get the colour you want.
- Combine Wet and Dry Ingredients
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined to avoid overmixing.
- Pour the Batter and Bake
- Pour the batter into the prepared cake pan. A toothpick inserted in the centre should come out clean after 30 minutes of baking in a preheated oven. Let the cake cool.
- Allow the cake to cool in the pan for about ten minutes, then transfer it to a wire rack to cool completely. Cooling prevents the frosting from melting when applied.
Tips for Eggless Red Velvet Cake Success
- Use Greek Yogurt or Thick Curd for Moisture: These ingredients add essential moisture to the eggless recipe, giving the cake a soft and tender texture.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake. Stir just long enough to mix the ingredients. Adjust the Red Color Carefully: Start with a small amount of red food colouring and add more until you achieve the perfect shade. Natural colourants like beetroot powder can be used for a subtler, earthy red.
- Check for Doneness Early: Begin checking the cake at the 25-minute mark to avoid overbaking, which can dry out the cake.
Frosting and Decorating Ideas for Eggless Velvet Cake Recipe
Red velvet cake pairs beautifully with creamy frostings and simple decorations. Here are some popular frosting options and decoration tips:
- Cream Cheese Frosting: The tangy cream cheese frosting is the classic pairing with red velvet cake. Its flavour balances the sweetness and adds a smooth, creamy texture.
- Whipped Cream Frosting: A light, airy option that lets the cake’s flavour shine through without overwhelming it.
- Buttercream Frosting: Sweet and versatile, buttercream can be coloured, flavoured, or piped into decorative shapes.
- Fresh Fruit Garnish: Add raspberries, strawberries, or a sprig of mint for a pop of colour and freshness.
- Cocoa Powder or Powdered Sugar Dusting: For a simple, elegant look, lightly dust the top with cocoa powder or powdered sugar.
Recipe Notes and Nutritional Values for Eggless Red Velvet Cake Recipe
- Storage: Store any leftovers in the refrigerator for up to a week or at room temperature for up to two days in an airtight container. This helps retain the cake’s moisture and prevents it from drying out.
- Natural Food Coloring: If you prefer to avoid artificial food colouring, beetroot powder or juice can be used to achieve a natural red hue.
- Make Ahead: You can bake the cake layers a day in advance, then store them in the fridge and frost just before serving. Related Eggless Banana Cake Recipe
Nutrient Amount per Slice For Eggless Red Velvet Cake Recipe
- Calories 220 kcal
- Total Fat 9 g
- Saturated Fat 4 g
- Cholesterol 0 mg
- Sodium 150 mg
- Carbohydrates 30 g
- Dietary Fiber 1 g
- Sugars 18 g
- Protein 3 g
- The Velvet Cake Era
- The “velvet” cake concept dates back to the Victorian era in the 1800s. During this time, “velvet” cakes were prized for their tender, soft crumbs
. This texture was achieved by combining ingredients that resulted in a smooth, refined cake, a step up from denser cakes every day in earlier baking. - Cocoa Powder’s Role
Early red velvet cakes had a reddish-brown colour due to the chemical reaction between natural cocoa powder (which was more acidic at the time) and acidic ingredients like buttermilk and vinegar.
These acidic ingredients would slightly redden the cocoa, giving the cake a unique hue without artificial colouring.
This natural reaction produced what we now call a “rustic red” colour, subtle but distinct. - The Great Depression and the Introduction of Food Coloring
Red velvet cake gained more popularity in the 1930s during the Great Depression. In order to sell their red food dye, the Texas-based food colouring company Adams Extract Company started aggressively marketing the cake.
By adding red food colouring, bakers could achieve a bolder red colour, making the cake more visually appealing.
This marketing move helped red velvet cake stand out, especially during holidays like Christmas and Valentine’s Day.
American Popularity and the Waldorf-Astoria Connection - One of the myths surrounding red velvet cake’s popularity is its association with the Waldorf-Astoria Hotel in New York City. In the mid-20th century, the hotel served a version of red velvet cake, which helped bring it to mainstream attention. The cake was known for its luxurious texture and signature pairing with cream cheese frosting.
- A Southern Classic
Red velvet cake eventually became deeply associated with Southern cuisine in the United States, becoming a staple at celebrations, family gatherings, and holidays.
The combination of cocoa, buttermilk, vinegar, and cream cheese frosting gave it a unique flavour and appearance that resonated with Southern bakers. - Modern Red Velvet Cake
Today, red velvet cake is enjoyed worldwide and has been reimagined in countless forms—from cupcakes to cheesecakes and even as ice cream flavours.
The signature bright red colour is now achieved with food colouring, while the cake itself maintains its subtle cocoa flavour and light, moist crumb, thanks to acidic ingredients. - Red velvet cake has thus evolved from a simple, tender cake with a hint of chocolate to a cultural icon with a distinct colour, taste, and texture loved by many around the world.
Red velvet cake is one of the most visually stunning and decadent desserts, renowned for its vibrant red hue, velvety texture, and subtle cocoa flavor.
Traditionally, eggs are an essential ingredient in many cake recipes, providing structure and moisture. However, this eggless red velvet cake recipe achieves the same soft and fluffy result with alternative ingredients.
Perfect for those who are vegetarian or have egg allergies, this recipe is easy, delicious, and just as indulgent as the classic version. With this guide, you’ll create a cake that’s not only beautiful but also irresistibly flavorful.
What is Red Velvet Cake?
Red velvet cake is more than just a chocolate cake with food colouring. Its hallmark features are its tender crumb, slightly tangy flavour, and bright red colour.
This cake stands out due to its unique combination of mild cocoa, acidity, and smooth cream cheese frosting, which balances the sweetness perfectly.
Historically, red velvet cakes were not as bold in colour; their reddish tint was a result of the natural reaction between cocoa powder and acidic ingredients like buttermilk or vinegar. Over time, food colouring enhanced this colour, creating the striking cake we know today.
This eggless version retains all the characteristics of a traditional red velvet cake while accommodating dietary preferences or restrictions. Let’s dive into the details of how to make this show-stopping dessert.
