Eggless Red Velvet Cake
So lovely people, have you started your preparations for Valentine’s. I am painting the town red this month, or should I say my blog at least. 🙂 I started with the Classic Red Velvet Cake and I am so happy that many of you have loved it. Thank you for your messages and responses. And most of you asked for an Eggless version of Red Velvet Cake. So here it is. Look at these, don’t they look gorgeous? 🙂 The secret to a moist cake without eggs is oil and I am also using cornstarch which basically helps build the gluten in the cake. If that is too much science for you to handle, ditch that and just enjoy this delicious and super moist eggless red velvet cake. Get baking for valentine! Here is another wise tip : this cake is good anytime of the year – why wait for valentine’s, right?
A few notes:
- I used a sheet pan using the same recipe and cut out discs to create mini red velvet cakes. You can directly make cupcakes and skip the step of cutting circles out.
- The recipe uses yogurt and water. If you have buttermilk, you could easily use it. And of course skip the yogurt and water then. If you have none, here is how to make buttermilk in a jiffy.
*Take 200 ml of milk and add 3 tbsp vinegar to it. Stir and set it aside for 15 mins.
Makes 15 cupcakes
1 1/2 cups or 190g all-purpose flour
2 tbsp or 30 g cornstarch
1 tsp baking soda
2 tbsp or 30 g cocoa powder
¾ cups or 150 grams sugar
½ cup or 125 ml vegetable oil
½ cup or 125 ml water
½ cup or 125 ml yogurt
1 tsp vanilla extract
2 tsp red food gel color
3 tbsp or 45ml white vinegar
¼ tsp salt
Cream Cheese Frosting
200g Cream Cheese, at room temperature
300g icing sugar
¼ tsp vanilla extract
1 tbsp milk
- Preheat your oven to 170C. Prepare your muffin tin with cupcake liners.
- Sift together, flour, cornstarch, cocoa powder, salt and baking soda. Do not skip this step.
- In a separate mixing bowl, combine, oil, yogurt, water, vinegar, red colour, and vanilla extract.
- Now add in the sugar and mix well.
- Gradually add in the sifted flour mixture a spoonful at a time.
- Scoop batter into the prepared cupcake liners.
- Bake in the oven for 20 to 22 minutes until a skewer inserted comes out clean. Since I baked in a sheet pan, it took me approx. 28 mins.
- Cool in the pan for about 10 minutes and then transfer them on the wire rack to cool.
- If you have used a sheet pan, level the top using a serrated sharp knife and cut out discs using a guide or disc cutter.
- For the frosting, I use a cheat’s way by avoiding butter and directly combining cream cheese and icing sugar. Once well combined add the milk and vanilla extract. This frosting is not stiff enough to hold its shape but good enough to layer between cakes.
- Once the cupcakes have cooled, pipe cream cheese frosting on top of the cupcakes or just dollop it on top with a spoon.
- Enjoy 🙂
Do give this a try and let me know how it turns out. If you send me a snapshot of your creation; I shall include it in the Reader’s testimonial Album on my facebook page. Get to Baking for your valentine 🙂
Love & Hugs,