Eggless Red Velvet Cake
This eggless red velvet cake is rich and moist and so easy to make! You'll never miss the eggs. Top it with a fabulous cream cheese frosting.
Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda, salt and cocoa powder. Mix together.
If you're making homemade buttermilk then add 1 and 1/2 Tbsp lemon juice to a measuring jug and add room temperature milk up to the 1 and 1/2 cup line. Let it sit for a few minutes to curdle.
Add the buttermilk, vanilla extract, oil, vinegar and red gel food coloring to the mixing bowl and mix into a thick batter. Don't overmix.
Divide the batter evenly between the two prepared 8-inch cake pans and smooth down.
Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Let the cakes cool in the pans for a few minutes before removing them from the pans and transferring to a wire cooling rack to cool completely before frosting.
- Spoon and level the flour. The correct way to measure flour if you're using cups is to spoon and level. So spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop the flour and don't pack it into your cup. Alternatively, if you have a food scale then weigh your flour out on your food scale. Click 'metric' below the list ingredients to get the ingredient weight in grams.
- Homemade buttermilk. You can use real buttermilk or make your own homemade buttermilk. We tested this recipe with both options and they both work great. The benefit of the homemade version is that you likely have everything you need on hand (lemon juice and milk) and don't need to make a trip to the store.
- Frosting. This cake is divine frosted with either our cream cheese frosting or our white chocolate cream cheese frosting.
- Cake pans. You can use two 8-inch cake pans OR two 9-inch cake pans. If you're using 9-inch cake pans the layers will be thinner and your bake time will be 25 minutes.
- Cupcakes. This recipe will make 18-24 cupcakes. Bake for 20 minutes.
- Storing. Store the cake covered in the fridge for up to 5 days. Bring to room temperature before serving. The reason to store it in the fridge is due to the cream cheese frosting, which is best stored in the fridge. If the weather is cool then the cake can remain covered at room temperature for up to 24 hours.
- Freezing. This cake is freezer friendly for up to 3 months.
- Nutritional information is for cake only and excludes frosting. The nutritional information for the cream cheese frosting or the white chocolate cream cheese frosting can be found on those separate linked recipes.
Serving: 1Slice | Calories: 357kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 315mg | Potassium: 82mg | Fiber: 1g | Sugar: 27g | Vitamin A: 50IU | Calcium: 40mg | Iron: 2mg