This gorgeous eggless red velvet cake is rich and moist! It's filled and topped with a luscious cream cheese frosting that's to die for!
There's something about red velvet desserts that is so appealing! They're so vibrant and pretty.
- Why you’ll love this eggless red velvet cake recipe
- What can I substitute for eggs in red velvet cake?
- What does this eggless red velvet cake taste like?
- WHAT YOU NEED TO MAKE THIS RECIPE
- Ingredients for eggless red velvet cake
- Ingredients for cream cheese frosting
- Equipment you'll need
- HOW TO MAKE RED VELVET CAKE WITHOUT EGGS
- Recipe Notes
- TIPS FOR SUCCESS
- MORE EGGLESS RECIPES
This egg free red velvet cake recipe is really simple to make and it will definitely wow your guests.
My family absolutely loves this eggless red velvet cake with cream cheese frosting.
To be honest, though, everyone who tried this cake couldn't tell it was eggless.
To me, it's the best eggless red velvet cake recipe and I think you'll love it as much as I do!
So if you ran out of eggs or have an allergy, this eggless red velvet cake is for you.
Why you’ll love this eggless red velvet cake recipe
- It's super easy. This cake is practically a one-bowl recipe.
- It's eggless. This red velvet cake recipe without eggs is not only perfect for when you don't have any eggs on hand. It's also great for anyone with an egg allergy.
- It's elegant. This egg free red velvet cake is wonderful for Valentine's Day or for any special occasion. It's a real showstopper!
- It's delicious. This eggless velvet cake is really yummy.
What can I substitute for eggs in red velvet cake?
For a really moist and tender cake without eggs, I like using buttermilk, oil, and vinegar. This combination makes a soft and moist cake.
What does this eggless red velvet cake taste like?
This eggless red velvet cake is soft with a beautiful, velvety crumb. It's also moist with a slight cocoa flavor. The cream cheese frosting adds a wonderful tanginess and it isn't too sweet. This cake has a nice soft and tender texture, too.
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for eggless red velvet cake
- Flour & leaveners: I use all purpose flour, baking soda and baking powder.
- Sugar: I use regular granulated sugar for the cake and powdered sugar for the frosting.
- Cocoa: I use unsweetened cocoa powder. You can use natural cocoa powder, too.
- Buttermilk: I use room temperature buttermilk as it adds a lot of flavor.
- Oil: I use light vegetable oil which helps make the cake moist.
- Vinegar: You'll need white vinegar for this recipe, but you could also use apple cider vinegar.
- Vanilla: I use pure vanilla extract.
- Salt: A bit of salt brings all the flavors together.
- Red food coloring: For this recipe, I used Wilton Red Red gel food coloring. It gives a nice deep red-brown tone, almost burgundy in color, which I love.
Ingredients for cream cheese frosting
- Butter: I use unsalted butter.
- Cream cheese: I use full fat cream cheese.
- Powdered sugar: I prefer using confectioner's sugar so the frosting isn't gritty.
- Vanilla: I use pure vanilla extract.
See the recipe card at the end of the post for quantities.
TOP TIP FOR RED FOOD COLORING
The color of the cake will greatly depend on the food coloring you use. Gels and pastes are more concentrated and therefore, more vigorous, so you'll need less than liquid food coloring. Some other options apart from Wilton are AmeriColor Soft Gel Paste Super Red and McCormick red food coloring.
Equipment you'll need
- large mixing bowls
- hand mixer or stand mixer
- two 8-inch cake pans (20X20 cm)
- parchment paper
HOW TO MAKE RED VELVET CAKE WITHOUT EGGS
First, grease and flour your cake pans. Then line the bottoms with parchment paper. Set aside.
Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.
Pour in the buttermilk, vanilla, oil, vinegar and food coloring to the dry ingredients. Use the hand mixer to mix everything until just combined.
Pour the cake batter into the prepared pans. To get equal layers, I like to weigh the batter first and then evenly distribute it.
Bake the cakes until a toothpick inserted in the middle comes out clean. Let the cakes cool completely before frosting them.
I like to trim the tops and then make crumbs by grating the tops with a box grater.
Now, it's time to make the cream cheese frosting.
In a large mixing bowl, beat the butter on high speed for about 5 minutes, until it's creamy and fluffy.
Then gradually add the powdered sugar. I usually add it in 2 or 3 batches.
Add the vanilla and cream cheese and mix until everything is well combined.
This frosting is nice and thick, but you can adjust it according to your preference.
TOP TIP FOR THE PERFECT FROSTING CONSISTENCY
Depending on where you live in the world, your cream cheese might be soft which can make the frosting softer and runnier. If your frosting is too thin, add a bit more powdered sugar and place it in the refrigerator to thicken. If it's too thick, you can add a little milk, a teaspoon at a time, to thin it out a bit.
Now, it's time to assemble the cake.
After trimming the cakes, place one cake layer on a serving plate or cake stand and spread about 1 cup frosting on top.
Then add the second cake layer on top with the bottom side facing up. Spread frosting on the top and sides.
Then decorate the cake with the red velvet cake crumbs.
You can cover this cake well or keep it in an air tight container and then store it in the refrigerator for up to about 5 days.
This cake freezes well frosted or unfrosted. I like to wrap individual slices in plastic wrap and then place them in freezer bags. They can be frozen for up to about 3 months. To thaw, let them sit in the refrigerator overnight before serving.
- Instead of buttermilk, you could make your own by adding 1 tablespoon of vinegar to 1 cup of milk. Just give it a stir and let it sit for about 5 minutes so it curdles and thickens slightly. You could also use sour cream.
- You can use natural food coloring, like beetroot powder, if you prefer.
TIPS FOR SUCCESS
- Check the expiration dates. Make sure your baking soda and baking powder haven't expired or the cakes won't rise.
- Use a digital scale. I highly recommend using a digital scale to accurately weigh all the ingredients. That way you'll have consistent results each and every time.
- Experiment with the color. If you want, you can adjust the amount of food coloring according to your preference.
- Don't overmix the batter. Be gentle with the batter. You just need to mix everything until they're just combined, or, the cake could get tough.
- Every oven is different, so baking times may vary. To make sure the cakes are done, use a toothpick. If it's inserted in the middle of the cakes and it comes out clean, the cakes are ready.
If you don't use cocoa powder, not only will the cake taste different, but I think the color of the cake will be different too.
Yes, you can. However, I think that oil makes the cake moist and it also gives it a really fluffy texture.
Although I haven't tried them myself, there are many natural alternatives. For example, beetroot powder, pure beet juice, and pomegranate juice.
MORE EGGLESS RECIPES
Looking for other recipes like this? Try these:
Let me know how this Eggless Red Velvet Cake turns out for you in the comments below! I’d love to hear from you!
Eggless Red Velvet Cake
- two 8-inch cake pans
- parchment paper
For the cake
- 3 cups (375g) all purpose flour
- 2 tablespoons (14g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups (300g ) sugar
- 1 ¼ cup (310ml) buttermilk (or make your own by adding 1 tablespoon + ¾ teaspoon vinegar to 1¼ cup milk)
- ½ cup (125ml) light vegetable oil
- 2 teaspoons vanilla
- 1 ½ teaspoons red gel food coloring (I use Wilton Red Red)
- 1 tablespoon white vinegar
For the cream cheese frosting
- 8 oz (226g) cream cheese, full-fat
- ½ cup (113 g / 4 oz) unsalted butter, at room temperature
- 4-5 cups (500g-650g) powdered sugar
- 1 teaspoon vanilla
- Preheat the oven to 350F / 180C.
- Grease, flour and then line the bottoms of the cake pans with parchment paper. Set them aside.
Make the cakes
- Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.
- Pour in the buttermilk, vanilla, oil, vinegar and food coloring to the dry ingredients. Use the hand mixer to mix everything until just combined.
- Pour the cake batter into the prepared pans. (To get equal layers, I like to weigh the batter first and then evenly distribute it.)
- Bake the cakes for about 35 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cakes rest in the pans for about 10 minutes. Then run a knife around the edges, turn the pans upside down and remove the cakes. Transfer them to a cooling rack to cool completely before frosting.
- Trim the tops. Use a box grater to make crumbs with them. Set aside.
Make the cream cheese frosting
- In a large mixing bowl, beat the butter on high speed for about 5 minutes, until it's creamy and fluffy.
- Then gradually add the powdered sugar. (I usually add it in 2 or 3 batches.)
- Add the vanilla and cream cheese and mix until everything is well combined.
- If your frosting is too thin, add a bit more powdered sugar and place it in the refrigerator to thicken. If it's too thick, you can add a little milk, a teaspoon at a time, to thin it out a bit.
Assemble the cake
- Place one cake layer on a serving plate or cake stand and spread about 1 cup frosting on top. (I use an offset spatula to even it out.)
- Then add the second cake layer on top with the bottom side facing up. Spread frosting on the top and sides. Use a bench scraper or an offset spatula to smooth out the sides.
- Decorate the cake with the reserved cake crumbs.