Eggless Red Velvet Cake Recipe

Now we are in the second day of the month long Baking Blogging Marathon, I would like to present you the most awaited recipe in my blog. I have got numerous requests for an eggless red velvet cake and I really lost count of it. I have been experimenting for the best recipe I could post in the blog but I should say that most of my experiments were utter flop. Sometimes the colour of the cake turns of so brown or brownish red and some times the odour of the ed food colour makes you wince. And some times the cake smells of butter milk and misses the deliciousness and some times it turns our so dense and flat. I never kept record of how many times I tried and how many times the cake got wasted. By wasting, I just don’t throw in the bin. There are so many stray dogs in our area and they have a nice feast every time my experiment goes wrong. I need to thank my husband at this point. If he didn’t support through these experiments I would never be able to do it. And there is no gain with out pain. Am I correct? So after so many attempts, here is one recipe which I liked better though so many of you may have complaints. Ever since I have started blogging I get mixed reviews about my eggless recipes. Some are so happy with the results while there are some who I could never ever satisfy. I hear so many complaints such as very dense, very moist, very dry, very bitter, very salty and what not? Sometimes, I feel like stopping blogging and return back to fashion designing but still I keep on blogging for those who really like it. Sorry about the rant. I just needed to spill it out.

Usually red velvet cakes use butter milk and vinegar so that the cake turns out super moist. But whenever I tried with butter milk it turned out extremely dense and flat. So for this recipe, I just used curd. I have done this recipe two or three times. Once I made with curd and the other times I used sour cream. The texture is different in both. Curd makes a lighter cake where as the sour cream makes a moist cake. So choose according to your taste. I have the variation of this recipe in my blog which has eggs. I experimented with that recipe only as the colour it produced was so pretty. The other cakes I tried earlier the colour was brownish so I didn’t use them in my next experiment. I just loved this cake and I used the boiled flour butter cream frosting which is the traditional frosting for red velvet cakes.

Flour-1 1/4 cups

Salt-1/2 tsp

Sugar-1/2 cup

Butter-1/2 cup

Curd-3/4 cup

Cocoa Powder-1/2 tbs

Red Food Colour-3/4 tbs

Vanilla Essence-1/2 tsp

Baking Soda-1/2 tsp

Vinegar-1/2 tbs

Preheat oven to 175°C.

In a bowl mix together salt and flour.

In another small bowl mix together cocoa powder and food colour.

In another bowl, cream together butter and sugar until light and fluffy.

Add the food colour cocoa paste and beat until incorporated.

Mix the curd in the food colour bowl so that it incorporates all the colour in the bowl (this is just to make sure that all the colour goes into the cake)

Add it to the butter mixture along with vanilla essence.

Beat until incorporated.

Now add the flour mixture and beat to combine.

Grease and line two 6″ cake pans and keep them ready.

In a small bowl take the baking soda and mix vinegar.

It will become frothy.

Add it immediately to the batter and beat until incorporated. The dough will become fluffy.

Divide batter between the tins.

Bake for 30-35 minutes or until a tooth pick inserted comes out clean.

Flip on the cooling rack, remove the lining paper and allow them to cool completely before decorating with the frosting.