Moist Eggless Red Velvet Cake
Print Pin VideoCraving a rich, velvety, and super moist red velvet cake but need it to be egg-free? You’re in the right place! Inspired by my 5-star rated eggless vanilla cake, this eggless red velvet cake has all the classic elements you love—the signature cocoa-kissed flavor, vibrant red hue, and ultra-velvety texture. Topped with a creamy, tangy cream cheese frosting, it’s so delicious, you’d never guess it’s made without eggs!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2½ cups (330 g) all-purpose flour - plain flour in the UK
- 4½ tbsp (29 g) natural cocoa powder - avoid using Dutch-processed cocoa for a brighter red color
- 2½ tsp baking powder
- ¾ tsp salt
- ¾ cup (185 g) yogurt - regular yogurt or low-fat Greek yogurt, room temperature
- 1½ cups (300 g) white granulated sugar
- 1½ tsp white vinegar
- ½ tsp baking soda
- ½ cup (113 g) unsalted butter
- ¼ cup (50 g) unflavoured vegetable oil - I use canola
- 1 cup (240 g) milk
- 1½ tbsp vanilla essence/extract
- 3½ tbsp red liquid food coloring
Cream Cheese Frosting
Instructions
- Preheat oven to 350℉ (180℃) conventional (see note 1 if using a convection oven) and grease and/or line two 8-inch cake tins (I use my homemade cake release).
- Sift together flour, cocoa powder, baking powder and salt. Mix with a whisk until well combined and set aside.
- In a large mixing bowl, combine yogurt, sugar, white vinegar and baking soda. Mix using a whisk until well combined and set aside.
- In a microwave-safe bowl or jug, combine butter, oil and milk. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.
- At this stage, your yogurt and baking soda mixture should be frothy. Gradually pour in half of the heated milk mixture, along with the vanilla and red food coloring. Whisk gently until everything is well combined. Next, add half of the pre-sifted dry ingredients and whisk gently until just incorporated. Repeat with the remaining milk mixture, whisking gently until combined. Finally, add the remaining dry ingredients and whisk gently until just combined and the batter is uniform. Be careful not to overmix
- Distribute the batter evenly into the two 8-inch cake tins. Drop the cake tins lightly on the counter once to remove any large air bubbles and bake for 28-30 minutes, or until a toothpick inserted into the centre comes out clean, or with a few moist crumbs on it.
- Allow the cakes to cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool.
- Once cool, frost with my cream cheese frosting (check out my blog post above or recipe video for decorating tips!).
Video
Notes
Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode then you will need to decrease the baking temperature to 320℉ (160℃) to ensure your cake doesn't overbake.
Nutrition
Calories: 712kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 300mg | Potassium: 96mg | Fiber: 1g | Sugar: 28g | Vitamin A: 294IU | Calcium: 103mg | Iron: 2mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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