Eggless Red Velvet Cake
A timeless classic, we love the light and fluffy texture of this eggless red velvet cake generously layered with a decadent cream cheese frosting.
Ingredients
- ½ cup caster sugar
- ¼ cup refined oil
- 2 tbsp yogurt
- ¾ cup milk
- 1 tsp lemon juice
- 1½ tsp red food colouring (you can add more if you want a strong red colour)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking soda
Cream cheese frosting
- ¼ cup unsalted butter
- ½ cup cream cheese
- 1 cup icing sugar
- 1 tsp vanilla extract
Instructions
- Pre-heat the oven to 180C and grease two 5" tins, lining them with parchment paper.
- In a bowl, whisk the oil and sugar until well combined.
- Add the yogurt, milk, vanilla extract, lemon juice and red food colour and mix well.
- Now fold in the sieved flour, cocoa powder and baking soda.
- Pour the batter equally across two tins and bake at 180°C for around 15 minutes or until a toothpick comes out clean.
Preparing frosting
- Meanwhile, whip butter and cream cheese until pale and fluffy.
- Sieve in the icing sugar and add vanilla and whip until well incorporated.
Assemble the cake
- Once the cakes have fully cooled, remove from the tin.
- Spread ⅓rd of the frosting on one layer of cake evenly and then add the second layer.
- Use a palette knife or a spoon to cover the cake using the remaining frosting and decorate as you like.
- Refrigerate for 20-25 minutes and enjoy!
