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eggless red velvet cake

Eggless Red Velvet Cake

Shreya Gupta | Essange Bakery
A timeless classic, we love the light and fluffy texture of this eggless red velvet cake generously layered with a decadent cream cheese frosting.
Course Dessert
Servings 6


  • ½ cup caster sugar
  • ¼ cup refined oil
  • 2 tbsp yogurt
  • ¾ cup milk
  • 1 tsp lemon juice
  • 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


  • 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!
    eggless red velvet cake
Keyword eggless desserts, eggless red velvet cake, Essange Bakery, Shreya Gupta