EGGLESS RED VELVET CAKE
WITHOUT OVEN
& CREAM CHEESE BUTTERCREAM FROSTING
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Eggless Red Velvet Cake Without Oven – I know I just did a Red Velvet Cake 2 weeks ago. But this one is completely different. No only it’s eggless, but for the first time I did it without oven. I understand those who go for eggless, most of them do not have an oven. So you can use any cooker, pressure cooker, regular pot and even rice cooker. I hope this will inspire you to make this one, especially for your sweetheart during a Valentine’s Day. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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Eggless Red Velvet Cake
150g (3/4 cup) castor sugar
180g (3/4 cup) fresh milk + 1 tbsp white vinegar
50g (2 tbsp) yogurt
45g (1/4 cup) vegetable oil
30g (1/4 cup) unsalted butter
180g (1 ½ cup) cake flour
1 ½ tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
½ - 1 tsp red food coloring (depending on how vibrant you desire)
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Cream Cheese Butter Frosting
300g (1 1/3 cup) unsalted butter
120g (1 cup) cream cheese
150g (1/2 cup) sweetened condensed milk
Instructions:
Eggless Red Velvet Cake
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In a large bowl, add sugar.
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In another bowl (I used measuring glass), add milk, vinegar, oil, yogurt and butter. Give it a quick mix. Add these wet ingredients into the bowl of sugar. Mix well until combined.
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Sift in all the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt). Use a spatula to fold in so that the flour doesn’t fly all over. Then switch to an electric mixer to prevent lumps and just mix until the flour disappear. Do not over mix. Add the vanilla extract and mix.
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Add about 8-10 drips or ½ - 1 tsp of red food coloring. The amount really depending on how vibrant you desire. Set the batter aside.
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Preheat the pot oven a medium heat with the stand and lid covering the pot, for about 7-8 minutes.
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While waiting for the preheating, grease a 7-inch round pan and line with a parchment paper. Pour the batter into the prepared pan. Give it a few taps on the table to prevent air bubbles.
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Place the pan into the preheat pot. Bake on low heat for about 50-60 minutes.
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Cool the cake completely. Slice the cake into 2 layer. You’ll find some excess of the top layer. Use a shredder to grate that layer as fine as possible. Set aside for later use.
Cream Cheese Butter Frosting
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In a large bowl, add the butter. Mix until it’s creamy and fluffy. That will take about 4-5 minutes.
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Add the cream cheese and condensed milk. Mix until well combined. The frosting is ready for cake assemble and for piping.
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If the frosting is a little runny for piping, you may refrigerate it for about 5 minutes. Check the consistency again for piping use.
Assemble the Cake and Piping (refer to the video)
