Eggless Red velvet cake | Red velvet cake
This Eggless Red Velvet Cake | Red velvet cake is moist, looks pretty, and amazingly delicious with frosting of white chocolate ganache. I promise you will not miss the eggs in this cake recipe.
Ingredients
- 1 cup = 250 ml
- Maida/All purpose flour 2 cups minus 2 tbsp to dust and line the tin
- Sugar 120 gms measured and powdered less or more
- Baking powder 2 tsp
- Baking soda 1 tsp
- Salt a pinch
- Vanilla essence 2 tsp
- Cocoa powder 4 tbsp
- Red food colour 2 tsp
- Condensed milk 400 ml
- Oil 1/2 Cup
- Milk 1/2 Cup less or more
Instructions
- Preheat the oven at 180°C for 10 minutes.
- In a mixing bowl sieve all the dry ingredients together - maida, cocoa powder, salt, baking powder and baking soda. Mix them well.
- Separately whisk the wet ingredients - Take condensed milk in a bowl. Beat with electric beater until fluffy and light.
- Add vanilla, Sugar, colour and oil and beat again.
- Add it to the dry ingredients and mix well with a spatula till there are no lumps. Mix the milk gradually as and when needed to adjust the consistency of cake batter. The batter should be of ribbon consistency.
- Line the square/round baking tin with parchment paper. Pour the ready cake batter.I have used 8×8 inch square tin.
- Bake it for 25 to 30 minutes or until a toothpick inserted comes out clean.
- Cool the sponge and unmold.
To make Ganache :
- Heat the cream until bubbles appear. Switch off the flame. Add the white chocolate chips/ chopped white compound and mix until all melted.
- Pour this ganache over cooled cake.
- Cut the cake into pieces and serve.
Notes
Cup measure is 1 cup= 250 ml
The amount of color you need to add depends on the brand of food coloring you are using. So always use best brand.
I have used Ameri red colour, add the amount of colour till your batter turns a nice red in color.