Eggless Red Velvet Cake

Making this egg free red velvet cake with cream cheese frosting is very easy because it starts with a store-bought cake mix but tastes like it was made from scratch. The combination of tofu and yogurt as egg substitute works like a charm making the cake very soft and moist.

Prep Time3

Cook Time40

Cooling Time10

Total Time3 50

Method: Baking

Course: Cakes

Servings: 15 People

Ingredients

Ingredients for Cake:

3 cups red velvet cake mix
½ cup silken tofu pureed
½ cup yogurt plain
½ cup sunflower oil
1 cup milk I used 2%
1 teaspoon vanilla extract

Ingredients for Cream Cheese Frosting:

½ cup butter softened
8 oz cream cheese softened
3 to 4 cups confectioner's sugar
2 teaspoons vanilla extract

Instructions

Preheat oven to 350F/180C. Line two 9 inch pans with parchment paper and grease lightly with non-stick cooking spray and set aside.
In a large bowl add all the ingredients and mix for 1 minute on low speed. Scrape down the sides of the bowl and mix for 4 minutes on medium speed again.
Divide the batter into the prepared pans and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Frosting Procedure:

In a large bowl add the butter and cream cheese and beat until light and creamy.
Add confectioner's sugar and vanilla to the creamed mixture and beat well. The frosting is ready. Start with 3 cups of sugar and increase gradually depending on the taste and texture.

Frosting Instructions:

Check My Notes (below) for details.

Notes

I recommend using two 8-inch pans if you want your cake to look a bit taller. Please follow the step by step instructions in this eggless chocolate cake recipe to know how to frost a cake.

Taste & Texture

This eggless red velvet cake was super soft and moist. The tofu and yogurt combination for egg substitute has once again proved to be the best, especially for cakes. Sometimes I don't get neat slices when I cut the cakes I bake but this was truly an exception. I was able to make perfect slices like a pro. Everyone at the party loved the cake and kept asking for more and the whole cake was gone in a jiffy.

Nutrition