Red Velvet Cake (no eggs, butter, milk) Recipe

Name: Red Velvet Cake (no eggs, butter, milk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all purpose flour *; 1/2 cup sugar *; 2 tbsp cocoa powder *; 1 pinch salt *; 1/2 tsp baking soda *; 1 tsp red food coloring (or more, depending on the brand); 1/2 tsp vanilla extract (you can also use essence); 1/2 tsp white vinegar (don't worry, you won't taste it!); 2 tbsp cooking oil; 1/2 cup water

Servings: persons

3/4 cup all purpose flour *
1/2 cup sugar *
2 tbsp cocoa powder *
1 pinch salt *
1/2 tsp baking soda *
1 tsp red food coloring (or more, depending on the brand)
1/2 tsp vanilla extract (you can also use essence)
1/2 tsp white vinegar (don't worry, you won't taste it!)
2 tbsp cooking oil
1/2 cup water

1
Combine all * ingredients.
2
Make three holes in it.
3
Pour vanilla on one hole, vinegar on another, and oil on the other.
4
Pour water and stir until combined.
5
Add red food coloring.
6
Add more if you wish, if you want a brighter red cake.
7
Bake for about 30-40 minutes until done.
8
Let it cool for about 10 minutes.
9
Halve the cake, use filling of your choice.
10
Sprinkle the top with castor sugar, and enjoy!

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup all purpose flour *, 1/2 cup sugar *, 2 tbsp cocoa powder *, 1 pinch salt *, and more.

Yes, Red Velvet Cake (no eggs, butter, milk) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cake (no eggs, butter, milk)

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