This gorgeous eggless red velvet cake was made with Shivesh in his kitchen in Delhi. Hope you guys will give this a go!
Ingredients
180g all purpose flour, sifted
15g cocoa powder
6g baking soda
200g caster sugar
120ml vegetable oil
72g yoghurt
10ml vanilla extract
20-25ml red food colouring
300g buttermilk
For the Cream Cheese Icing
100g butter, softened
100g icing sugar
200g cream cheese
Method
– Preheat the oven to 180°C / 160°C with a fan. Grease and line a cake tin.
– Using a whisk, mix the flour, cocoa powder, and baking soda together in a large bowl.
– In another bowl, whisk the vegetable oil and caster sugar together. Add the yoghurt, red food colouring, and vanilla extract. Mix well.
– Mix the dry ingredients and wet ingredients together. Then add the buttermilk and mix well.
– Pour this into the cake tin and bake for 35-40 minutes.
– Meanwhile, prepare the icing by placing the butter and cream cheese in a stand mixer. Whisk to combine.
– Slowly add the icing sugar while you continue to mix.
– Remove the cake from the oven and tin. Allow to cool completely before you decorate with the icing.
Time to tuck in!