❤️ Eggless Red Velvet Cake with Cream Cheese Frosting

 Red velvet cake originated in the U.S. during the early 1900s and quickly became a bakery favourite due to its eye-catching red color and soft crumb. Traditionally made with buttermilk and cocoa, our version is completely eggless but still rich, moist, and fluffy — with that classic cream cheese frosting

🧾 Ingredients:

🧁 For the Cake:

• 1½ cups all-purpose flour (maida)

• 1 cup powdered sugar

• 1 cup buttermilk (½ cup curd + ½ cup water)

• ¼ cup oil

• 1 tbsp cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp vanilla extract

• 1 tsp vinegar

• Red food colour (as needed)

• Pinch of salt

🍰 For Frosting:

• 200g cream cheese

• 100ml whipping cream

• ½ cup powdered sugar

• 1 tsp vanilla extract

---

👩‍🍳 Steps:

For Cake:

1. Preheat oven to 180°C (350°F). Grease and line a cake tin.

2. In a bowl, whisk sugar, buttermilk, oil, and vanilla until smooth.

3. Add red food colour and vinegar. Mix well.

4. Sift and add dry ingredients: flour, cocoa, baking powder, baking soda, salt.

5. Fold gently to form a smooth batter.

6. Pour into tin and bake for 30–35 minutes.

7. Cool completely before frosting.

For Frosting:

1. Beat cream cheese and whipping cream until fluffy.

2. Add sugar and vanilla, beat again until stiff.

3. Frost cooled cake evenly and decorate with crumbs or fruit.

---

💌 Personal Note:

This cake always impresses at birthdays or Valentine’s Day! And yes — it tastes as good as it looks. Eggless doesn’t mean tasteless — this one proves it!