Eggless Red Velvet Cake Recipe By Sanjeev Kapoor
Introduction
This eggless red velvet cake recipe from renowned chef Sanjeev Kapoor is sure to bring a smile to your face. Red velvet cake is a classic favorite, and this eggless version will allow you to enjoy the same delicious flavor without the use of eggs. This recipe is simple to follow and yields a moist and flavorful cake. Whether you are serving this for a special occasion or just for a simple treat, you'll be sure to impress your guests with this amazing eggless red velvet cake.
Ingredients
This recipe requires the following ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 2 cups sugar
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 tablespoons white vinegar
- 2 tablespoons cocoa powder
Instructions
To make this eggless red velvet cake, you'll need to preheat your oven to 350 degrees F. Grease and flour two 9-inch round cake pans and set them aside. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, using an electric mixer, beat together the butter, sugar, food coloring, and vanilla extract. Once combined, add the buttermilk, vinegar, and cocoa powder. Beat until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Divide the batter among the two prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a cooling rack to cool completely.
Nutrition
Each serving of this eggless red velvet cake (1/12 of the cake) contains 411 calories, 19 grams of fat, 54 grams of carbohydrates, 2 grams of protein, and 1 gram of fiber. This cake is also a good source of iron, with 8% of your daily value per serving. It is also high in sugar, so it should be enjoyed in moderation.
Serving and Storing
This eggless red velvet cake is best served at room temperature, although it can also be served warm. It can be stored in an airtight container in the refrigerator for up to four days. To freeze, wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to two months.
Variations
This eggless red velvet cake can be customized to suit your own tastes. For a richer flavor, try adding a teaspoon of espresso powder to the batter. To make a chocolate version, try adding an extra 1/4 cup of cocoa powder. If you'd like to make a vegan version of this cake, substitute the butter and buttermilk for vegan substitutes. You can also add your favorite frosting or icing to the top of the cake for an extra special touch.
Conclusion
This eggless red velvet cake recipe from Sanjeev Kapoor is sure to be a hit with your family and friends. Not only is it delicious and moist, but it is also simple to make. With a few simple changes, you can customize this recipe to make it your own. Enjoy this amazing eggless red velvet cake for any occasion.
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