I can’t wait for you to try this eggless red velvet cake recipe. This isn’t just any old eggless red velvet cake; it’s a one bowl vegan, gluten free and low FODMAP. I love this one bowl cake recipe because it’s made with pantry staples (which means no substitutes like applesauce or buttermilk).
You’re in the right place if you’re looking for an easy but delicious egg free red velvet cake recipe. Did I mention this one bowl cake recipe also makes the perfect eggless red velvet cupcakes?
Here’s everything we’ll cover in this post:
- Why You Need This Eggless Red Velvet Cake Recipe
- Shopping List
- How To Make Eggless, Vegan, Gluten Free Red Velvet
- Storing & Freezing The Cake
- Frequently Asked Questions About Eggless Red Velvet Cake
- What can you substitute for eggs in red velvet cake?
- Why my eggless cake is not fluffy?
- How do you make a cake rise without eggs?
- Why is red velvet cake not suitable for vegetarians?
- Can I use beetroot powder instead of food coloring?
- Is there vegan red food coloring?
- Is Wilton red food coloring vegan?
- Any advice on how to keep the frosting from turning runny?
- Is it okay to assemble and frost this cake the night before?
- Can I make cupcakes with this recipe?
First things first, let’s have a look at the ingredients for this cake. I’m almost 100% sure that you’ll have everything you need in your kitchen already.
Why You Need This Eggless Red Velvet Cake Recipe
Personally, I think this is one of the best red velvet cake recipe and I am going to tell you why:
- This eggless red velvet cake is a one bowl recipe! Just dump everything into a bowl and bake!
- The cake itself is light, fluffy and not too sweet.
- It’s incredibly easy to make: Measure, mix, bake and tada!
- You can’t even tell it’s vegan.
- You don’t need any “substitute” ingredients like buttermilk or apple sauce.
- This cake recipe doubles as a cupcake recipe too! It makes 12 large cupcakes.
I could go on and on about this red velvet cake without eggs but as they say, “The proof is in the pudding,” or cake in this case. So, let’s go straight to the shopping list and get baking.
This cake is one of my go to recipes because it’s so easy to make but it does a great job at impressing people at parties. I love watching people react when they hear it’s vegan. That’s just how good this cake is!
This red velvet cake eggless recipe is gluten free, vegan and low FODMAP. You can substitute these ingredients to suit your dietary needs but here are the ingredients I used for the cake:
- Sunflower Oil: You can use vegetable oil or coconut oil. Note: coconut oil will make a thicker batter.
- White Caster Sugar: I used fine white caster sugar. We’re talking superfine sugar but not icing or powdered sugar.
- Flour: All purpose, self raising or gluten free works.
- Milk: I used oat milk but this recipe works well with other plant milks or regular milk too.
- Red Food Coloring: Not all red food coloring is vegan. Head on to the ‘FAQ’ section of this post to read more.
- Cocoa Powder
- Baking Soda
- Baking Powder
- White Vinegar
Those are all of the ingredients I used to make this red velvet cake but a red velvet cake isn’t complete without a generous amount of luscious cream cheese icing. Here’s what you need for that:
- Icing Sugar aka powdered sugar or confectioners sugar.
- Zest of 1 lemon and juice ½ a lemon: this is optional but it really lifts the icing and makes it refreshing.
- Cream cheese: Plant based, lactose free or regular, make sure to choose brick style cream cheese but do not choose cream cheese spread. Spreads are softer and will result in runnier icing.
A Note On Cream Cheese
The kind of cream cheese you use matters. I’m not picky about the texture of my icing -runny or thick- I just need it to taste good. BUT if you have a preference, choose brick style cream cheese not spreadable cream cheese.
Here’s a comparison. The same recipe but different types of cream cheese. On the left is a vegan brick style cream cheese. See how thick and stabilized it is. On the right is lactose free cream cheese spread. The icing is runnier.
Now that we’ve gotten all of that out of the way, let’s get baking.
How To Make Eggless, Vegan, Gluten Free Red Velvet
This low FODMAP vegan cake recipe is a one bowl recipe which means all you have to do is sift the dry ingredients into a bowl, add the wet ingredients and whisk everything together until combined.
Bake the cake in an 180C or 356F oven for 40 minutes. Check the doneness of the cake by inserting a knife or toothpick into the center of the cake.
This recipe makes 12 large vegan gluten free red velvet cupcakes. Simply fill a cupcake tray lined with cupcake liners ½ way and bake for 20 minutes.
Top this eggless red velvet cake with a luscious and easy cream cheese icing by mixing everything together for a minute or 2 in a stand mixer. Once the cake is cooled, you can divide the cake into two layers and spread the cream cheese icing on the cake.
That’s it, a straightforward easy red velvet cake recipe that’s absolutely mind blowing. The next section will come in handy if you have leftovers or need to make this recipe ahead of time.
Storing & Freezing The Cake
Pinched for time? You can bake the cake 3 days ahead and make the icing a day before you plan on serving it. Assemble the cake a day before (or on a day) you’re planning to serve it.
This cake keeps well for up to 3 days in a fridge. You can also freeze this cake with or without the cream cheese frosting:
- Freeze the cake in slices: Have leftovers? Divide the cake into slices and wrap each slice with saran wrap or plastic wrap. Place it in a ziplock bag and freeze.
- Freeze the cake separately: Freeze the cake and cream cheese frosting separately in ziplock bags.
The cake can be frozen for up to 3 months. Thaw the cakes at room temperature or overnight in the fridge.
I think we’ve covered everything possible about this eggless red velvet cake. Still have some questions about this easy red velvet cake recipe? Hop on to the next section and maybe you’ll find your answer there.
Frequently Asked Questions About Eggless Red Velvet Cake
This eggless red velvet cake is super easy to make and it’s absolutely delicious but not everything always goes as planned. Here are some of the web’s most asked questions about eggless red velvet cake:
What can you substitute for eggs in red velvet cake?
Some common egg substitutes are applesauce, whipped aquafaba (chickpea water) yogurt, silken tofu, ripe bananas or ground flaxseed. The amount will vary depending on the ingredient.
Why my eggless cake is not fluffy?
Eggs are an important factor in most cakes but that doesn’t mean you can’t make a light and fluffy eggless red velvet cake. Make sure your oven is preheated and use leavening agents like baking soda and baking powder to help the cake rise.
Make sure your baking soda and baking powder are not older than 6 months. This can affect how the cake rises.
How do you make a cake rise without eggs?
You can substitute eggs with a number of ingredients like yogurt, applesauce, ripe bananas or ground flaxseeds.
You can also make a super fluffy light red velvet cake with whipped aquafaba which is the water from canned chickpeas or use both baking soda and baking powder to help the cake rise.
Why is red velvet cake not suitable for vegetarians?
It may not be suitable for vegans or vegetarians even if a red velvet cake recipe is vegan and eggless because some food colorings contain something called carmine or cochineal. These are beetles that are used to make red food coloring. Avoid food dyes with these ingredients for vegan cakes.
Can I use beetroot powder instead of food coloring?
Yes, you can. Mix red beet root powder with equal amounts of water to make a paste. The color may not be as red as other food dyes.
Is there vegan red food coloring?
Yes, there are a few plant or chemical based food dyes on the market. Wilton and Americolor are one of them. It is not vegan if red food dye contains the ingredient, “carmine.” This ingredient is made with crushed beetles.
Is Wilton red food coloring vegan?
Wilton and Americolor gel food coloring are chemical based and vegan. Both brands do not test on animals and will give your vegan eggless red velvet cake a bright red hue.
Any advice on how to keep the frosting from turning runny?
Do not use cream cheese spread and if you do, double up on icing sugar to stabilize the frosting. Always go for brick style cream cheese for thick cream cheese frosting instead of runny.
Is it okay to assemble and frost this cake the night before?
Yes! You can assemble the cake and decorate it the night before. Make sure to keep in an airtight container in the fridge.
Can I make cupcakes with this recipe?
Yes! This recipe is perfect for cupcakes and makes 12 large cupcakes and 24 mini cupcakes.
That’s everything about this eggless red velvet cake recipe, folks. I guarantee that this cake will win over anyone who isn’t a red velvet cake fan. It’s light, rich, delicious and absolutely delicious.
A one bowl vegan, gluten free, low FODMAP eggless red velvet cake recipe that tastes like the real deal.
Looking for more eggless, vegan and gluten free desserts?
Eggless Red Velvet Cake (Vegan & Gluten Free)
This show stopping eggless red velvet cake recipe is the only recipe you'll need. It's easy to make, absolutely delicious and you can't even tell that it's gluten free or vegan.
- Eggless Red Velvet Cake:
- 200g or 1 1/4 cup gluten free flour (all purpose flour works too)
- 200g or 1 cup caster sugar
- 245g or 1 cup plant milk (regular works too)
- 110g or 1/2 cup sunflower or vegetable oil
- 10g or 1 tbs cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tbsp white vinegar
- 1 tsp red food coloring
- Cream Cheese Icing:
- 227g or 8 oz vegan cream cheese, softened at room temperature *see notes
- 73g or 1/2 cup icing sugar
- zest of 1 lemon
- juice of half a lemon
Preheat oven to 180C or 356F.
Line cake tin with baking paper.
Add the sugar into a large bowl and sift the dry ingredients (flour, cocoa powder, baking powder and baking soda) into the bowl.
Add all the wet ingredients (plant milk, sunflower oil, vinegar and red food coloring) to the dry ingredients and whisk everything until combined.
Baking directions for cake or cupcakes:
Pour into an 8inch cake tin and bake for 40 minutes. Check doneness of cake by inserting a toothpick or knife in the middle of the cake. It should come out clean. If not, continue to bake for another 5-10 minutes.
This cake recipe also make 12 large cupcakes. Pour the cake batter into prepared cupcake tins and bake for 20 minutes.
Let the cake cool before icing it.
Whip the cream cheese on high speed for 1-2 minutes.
Mix in the icing sugar, lemon zest and lemon juice.
Once the cake is cooled, spread the icing on the cake.
- The type of cream cheese you use matters. Choose brick style cream cheese over the spreadable kind. The softer the cream cheese, the runnier the icing.