Eggless Red Velvet Cake

Ingredients

For the cake:

• ½ cup (150gm) unsalted butter at room temperature
• 1 cup (397gm) condensed milk
• 1½ cup milk
• 1 tsp vanilla extract
• 4 tsp red food colour
• 1 tsp vinegar
• 1.5 cup (263gm)  all-purpose flour 
• 1 tbsp cocoa powder
• ¾ tsp baking soda
• 1 tsp baking powder
• pinch of salt

For cream cheese frosting:

• 250 gm cream cheese at room temperature
• 2 tbsp unsalted butter at room temperature
• 1 tsp vanilla extract
• 2 cup icing sugar 
• for garnish:
• 3 tbsp grated chocolate

Instructions:

• Take butter and condensed milk in a large mixing bowl.
• Beat the butter and condensed milk until its smooth and fluffy.
• Add milk, vanilla extract, red food colour and vinegar, combine and beat well.
• Also sieve in flour, cocoa powder, baking soda, baking powder and salt.
• Beat the batter on low speed till its smooth and fluffy.
• Bake the cake at 180-degree Celsius or 350 degrees Fahrenheit for 40 minutes.
• Cool down the cake completely.
•  Layer and decorate the eggless red velvet cake with cream cheese frosting.

Cream cheese frosting recipe

Take 250 gm cream cheese and 2 tbsp unsalted butter in a large mixing bowl.
Add in 1 tsp vanilla extract and 2 cup icing sugar.mix and beat till the frosting turns smooth and fluffy.
continue to beat until thick and firm. add more icing sugar if frosting is watery.

Layering eggless red velvet cake recipe:

•  Trim the top of the cake if there is a bulge. 
•  Cut the cake in centre dividing into 2 equal half.
• Place a layer of baked cake on turning table.
• Spread the generous amount of prepared cream cheese frosting.then place another baked cake.
• Start spreading frosting over the sides of cake carefully.
• Also, spread a generous amount of prepared cream cheese frosting.
• Then with the help of offset spatula, spread the prepared frosting evenly and garnish with grated chocolate.
• Finally, eggless red velvet cake is ready, cut the cake into the desired shape and serve.
• Store in the refrigerator to serve later.

Eggless Red Velvet Cupcakes

Ingredients:

• All-purpose flour 1¼ cup
• Castor sugar 1 cup
• Cocoa powder 2 tbsp
• Baking powder  ½ tsp
• Baking soda  ½ tsp
• Salt ½ tsp
• Milk  1 cup
• Vinegar 1tsp
• Oil ⅓ cup
• Red food colour  as needed 
• Vanilla Essence 1 tsp

Instructions:

• Pre-heat oven to 180C.
• In a medium-sized bowl, sift together flour, baking soda, baking powder, salt and cocoa powder.
•  Add sugar and oil beat until everything mixes well. Set aside.
• In another small bowl add milk, vinegar to room-temperature and set aside for 5 minutes or until milk curdles.
• Once it curdles, beat in oil, red food colour and vanilla essence.
• Take the flour+sugar bowl and make a well in the centre, pour in the liquid ingredients and stir well.
• Beat for only 30 seconds, do not overbeat  Otherwise, your cupcakes will not be fluffy and moist.
•  pour into 12-14 cupcake cases and bake for 15-17 minutes, depending on your oven.
• once done, check if the toothpick inserted in the centre of the cupcake comes out clean 
• Leave in the pan for 3-5 minutes and then lift.
• Gently place them on a wire stand and cool completely before icing.

Eggless Red Velvet Microwave Mug cake

Ingredients:

• All-purpose flour - 1/4 cup or 4 tbsp
• Sugar - 3 tbsp
• Cocoa powder, unsweetened - 2 Tsp
• Baking soda - 1/8 tsp ( 1 fat pinch)
• Milk - 4 tbsp
• Vegetable oil - 1 tbsp
• White vinegar - 1/8 Tsp
• Red food colour - 1/4 Tsp
• Vanilla Extract - 2 drops
• White chocolate chips - for topping

Instructions:

• In a medium-sized bowl, sift together flour, baking soda, salt and cocoa powder
• Mix all the wet ingredients together into a microwave-safe mug using a fork until batter is smooth.
• Add the dry ingredients and mix using a fork till the batter is free of lumps and is smooth.
• Sprinkle white choco chips on top if using.
• Cook in Microwave at high for 1 minutes and let it sit inside for another min before taking the mug out.(every microwave is different so cooking may vary)
• Let cake cool slightly
• Serve with a cream cheese frosting or with a sprinkle of icing sugar on top.