Eggless Red Velvet Cake
Global • Vegetarian
How to Make Eggless Red Velvet Cake (Traditional & Healthy Version)
Eggless Red Velvet Cake is a beloved global classic, featuring a moist, tender crumb with a vibrant red hue and a slight cocoa flavor. Traditionally popularized in the United States, this cake has found its way into Indian homes and bakeries, especially for celebrations and tea-time gatherings. The Indian adaptation often uses locally available ingredients, replacing eggs with yogurt (curd) or vinegar, making it suitable for vegetarians and those following an eggless diet. The subtle tanginess, delicate sweetness, and signature velvety texture make this cake stand out, while the health-conscious version swaps refined flour and sugar for healthier alternatives. In India, Red Velvet Cake is a favorite at birthdays, anniversaries, and festive occasions, symbolizing love and joy with its striking color. By modifying the recipe and using ingredients like whole wheat flour (atta) and oil instead of butter, this snack becomes both guilt-free and delicious. Enjoy it as a special treat or a mid-day snack with chai, knowing it fits well into a balanced diet.
Ingredients(for 1 generous slice (about 1/8th of a 7-inch cake))
- 1 cup Whole wheat flour (atta)
- 1 tablespoon Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Jaggery powder (or coconut sugar)
- 1/2 cup Curd (dahi, thick)
- 1/2 cup Milk (low-fat)
- 1/4 cup Vegetable oil (use sunflower or olive oil)
- 1 teaspoon Vanilla essence
- 1 teaspoon Apple cider vinegar (or white vinegar)
- 1 tablespoon Natural red food color (beetroot juice or gel)
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 7-inch round cake tin and line the base with parchment paper.
5 minutes
Ensure the oven is fully preheated for even baking.
- 2
In a mixing bowl, sift together whole wheat flour (atta), cocoa powder, baking powder, baking soda, and salt.
3 minutes
Sifting aerates the flour for a lighter texture.
- 3
In another bowl, whisk together curd (dahi), jaggery powder, oil, and vanilla essence until smooth. Add beetroot juice (or natural red food color) and mix well.
4 minutes
Use room temperature curd for best results.
- 4
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix gently using a spatula; do not overmix.
4 minutes
Overmixing can make the cake dense.
Why This Dish is Healthy
By substituting refined ingredients with whole grains, natural sweeteners, and healthy fats, this recipe supports weight management and stable blood sugar. Whole wheat flour boosts satiety and gut health, while jaggery and curd make it nutrient-dense. The absence of eggs and use of low-fat dairy make it accessible for vegetarians and those watching cholesterol. It’s a delicious, guilt-free treat perfect for mindful snacking.
This Eggless Red Velvet Cake uses whole wheat flour (atta) instead of refined maida, increasing fiber and B vitamins. Jaggery provides minerals like iron and potassium, while curd adds protein, calcium, and gut-friendly probiotics. Cocoa offers antioxidants, and using beetroot juice as natural coloring adds nutrients. The cake is lower in saturated fat due to oil and reduced sugar content, making it more suitable for calorie-conscious diets. Each serving is a balanced snack with moderate carbs and protein.
Pro Tips
- 💡Tip 1: Use beetroot juice for a natural red color and added nutrition.
- 💡Tip 2: Ensure all wet ingredients are at room temperature for a uniform batter.
- 💡Tip 3: Avoid overbaking to keep the cake moist and tender.
- 💡Tip 4: For vegan adaptation, substitute curd and milk with plant-based alternatives.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Snack or Tea-time
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 370.0 kcal |
| Protein | 4.2 g |
| Carbohydrates | 52.0 g |
| Total Fat | 16.0 g |
| Fiber | 1.2 g |
| Sugars | 32.0 g |
| Iron | 1.6 mg |
| Calcium | 65.0 mg |
| Sodium | 320.0 mg |
| Potassium | 90.0 mg |
| Vitamin A | 90.0 IU |
| Vitamin C | 0.2 mg |
| Magnesium | 14.0 mg |
| Zinc | 0.3 mg |
| Phosphorus | 60.0 mg |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.5 mg |
| Vitamin B6 | 0.0 mg |
| Folate | 18.0 µg |
| Cholesterol | 0.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B12 | 0.0 µg |
