A moist and soft Red Velvet Cake made without eggs!
I’m not an artist. Heck, I don’t even have the patience to frost cakes elegantly. I usually follow a minimalist approach to cooking / baking. But some cakes demand your attention. And this Red Velvet Cake is one of those cakes. As you can probably already see, I didn’t do a very good job of frosting the cake. But believe me when I tell you – this has to be one of the best eggless cakes I’ve baked in a long time. I’m sure YOU will do a better job of frosting this cake than I did.
Let’s talk about the texture. Moist, soft, crumbly and chocolaty in every single bite. The subtly sweet cream cheese frosting adds a nice flavor dimension to the intensely red and chocolaty cake. I’d say this stays well in the refrigerator for 1 or 2 days; but I doubt it’ll last that long. You’ll need great self-control to resist the urge to have another slice.
Do save some of the batter to bake separately in a cupcake mold. This way, you can make the “red crumbs” to use to decorate the cake without having to cut into the perfectly baked cake. If your cake butchering skills are as stinky as mine are, then you’re going to need this tip! (more…)