Eggless Red Velvet Bundt Cake

Ingredients Notes & Substitutions

• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. 
• Baking Powder & Baking Soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Unsweetened Cocoa Powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe. 
• Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
• Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. 
• Regular Plain Yogurt: You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
• Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
• Vinegar: You can use apple cider vinegar or white vinegar.
• Paste or Gel Red Color: The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll use less. This is the brand I use > Food Coloring

Step By Step Recipe Photo Tutorial

The general instructions for the cake part are fairly simple. For complete instructions, scroll down for the full recipe.

Step 1 – Sift The Dry Ingredients into A Large Bowl

Step 8 – Decorate

Depending on your personal taste, you can add more or less frosting or no frosting at all. As you can see, I added a lot of frosting; after all, what is a cake without frosting, right? I used my go-to recipe for cream cheese frosting! I applied the frosting with a spatula and then add some red velvet crumbs on top.

Adapt This Recipe for Other Food Allergies

This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.

Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes so the flour has time to hydrate and soften before baking it.

Dairy-Free: Use your favorite dairy-free or vegan butter. Also, use dairy-free yogurt.

My favorite dairy-free butter brands for baking are:

• Miyoko’s Creamery Organic Vegan Butter.
• Earth Balance Vegan Buttery Sticks

Storing & Freezing Instructions

Store: Leftover cake can be stored (well-wrapped) at room temperature for 3-4 days. It can also be stored in the refrigerator for a smidge longer.

Freeze: This cake can be frozen for up to 1 month. To freeze the Eggless Red Velvet Bundt Cake, make sure the cake cools completely and wrap it in several plastic wrap layers to ensure it is tightly sealed. An extra layer of aluminum foil wouldn’t be a bad idea, either. It’s a small step that offers extra protection against freezer burn!

Defrost the cake at room temperature before serving and frosting. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen.