Hi
I have wanted to try to make a Red Velvet cake for some time now and I finally have the opportunity. But one of the guests is allergic to eggs
Do you guys have any recipes or tips and tricks for me?

We don't have Red Velvet here in Sweden so this will be the first time I ever make or taste one

Thanks

//jessica

I don't know if they have this in sweden, but you can use egg replacer like this http://www.ener-g.com/egg-replacer.html in any regular recipe to make it egg-free. I find that this doesn't work as well if you need more than 2-3 eggs, though.

I don't think we have that in Sweden

Hi! I have an egg free recipe that I've used for both chocolate and vanilla cupcakes. It should be able to be tweaked to make a Red Velvet. Red Velvet is basically a vanilla cake with some cocoa powder, vinegar and buttermilk as the liquid. I'll post the original chocolate and vanilla versions, then what I would suggest for Red Velvet, then the directions which are the same for all the flavors.

Chocolate version:
1 1/2 cup AP flour
1 cup granulated sugar (can use 3/4 cup packed brown sugar)
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla
1 tbsp vinegar (white or apple cider)
1 cup water (can be substituted with coffee, or add instant coffee powder)

Vanilla version:
2 cups AP flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 1/2 tsp vanilla
1 tbsp vinegar (white or apple cider)
1 cup water or milk

Suggested Red Velvet version: (I have not made it like this)
2 cups minus 2 tbsp AP flour
2 tbsp cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 1/2 tsp vanilla
1 tbsp + 1 tsp vinegar (white or apple cider)
1 cup buttermilk

Directions:
1. Preheat oven to 350. Line the cupcake pan (yields 15)
2. Sift together the dry ingredients (flour, sugar, baking soda, salt, cocoa powder) into a large bowl.
3. Make three holes in the dry mix and pour into each: vanilla, oil and vinegar.
4. Pour milk (water/coffee/buttermilk) over everything. Mix well. (Can be mixed with just a hand whisk!!!)
5. Pour into the cupcake pans and bake 18-20 minutes.



If you decide to use it, let me know how it goes. Good luck and happy baking!

Thanks you so much for all the recipes

I will try them out. The Party isn't for a while yet, but I'll be sure to post an update as soon as I've tried the Red Velvet version.

Perhaps I'll make a trial cake to ease my curiosity

Thanks again

//Jessica

I've tried the Red Velvet version of the recipe now and it turned out great.
Well besides that I should have left it in the oven for a couple of more minutes

It tasted great, was firm but not stodgy.
I put a bit of lemon zest in the cream cheese frosting and it was divine.
I'll be making this the next time I need an egg-free cake

Thanks so much for the help