Eggless Red Velvet Cake
Few showstopper desserts feel as indulgent as a deeply crimson, cocoa-kissed layer cake blanketed in tangy cream cheese frosting — and this version delivers every bit of that drama. The secret to skipping eggs without losing any of the tender, moist crumb is a simple flax egg: just ground flaxseed stirred into water until it thickens into a gel that binds the batter beautifully. A combination of softened butter and neutral oil keeps the layers rich and soft, while buttermilk and a splash of white vinegar add that subtle tang that makes red velvet so distinctive. The cream cheese frosting is thick, luscious, and just sweet enough to balance the cocoa — spread generously between the layers and over the whole cake, it's the kind of finish that makes people ask for seconds before they've finished their first slice. A short chill in the fridge before slicing is the one step you don't want to skip, since it helps the frosting set and gives you those clean, picture-perfect layers. This recipe yields 12 generous servings, making it ideal for birthdays, celebrations, or any occasion that calls for something truly impressive on the table.
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 ½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 ½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- ½ cup neutral oil (such as canola or vegetable oil)
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 1 tsp white vinegar
For the frosting
- 16 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency — this is your flax egg.
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