*EGGLESS & NO MOULD* RED VELVET CAKE IN A SAUCEPAN
Episode 5 of #NoOvenNoProblem ☀️, a series where I make your favourite desserts at home WITHOUT an oven 💁🏻♂️ The easiest way to make a Red Velvet Cake without a mould, this recipe gets you a super soft, moist eggless cake without much hassle 🤌🏻 Try it and see your midweek blues fly away in minutes 🥰
Ingredients
🤌🏻1+1/4 cup milk, warm
🤌🏻2 tbsp white vinegar
🤌🏻1 cup castor sugar
🤌🏻½ cup sunflower oil
🤌🏻¼ cup yogurt/ homemade curd
🤌🏻1/2 tsp red gel food colour
🤌🏻1+ ½ cup all purpose flour
🤌🏻1 tbsp cocoa powder
🤌🏻1 tsp baking soda
For the cream cheese frosting
🤌🏻1+1/2 cup (338g) butter, softened
🤌🏻1 tsp vanilla extract
🤌🏻3/4 cup cream cheese, softened
🤌🏻3 cups icing sugar
Method
1. Start by mixing warm milk and vinegar together. If you don’t have vinegar you can use same quantity of lemon juice. Let it rest for 5 minutes and you’ll see it will began curdling. Set this aside.
2. In a bowl, add castor sugar, vegetable oil, yogurt, buttermilk and red gel food colour. Mix everything together until well combined.
3. Now add sifted dry ingredients - all purpose flour , cocoa powder and baking soda and mix well until you don’t see any large flour pockets in the batter.
4. Pour the batter in a 6 inch saucepan greased with sunflower oil or butter and lined with parchment paper.
5. Now, take a tawa or frying pan set over low to medium heat and place the saucepan over it and cover it with a lid. Cook it for 45-50 mins or until a skewer inserted in the centre comes out clean.
6. For the cream cheese frosting, start by adding softened butter and vanilla extract in a bowl. Beat it with an electric whisk until it becomes light and fluffy. Next, add softened cream cheese and beat again until fully combined.
7. Gradually add sifted icing sugar to the butter and cream cheese mixture, mixing it in slowly and in parts. Continue mixing until everything is well combined. Chill the buttercream in the refrigerator until the cake has cooked and cooled.
8. After the cake is baked, let it cool to room temperature before demoulding it from saucepan. Decorate the cake with the prepared buttercream and enjoy!
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