Eggless Red Velvet Bundt with Cream Cheese Glaze

Husband wants red velvet so husband gets red velvet. I am an obedient wife you see.

But more importantly, I needed an excuse to use up leftover cream cheese glaze. This bundt here is the perfect vehicle. And since mum was going to want some too….I made it eggless.

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It’s a super simple one bowl recipe. You can bake it in a regular cake tin or even a loaf tin if you don’t have a bundt pan. It will taste just as good.

Ingredients

Cake

  • All purpose flour – 1 & 3/4 cups + 2 tbsp
  • Sugar – 1 & 1/2 cups (I whizz the sugar briefly in a blender to break down the large sugar granules)
  • Cocoa powder – 2 & 1/2 tbsp
  • Baking soda – 1 & 1/2 tsp
  • Salt – 3/4 tsp
  • Oil – 3/4 cup
  • Milk – 1 & 1/2 cups
  • White vinegar – 2 tbsp
  • Vanilla extract – 2 tsp
  • Red food colouring – 2 tsp (I used Wilton Red-Red)

Cream cheese glaze

  • Cream cheese – 180 grams or 3/4 cup approx. ( I used one tub of salted Britannia cream cheese)
  • Whipping cream – 1/4 cup
  • Icing sugar sifted – 1 cup
  • Vanilla extract – 1 tsp

Method

Cake

  • Preheat oven to 170 degree Celsius
  • Coat the bundt pan with a thin layer of oil and dust it with flour. This step is importantย as it ensures the cake slides out of the pan neatly and in one piece
  • Sift together flour, sugar, cocoa powder, baking soda and salt and set it aside
  • In another bowl, whisk the oil, milk, vanilla extract and red food colouring till the mixture becomes frothy
  • Add the dry ingredients into the wet ingredients and stir just until combined. Do not over-mix.
  • Add the vinegar and stir to combine
  • Pour it out into the bundt pan. Smooth the top of the batter and bake in a preheated oven for about 20 minutes.
  • Rotate the pan once at the 10 minute mark. The cake is done when a toothpick inserted into the cake comes out clean

Cream Cheese Glaze

  • Whip cream cheese and whipping cream till it becomes light and fluffy
  • Add icing sugar and whip thoroughly till it is combined
  • Add vanilla extract and whip for about 3 minutes
  • Glaze should be runny. If it becomes too thick you can thin it out by adding milk 1 tsp at a time. If it is too thin you can add icing sugar 1 tbsp at a time.
  • Leftover glaze can be stored in an air tight container in the refrigerator for up to 3 days

Pour glaze over the cake and enjoy!

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