Eggless Red Velvet Cake

Ingredients:

All Purpose Flour (Maida) – 250 gms
Corn Flour – 5 tsps
Unsalted Butter – 115 gms
Granulated Sugar – 300 gms
Buttermilk – 240 ml
Egg Replacer – 2 tsps (heaped)
Vanilla Essence – 1 tsp
Cocoa Powder – 20 gms
Natural Red Food Coloring – 2 tbsps ( I diluted 1/2 tsp red food color powder in 2 tbsps of beetroot juice)
Vinegar – 1 tsp
Baking Soda – 1 tsp
Salt – 1/2 tsp

For Icing:

Ready to use Creamy Vanilla Icing – 1 tub (250gms) or more
Dessicated Coconut – 5 tbsps
Food Coloring – 1/2 tsp (Beetroot Juice / Red Food Color)

Method:

1. 1. Sift together all purpose flour, corn flour, cocoa powder and salt together thrice.
   2. Preheat the oven to 180 degrees C.
   3. Grease a 9″ round cake tin with some fat and dust it evenly.
   4. Mix the dessicated coconut with 1/2 tsp of beetroot juice or red food color. Keep aside.
   5. Mix 2 tsps of Egg Replacer in 2 tbsps of water. Keep aside.
   6. Beat butter until soft and creamy using a electric mixer.
   7. Now add sugar and beat until light and fluffy.
   8. Add diluted egg replacer and vanilla essence. Mix until it blends well.
   9. Mix the food coloring liquid with buttermilk thoroughly and add half the quantity of this liquid to the beaten butter mixture. Mix with an electric mixer at low speed.
   10. Now add half the quantity of the flour and mix.
   11. Add the remaining buttermilk, mix and then add the remaining flour. Mix well with low speed electric mixer.
   12. Take vinegar in a small bowl. Add baking soda. Mix well. When this mixture turns fizzy, quickly add this to the cake batter.
   13. Pour this batter to the prepared cake tin.
   14. Bake at 180 degrees C for about 45-50 minutes or until the skewer inserted in the centre of the cake comes out clean.
   15. Remove from oven and place the tin on a wire rack. Let it cool down completely.
   16. Unmould the cake and refrigerate for 2-3 hours.
   17. Divide the cake horizontally into two halves.
   18. Place one half on the on a serving plate.
   19. Spread some icing evenly on the surface. If you have more than 1 tub (or 250 gms) spread a thick layer of icing.
   20. Now place the other half of the cake and spread the icing evenly on the surface of the cake.
   21. Now spread the icing evenly throughout the sides of the cake.
   22. Sprinkle the colored desiccated coconut on the edges of the cake.
   23. Refrigerate for 30 minutes.
   24. Serve.