Stove-Top Red Velvet Cake

If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will work perfectly in your stove-top red velvet cake recipe.

For a dairy-free version of the stove-top red velvet cake, you can use almond milk or coconut milk in place of buttermilk. Additionally, you can replace the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 3 tablespoons of water for each egg) for a vegan option. Use a plant-based oil to keep it vegan as well.

To store leftover stove-top red velvet cake, let it cool completely and then cover it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing it for up to 3 months.

Stove-top red velvet cake pairs wonderfully with cream cheese icing, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent treat, consider adding chocolate sauce or fresh berries on the side.

To make a stove-top red velvet cake, start by mixing the wet ingredients (oil, eggs, buttermilk, vanilla essence, vinegar, and red coloring) in one bowl and the dry ingredients (bicarbonate of soda, salt, cocoa powder, flour, and sugar) in another. Combine both mixtures and pour the batter into a greased and lined pot. Place the pot on a frying pan over low heat and cook for about 45 minutes, or until a skewer comes out clean. Let it cool before decorating with cream cheese icing.