Chocolate Mayonnaise Cake Recipe

If you think mayo is just for sandwiches, then you’re in for a delicious surprise. When used instead of oil in a chocolate cake, the result is a luscious texture that’s just the right balance of moist and fluffy. Because the recipe calls for a cup and a half, you’ll want to use a high-quality mayo. We opted for Sir Kensington’s Organic Mayonnaise. In addition to being USDA-certified organic and non-GMO, it’s made with humanely raised, free-range eggs. It’s also full of rich flavor—not that you’ll taste it in the cake—but future sandwiches will benefit from what’s left over in the jar!

Chocolate Mayonnaise Cake Recipe

Yield: 10 to 12 servings
Active Time: 30 minutes
Total Time: 1 hour

Ingredients

For the cake
3 cups gluten-free baking flour
1¼ cups granulated sugar
½ cup Regeneratively Grown Organic Cacao Powder/a>
2 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon kosher salt
1½ cups mayonnaise
1½ cups cold brew coffee
2 eggs, room temperature

For the frosting
3 cups confectioners’ sugar
½ cup Regeneratively Grown Organic Cacao Powder
½ teaspoon kosher salt
6 tablespoons butter
¼ cup half-and-half
1 teaspoon vanilla extract

Instructions

Make the cake
Preheat oven to 350 degrees. Grease two 9-inch cake pans with baking spray. Line bottom of pans with parchment paper.

In a large bowl add flour, sugar, cocoa, baking powder, baking soda, and salt; whisk. Fold in mayonnaise until fully incorporated. Add cold brew and eggs; blend until smooth. Divide batter evenly into prepared pans.

Bake for 25 to 30 minutes, or until a toothpick inserted in the middle of cake comes out clean. Cool on a wire rack for 5 to 10 minutes, then remove from pans to let cool completely.

Make the frosting
While the cakes bake, make the frosting. Sift together the confectioners’ sugar, cacao powder, and salt in a medium bowl. In a stand mixer, cream butter until smooth. Gradually beat in sugar mixture alternately with half-and-half. Add vanilla, and beat until light and fluffy. Frost cake as desired.

Recipe by: Angela Gaines
Photo credit: Paul Delmont