I have heard a lot about these old fashion chocolate mayonnaise cakes and friends have raved about how they are the most delicious and amazing and easy cakes. Well, I was skeptical since I am not mayo’s biggest fan but being the open-minder baker that I like to think I am, I decided to give it a try.
I’ve learned a lot about mayonnaise cakes over the last couple of weeks. The first one is that I will probably never be able to spell mayonnaise without spellcheck. But the most important one is that this is an awesome vegan chocolate cake recipe!! With all the vegan mayos on the market now and the fact that it is a one-bowl recipe, this is my new go-to cake recipe.
Oh – and it doesn’t taste anything like mayo!
This cake was developed during the depression in the states when eggs and butter were scarce to the average American family. Mayo jumped in and filled the void and the result was a perfectly moist fluffy cake with a great crumb texture. Vegan mayo gives the exact same results! I adapted the recipe from Duke’s traditional chocolate mayo cake recipe, but added some ingredients that makes a big impact on the overall flavor and takes the cake from a depression treat to a chocolate experience. The espresso powder elevates the chocolate flavor and the high quality ground dark chocolate chips give a depth to the overall texture.
I made this recipe twice, both with Vegenaise (first time with original, second with grapeseed oil) and both times had great results. The Vegenaise has a tiny bit of mustard powder in it, while it’s not noticeable I may try the Hellman’s (Best Food’s) vegan mayo next time since it has very mild ingredients. There are also so many easy vegan mayo recipes if you are up for making your own!
The frosting for this cake was different than most of my other recipes. It is a simple, not-to-sweet recipe full of creamy chocolate-y goodness. I only used Miyoko’s butter in this recipe with no shortening since it is a beautifully simple cake and I don’t need to worry about structure or melting. If you keep this cake in the covered in fridge between eating, the frosting does seperate a little. It is just the natural oils doing their thing, let the cake get to room temp and spread out the buttercream again. It will be good as new!
Old Fashion Vegan Chocolate Mayo Cake
- 360 g (3 cups) All-Purpose flour
- 25 g (5 Tbsp) Cocoa Powder, sifted
- ½ tsp Espresso Powder
- 1 Tbsp Baking Soda
- ¼ tsp Salt
- 300 g (1-½ cup) Sugar
- 336 g (1-½ cup) Vegan Mayo, I use Vegenaise
- 1-½ tsp Vanilla
- 1-½ cups Plant-Based Milk, I use unsweetened almond
- ½ cup Chocolate chips, coarsely ground
- 1 cup Vegan Butter, I use Miyoko's
- 480 g (4 cups) Powdered Sugar
- 40 g (½ cup) Cocoa Powder, sifted
- Preheat oven to 350F and grease and flour a 9×13 baking pan.
- In a large mixing bowl add all the dry ingredients (flour, cocoa powder, baking soda, espresso powder, salt and sugar) and whisk well.
- Add the wet ingredients (vegan mayo, vanilla and milk) to the dry and stir until well combined and not lumps remain. Grind the chocolate chips (they will be different sizes, it just needs to be coarsely ground). Fold in the chocolate chips to the batter.
- Pour batter into pan and bake 25-30 minutes, or until a toothpick comes out of the center cleanly. Set aside and let cool.
- While the cake is cooling, place the room temperature butter in a mixer and beat until creamy. Add half the powdered sugar and mix until combined. Then add the rest of the powdered sugar, the cocoa and 1 Tbsp of liquid and beat for 2-3 minutes. Add the other 1-2 Tbsp of water if needed for desired texture of frosting and beat an additional minute.
- Once cake is completely cooled, frost and serve!