Easy Vegan Chocolate Mayonnaise Cake

One of the biggest questions vegans new and old have about vegan baking is “how do I substitute eggs?”. While there are a list of things that all work with varying success to get lift and texture, this recipe contains an easy solution because it contains a secret ingredient. Vegan mayonnaise! Yep, you heard me. It acts as both the egg and fat replacer! There are a number of good vegan mayonnaise products out there so use your favorite but I really liked Hellmann’s (or Best Foods on the west coast) vegan mayo in this.

Another key step to baking is to sift your dry ingredients. No need to buy a special sifter (although if you have one, that’s fine) as you can use a small strainer to sift them onto a piece of wax paper. You’ll get a few lumps at the end which can be pushed through with a spoon.

This recipe was popular during the Great Depression and war time when eggs and butter were rationed and not readily available. It’s a no brainer for vegans now that we have great mayonnaise options out there. All original recipes call for water but I’ve added cold coffee instead. Coffee has a way of enhancing the chocolate flavor without overpowering it and just tasting like coffee. You can use leftover drip coffee or make an espresso and add enough water to make a cup like I did.

Chocolate chips are another addition that amp up the chocolate flavor in this cake. It can be baked as a loaf, Bundt cake (pictured), as cupcakes or as 2 round cakes that can be frosted and layered.

I really like Dutch process cocoa for this recipe. The flavor is deep and rich but regular cocoa will work as well but it won’t be as intense a chocolate flavor. You can find it in stores or buy it online. I have a link to my Amazon store where you can see the brand I use.

Baking times might vary as all ovens are a little different so consult an online baking guide if you need times for different sized pans. I hope you enjoy this simple yet decadent chocolate cake!

Easy Vegan Chocolate Mayonnaise Cake

Recipe by Kreg

4.8 from 5 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

55

minutes

An easy one bowl vegan chocolate cake recipe made with mayonnaise!

Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon kosher salt

• 1/2 cup unsweetened cocoa powder (use Dutch processed for a more pronounced chocolate flavor)

• 1 cup vegan mayonnaise

• 1 cup vegan or organic cane sugar

• 1 cup brewed coffee (room temperature)

• 2 teaspoon pure vanilla extract

• 1/2 cup vegan chocolate chips or chunks

Directions

• Preheat oven to 350° and grease and flour a Bundt cake pan.
• Sift together the flour, baking soda, salt and cocoa onto A piece of wax paper using a sifter or small strainer.
• Using a large bowl or an electric mixer beat together the mayonnaise and sugar. With the mixer on the lowest speed, alternately add the flour mixture and cold coffee to the mayonnaise and sugar mixture in three batches beating well after each addition and beginning and ending with the flour mixture. Stir in the vanilla and beat for another two minutes. Add the chocolate chips last and combine.
• Pour the batter into the prepared pan and tap it on the counter to get rid of any large air bubbles then bake for about 55 minutes or until a cake tester inserted comes out clean and the cake is slightly springy to the touch. Cool completely before slicing and serving.
• If you want to top the cake with a decadent ganache, you can find my simple recipe here.

Recipe Video

Notes

• You can substitute whole wheat pastry flour for up to half of the regular flour.
• This cake can also be baked as cupcakes, in a loaf pan or as a 2 layer cake.
• Additional mixins could be nuts, and/or flaked coconut.
  
• If you don’t want to use coffee, you can use water.

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