Mayonnaise cake seems like something someone who was hoarding for the apocalypse would invent while trying to use up their food stash. It definitely tastes better than you would expect most post apocalyptic meals to taste, especially since it’s full of chocolate.
I made this for my husband’s birthday, and didn’t tell him there was mayonnaise in it until he finished his piece. This recipe definitely beats out my old chocolate cake recipe; I have to thank Hampton Creek for the original. I’ve posted it below if you’re too lazy to click the link, but I didn’t make any changes beyond pan size and it came out perfect.
If you haven’t tried Just Mayo yet, you need to leave your house and go buy some right now. There’s even a $2.50 coupon on their website, so you’re basically getting it for free. This stuff is better than regular egg based mayonnaise and way more sustainable. I’ve tried it on sandwiches, in chickpea salad, with sambal on sushi, and straight off the spoon. Granted, I tend to get over enthusiastic about new products, but Hampton Creek is a really great company and worth a try, even if you’re not vegan.
• 3 cups all-purpose flour
• 1 ½ tsp baking soda
• 1 ½ cups white sugar
• 2 ½ tsp baking powder
• 1/3 cup unsweetened cocoa powder
• 1 ½ cups vegan mayonnaise
• 1 ½ cups water
• 1 ½ tsp vanilla extract
1. Preheat oven to 350˚F. Grease a 9×11 pan.
2. Whisk together dry ingredients. Once dry ingredients are fully blended (some small lumps are fine) add in mayo.
3. Stir in water and vanilla and whisk until most lumps are gone.
4. Bake at 350˚F for 30 minutes. Remove from oven and frost once cake is cool.
(I used a coconut oil/butter frosting, but it wasn’t perfect, so I’m not going to post the recipe.)