Chocolate mayo cake

One bite of this heavenly chocolate cake and you’ll be a mayo cake convert for life.

About this recipe

Decadent chocolate cake made with mayonnaise. Yep, that creamy condiment you slather on sandwiches is about to become your new favorite baking ingredient. Before you start questioning our sanity, hear us out:

It’s delicious. Mayo adds a richness and depth to the flavor of your cake that will have everyone at the birthday party asking you for the recipe.
It’s pantry-friendly. That trusty jar of mayo in your fridge replaces the eggs, milk and oil/butter you’d usually need.
It’s plant-based perfection. Using our vegan Just Mayo, you can whip up the most heavenly vegan chocolate cake without needing a bunch of specialty ingredients. Plus, no eggs or dairy means this cake is friendly to those with food allergies or sensitivities as well.

So go ahead, embrace the unexpected and let mayo be the hero your chocolate cake deserves. We’ve included a basic chocolate buttercream recipe, but feel free to use your own recipe or slather this cake with a store-bought frosting. For more vegan baking recipes or allergy-friendly treats, check out our full recipe collection. If chocolate cake feels too indulgent for your next baking project, consider a nice loaf of egg-free banana bread or plant-based cornbread.

Serves 10-12

For the cake

1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
¾ cups organic white sugar
¾ teaspoon baking soda
1 teaspoon baking powder
¾ cup (165g) Just Mayo
¾ cup (6oz) water
1 teaspoon vanilla extract

Chocolate buttercream frosting

1 cup (8oz) plant-based butter (Country Crock Plant Butter recommended)
¼ teaspoon salt (if using unsalted butter)
¾ cup unsweetened cocoa powder (Dutch process recommended)
3 ½ cups powdered sugar
1 tablespoon vanilla extract
2-3 tablespoons unsweetened non-dairy milk

Equipment

8- to 9-inch cake pan
Oven
Whisk

01 / 05

Prepare the oven and pans

Preheat oven to 350°F (180°F). Lightly grease an 8- to 9-inch baking pan (square or round), then dust it with cocoa powder. Tap the pan over the sink to shake off any excess cocoa.

02 / 05

Combine the dry ingredients

Sift the dry ingredients into a large bowl: the flour, cocoa powder, sugar, baking soda and baking powder.

03 / 05

Add the wet ingredients

Stir in the Just Mayo until it’s distributed in the dry ingredients. Then, gradually pour in the water and vanilla, mixing just until smooth.

04 / 05

Bake the cake

Pour the batter into the greased cake pan. Bake at 350°F (180°F) for 30 minutes, until the cake is cooked through the middle and a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool. You can leave it in the pan or transfer it to a serving platter. Once completely cooled, frost with chocolate buttercream or the frosting of your choice.

05 / 05

Make the frosting (optional)

While the cake cools, make the plant-based buttercream frosting. Soften the plant-based butter carefully, either letting it sit at room temperature for 20 to 30 minutes, or microwaving it in extremely short segments. Use a hand mixer or standing mixer to cream the butter and the salt, if using. Sift in the cocoa powder and 3 ½ cups of the powdered sugar. Add the vanilla and 2 tablespoons of plant-based milk. Beat the frosting until smooth and fluffy. If the frosting is too dry or thick, add additional milk 1 tablespoon at a time. If it’s too soft or loose, add extra powdered sugar ¼ cup at a time. You can make the frosting ahead of time and store it in the refrigerator or freezer until ready to use. Let it come to room temperature and re-whisk it if needed to soften it further.

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