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Out of eggs? You can still make this delicious gluten free mayonnaise cake because mayonnaise contains eggs! No additional eggs are needed. Mayonnaise makes moister cakes. Just be sure to use a recipe like this one that has strong flavors like chocolate, cinnamon, lemon, etc. They mask the lemon or vinegar in the mayonnaise. Meanwhile, you can use a 9 x 9 or 9 x 13-inch dish to make this cake. So good!
Link You May Need:
Chocolate Frosting Recipes (even dairy-free) (my fave is the Swiss Meringue)
Gluten Free Chocolate Mayonnaise Cake
An easy gluten free cake made without the use of fresh eggs. This moist gluten free chocolate mayonnaise cake will have everyone asking for more.
For One 9-inch Round Layer Cake:
- 2/3 cup granulated sugar
- 2/3 cup mayonnaise Best Foods
- 1 cup + 3 tablespoons Carla’s Gluten Free All-Purpose Flour Blend (see above link for recipe
- 1/3 cup unsweetened cocoa powder I used Dutch-processed, plus more for dusting
- 1 teaspoon gluten free baking powder
- 1/4 teaspoon baking soda
- 2/3 cup water at room temperature
- 1 teaspoon instant gluten free espresso powder or freeze-dried coffee
- 2/3 teaspoon pure vanilla extract
For Two 9-inch Round Layer Cakes:
- 1-1/3 cups granulated sugar
- 1-1/3 cup mayonnaise Best Foods
- 2-1/4 cups + 2 tablespoons Carla’s Gluten Free All-Purpose Flour Blend see above link for recipe, plus more for dusting
- 2/3 cup unsweetened cocoa powder I used Dutch-processed, plus more for dusting
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon baking soda
- 1-1/3 cups water at room temperature
- 2 teaspoons gluten free espresso powder or freeze-dried coffee
- 1 teaspoon pure vanilla extract
Preheat the oven to 350°F. Oil one or two 9-inch baking dish(es); line the bottom(s) with parchment paper and oil the top of the paper; dust the sides with cocoa powder; set aside.
Beat together the sugar and mayonnaise on medium speed until the sugar breaks down, about 5 minutes.
In a separate bowl, sift together the flour blend, cocoa powder, and baking soda. In a separate cup, combine the water, coffee/espresso, and vanilla. Add one third of the dry mixture to the mixing bowl and mix to combine, alternating with half of the coffee/espresso mixture. Mix on low speed just until combined after each addition.
Scoop the batter into the prepared baking dish. Bake on the center shelf of the preheat oven 35 – 45 minutes or until the cake springs back when lightly touched in the center and a toothpick inserted in the center comes out clean. The cake should also be pulled away from the sides of the pan.
Remove from the oven and allow to cool in the pan for 10 minutes. Flip onto your hand and transfer to a wire rack to cool completely (IMPORTANT).
Frost as desired or dust the top with confectioners’ sugar. Slice and serve. Freezes well too.