Chocolate Cake

Name: Chocolate Mayo Cake
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 18
Ingredients: 1 1/2 cups finely ground cashew or almond flour; 1/4 cup coconut flour, sifted; 1/4 cup unsweetened, pure cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon sea salt; 3 tablespoons egg substitute; 1/2 cup maple syrup; 1/2 cup Primal Kitchen Mayo with Avocado Oil; 1 teaspoon pure vanilla extract; 1/2 cup dark chocolate chips, melted; 1/2 cup plus 6 tablespoons filtered water; 1 1/2 cups coconut oil, softened (not melted); 1 1/2 cups powdered monk fruit; 1 teaspoon pure vanilla extract; 5 tablespoons cocoa powder

May 13, 2020

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A well-crafted chocolate cake can persuade even the staunchest anti-dessert person to indulge in a bite (or three). The best chocolate cake recipes yield a meltingly tender crumb and flavor that balances the bitter undertone of real cocoa with added monk fruit sweetener. Thick chocolate icing crowns the umber-colored cake with a creaminess that lingers on the tongue and earthy cocoa for a decadent dessert that's almost chocolate overload.

This chocolate cake doesn't use butter, flour or other grains, oil, sugar, or artificial sweeteners. We achieved the tender cake crumb by using egg substitute and our creamy homestyle Mayo with Avocado Oil. The result is a gluten-free dessert so rich and chocolatey that you won't notice a difference between it and the traditional version!

Chocolate Mayo Cake

Rated 5.0 stars by 1 users

Servings

Prep Time

75 minutes

Cook Time

45 minutes

Calories

384

Old-fashioned Great Depression recipes are great for those times when eggs are scarce or too pricey to use for baking. Made with our original avocado oil mayo instead of whole eggs, this delicious dessert is a riff on Martine Partridge's chocolate mayo cake recipe, which was inspired by her grandmother and appeared in our first cookbook.

Our mayo is made with Certified Humane® cage-free eggs, so you do get them in the cake without using up your whole eggs or yolks.

Ingredients

1 1/2 cups finely ground cashew or almond flour
1/4 cup coconut flour, sifted
1/4 cup unsweetened, pure cocoa powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3 tablespoons egg substitute
1/2 cup maple syrup
1/2 cup Primal Kitchen Mayo with Avocado Oil
1 teaspoon pure vanilla extract
1/2 cup dark chocolate chips, melted
1/2 cup plus 6 tablespoons filtered water

For the frosting:

1 1/2 cups coconut oil, softened (not melted)
1 1/2 cups powdered monk fruit
1 teaspoon pure vanilla extract
5 tablespoons cocoa powder

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Directions

Preheat oven to 325ºF.
Lightly grease a 9-inch springform pan with coconut oil or avocado oil spray. Line the bottom of the pan with parchment paper that's cut to fit the bottom.
To sift the flour, place a bowl underneath a fine-mesh sieve. Pour the coconut flour onto the fine-mesh sieve and tap the side of the sieve with your hand. The flour should tumble into the bowl and leave any clumps in the sieve (discard those).
In a small bowl, combine the cashew flour, sifted coconut flour, cocoa powder, baking soda, and salt.
Melt the chocolate chips in the microwave, or in a double boiler on the stove (place a heat-safe bowl on top of a pot with lightly boiling water, and stir the chocolate chips until they melt). Cool the chocolate before combining with other ingredients.
In a separate bowl, mix egg substitute with 6 tablespoons of water. Let egg replacement sit for 1 minute to thicken.
Once egg replacement has thickened, add maple syrup, mayo or whipped spread, vanilla, and cooled melted chocolate to the egg replacement. Use a stand mixer or electric mixer (you can also use an immersion blender) and beat together on high for 1 minute.
Alternate adding the dry ingredients and the filtered water in two batches each to the egg and mayo mixture. Beat to combine. You should have a pourable batter without lumps.
Pour batter into prepared cake pan, and bake for 40–45 minutes, or until cake is set in the center. The cake is done when a toothpick or cake pick inserted into the center comes out clean.
Remove from the oven and allow to cool for 30 minutes before removing cake from the springform pan. After 30 minutes, remove the cake from the pan and place on large plate or cooling rack to cool completely.
Frost as desired. You can use our chocolate frosting recipe (see below), or frost with whipped coconut cream topped with fresh berries and/or chocolate shavings. Alternatively, you could omit the frosting and dust the cake with powdered monk fruit, or a mix of powdered monk fruit and cocoa.

For the frosting:

Combine the softened coconut oil with the monk fruit in a bowl; use a stand mixer or electric mixer to beat until there are no lumps.
Add the vanilla and cocoa powder to the frosting. Beat together until well combined.
Chill the frosting in the refrigerator for 10 minutes before using. Once cake cools completely, frost with the chocolate frosting using an offset spatula or a butter knife.
If you made the cake in two or more cake pans, frost the top of each layer first, then place the unfrosted cake layer on top of the frosted one. Repeat steps until all layers are on top of the cake. When you get to the top layer of the cake, add enough frosting to the top layer to frost the top of the cake as well as the sides of the cake.
Refrigerate any leftover frosting in an airtight container for up to one week.

Recipe Note

Note: You can use this cake recipe to bake one large rectangular cake, or you can use smaller 9" round cake pans to create a layered cake. If you use smaller cake pans, you'll need to adjust the bake time—the smaller layers won't require as much bake time, so keep an eye on your cakes so they don't overcook and dry out.
Nutrition information calculated using Cronometer.