Wednesday, March 8, 2017

Vegan Chocolate Mayonnaise Cake with Quick Vegan Chocolate Glaze


Vegan Chocolate Mayonnaise Cake with Quick Vegan Chocolate Glaze

I honestly can't think of anything more comforting than CHOCOLATE! Now as a certified Choco-holic, I can tell you that if I have a craving for anything, I go for the chocolate over anything else...well maybe tacos but hey a girl has plenty of options these days. I love the fact that you can also make so many different concoctions with it, from brownies, whoopie pies, pies, etc. but cake has got to be by far the most decadent as far as chocolate goes. Now if you go old school with it and cover it decadently in chocolate glaze, I think you have a marriage made in chocolate heaven. 

For those who don't know mayo was a very common ingredient in Cakes back in the day. I can remember my mom making my grandfather his favorite cake whenever he asked, and it was always Chocolate-Mayonnaise with Boiled 7 minute frosting. Now this is definitely a nod to that traditional cake our parents and grandparents had growing up. 

You may think why mayo? I'll tell you, you won't even know it's there. It acts as he oil obviously but also helps make it vegan without the eggs (using vegan mayo of course). You'll notice that I make this in a bundt pan, making it even more classic. When you pair it with the glaze, it makes for a very Chocolate-y experience and for any chocolate lovers like me out there, I'll accept your "Thanks Yous" now...You're welcome! So let's get down to the most important thing here...EATING CAKE! You can enjoy this on its own, but it's also great with vegan whipped cream or vegan ice cream...Drool! But of course you can just eat it on its own, if you have to I guess right? ;) 

I hope this settles any Chocolate craving you maybe having. Enjoy...and I won't tell anyone you licked the spatula repeatedly. 

Vegan Chocolate Mayonnaise Cake with Quick Vegan Chocolate Glaze


2 cups flour, sifted 
1 cup organic sugar or coconut sugar 
1/2 cup organic cacao powder or vegan cocoa powder (I used Navita's Naturals) 
2 teaspoons baking soda
1/4 teaspoon salt
1 cup Vegan Mayo (I like Just Mayo)
1 cup water
1 teaspoon organic pure vanilla extract (I used Frontier Co-op Organic Fair-Trade extracts) 

Recipe Add/Fix: I also added in 1 teaspoon vinegar (I used apple cider). It's not necessary but I like it in my baked goods, apples it a bit. Optionals


Preheat your oven to 350 degrees.

Prepare a bundt pan by lightly greasing the interior with cooking spray. Next, lightly sprinkle some cacao or cocoa powder (or flour) around the interior of the pan, it should easily stick to the cooking spray. Do not over do it, you just want a thin layer around. Tap it out to shake off excess.



In your stand mixer, using a large mixing bowl and a whisk attachment. Combine together the sifted flour, sugar, cacao powder, baking soda, and salt until well blended. Add the mayonnaise to the flour mixture, along with the water and vanilla extract. Gentle whisk until well incorporated, no lumps of flour left behind. Careful not to over mix.  

Spoon the batter into the prepared bundt pan. Bake for 35-40 minutes. 



Check for doneness by inserting a wooden toothpick into the cake. If the toothpick comes out clean and the cake bounces back, the cake is ready. Remove from the oven to rest for 5 minutes and then flip out onto a cooling rack over a cookie sheet (that will come into play later). Allow to cool completely before glazing. 

*Note: You can skip the Glaze and enjoy it on its own OR frost this cake at this point and use it for any event you have in mind.*

Quick Vegan Chocolate Glaze


2 Tablespoons Coconut Oil
3 Tablespoons Organic Cacao Powder
1 1/4 cups Organic Powdered Sugar 
3-6 Tablespoons warm water, as needed 
1 teaspoon organic pure vanilla extract 


Melt the coconut oil. Add all other ingredients. Stir until well mixed, shiny, and smooth. Add more water if you want it thinner at this point. Poor the ganache over the cake allowing it to flow evenly down the sides and into the centre of the classic bundt cake shape and drip down on that cookie sheet underneath (told you that would come into play). 


This will hardened up once you let it stand for 20 minutes or so, even quicker in the fridge. This will also shine nice because of  the coconut oil. Once it hardens, take it off the wire rack and place it on a nice plate or stand for serving. Serve with vegan whipped cream, ice cream, or by itself. Enjoy!



  1. Exactly what I was searching for! Can this also be made in a nine inch square pan?

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