I’m not a baker and it’s rare to find a cake on my blogs, BUT I wanted to create an easy Vegan Chocolate Mayonnaise Cake that is perfect for Easter. It’s also perfect for making everyday cupcakes and features the most delicious vegan buttercream frosting. You can find a variety of vegan-friendly sprinkles online. Here’s just one example {*affiliate link}
Let’s make our cake!
The first step in making our cake is to sift the dry ingredients starting with all purpose flour. This will help give us a light and fluffy crumb.
Granulated sugar is up next…
Followed by cocoa powder. Use the best you can find because it really makes a difference. I used this one {*affiliate link} and it was the best tasting chocolate cake and even BETTER buttercream frosting I have ever tasted.
Baking powder…
and baking soda go in to be sifted.
Next we’ll work with our vegan mayonnaise. I am using this one {*affiliate link} and it is my personal favorite vegan mayo. I just grew up on Hellman’s/Best Foods and it’s the closest to that memory for me. Any vegan mayo you like will do! 🙂
A little bit of water…
and plenty of vanilla extract round of the list of ingredients.
Mix well, until light and fluffy. Meanwhile, line a baking pan with parchment. I am using 6″ round pans which you can find here {*affiliate link} or you can simply double the recipe and use two 9″ round pans.
By the way, don’t skip the parchment. Even with cooking spray, it will likely be very difficult to remove otherwise.
Let them cool in the pan for 15 to 20 minutes then remove to a rack to cool completely.
Combine all of the ingredients for the vegan chocolate buttercream frosting.
I sliced each 6″ round in half so that I could have four layers. This is completely optional but allows for even more buttercream frosting and how can that be a bad thing? 😉
I’ve adjusted the vegan chocolate buttercream recipe to one and a half of what I used to allow room for error since one batch was just cutting it too close for me.
I used this decorative pastry scraper to create the texture in the sides of the cake. Simply align it with the edge of the cake and spin, removing any excess frosting {*affiliate link}
I think this cake is perfect on its own but even better with a vegan vanilla bean ice cream on the side.
Did you make this recipe for Vegan Chocolate Mayonnaise Cake? Leave me a comment below and let me know what you thought.
And if you enjoyed the recipe, why not PIN IT FOR LATER! 🙂
Vegan Chocolate Mayonnaise Cake
Ingredients
FOR THE VEGAN CHOCOLATE MAYONNAISE CAKE:
- 1 1/2 c All Purpose Flour
- 3/4 c Sugar
- 2 tbsp PLUS 2 tsp Unsweetened Cocoa Powder
- 1 1/8 tsp Baking Powder
- 3/4 tsp Baking Soda
- 3/4 c Vegan Mayonnaise
- 3/4 c Water
- 3/4 tsp Vanilla Extract
FOR THE VEGAN CHOCOLATE BUTTERCREAM FROSTING:
- 6 tbsp Vegan Margarine softened
- 6 tbsp Vegetable Shortening
- 3/4 c Unsweetened Cocoa Powder
- 3 c Powdered Sugar sifted if needed
- 6 tbsp Almond Milk any non-dairy milk works here
- 1 1/2 tsp Vanilla Extract
Instructions
TO MAKE THE VEGAN CHOCOLATE MAYONNAISE CAKE:
- Preheat oven to 350 degrees and line baking pans with parchment.
- Sift together the dry ingredients and add the remaining ingredients directly to a mixer. You could also use a hand mixer for this.
- Evenly divide the batter between your baking pans (I use a scale, but it's not necessary. Just get as close as you can.) Bake for about 30 minutes or until the center is set and a toothpick inserted comes clean.
- Cool cakes in the pan for 15-20 minutes then remove and continue to cool completely on a rack.
TO MAKE THE VEGAN CHOCOLATE BUTTERCREAM FROSTING:
- Combine the softened vegan margarine and shortening in the bowl of an electric mixer (or hand mixer) until well combined. Add the remaining ingredients (sifting the powdered sugar if needed) until light and fluffy.
TO ASSEMBLE THE CAKE:
- Split the two cakes evenly so that you have four layers in total. Lay one layer down on a cake plate and frost. Repeat until all layers have been frosted.
- Use the remaining buttercream to frost the sides. You can use a fork or a pastry scraper to smooth the sides or create a pattern.
- Add sprinkles to the top, if desired.
2 comments
Hi would this cake work using a 10 inch deep pan? I would like 3 layers. How long should I cook it for? Thanks, carolyn
I just made this cake and my two kids had no idea it was vegan! What I liked the most is that there were no complicated ingredients. The frosting is fantastic – light and fluffy – and the cake has a good crumb and nice flavor. I actually had to substitute all vegan butter as I didn’t have shortening, and also add a bit of vegan yogurt for the vegan mayo as I had only half a cup of the mayo; I’m sure it would be even better by strictly following the recipe. Hope to see more vegan desserts on here!