Vegan Chocolate Mayonnaise Cake
Vegan Chocolate Mayonnaise Cake with Vegan Chocolate Buttercream Frosting
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 slices
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
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:
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.
THIS RECIPE INCLUDES A BIT MORE BUTTERCREAM THAN YOU NEED. ONE BATCH JUST WASN'T ENOUGH TO COMPLETE THE LAYERS.
THIS RECIPE ALSO WORKS GREAT FOR CUPCAKES!