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Wednesday, 13 September 2017
Mayonnaise Chocolate Cake (vegan option)
overnight sourdough bread which worked well.
The chocolate cake recipe is one that I had handwritten in my notebook many years before I started blogging or even surfing the net. It fascinated me then and continues to do so.
And I wondered from time to time if a vegan mayonaise would also work in this recipe. I was recently reminded of this by a Vegan Brownie recipe by Seitan is My Motor that uses vegan mayo. So having a jar of Kingland soy mayonnaise in the fridge that wasn't being used, gave me a good opportunity to try it.
I also liked the frosting, based on this one but using dark chocolate and less icing sugar. It is as creamy as it is sweet and gave the cake the little bit of extra sweetness it needed without making my teeth ache.
I am sending this cake to We Should Cocoa and to a new baking event called Baking Crumbs.
More vegan chocolate cakes at Green Gourmet Giraffe:
Chocolate spice cake (v)
Coconut and chocolate chunk cake (v)
Green ombre chocolate cake (v)
Vegan chocolate (layer) cake (v)
Zucchini brownie with smoked walnuts (v)
Chocolate Mayonnaise Cake
3 cups plain flour
1 cup sugar
6 tbsp cocoa
3 tsp bicarb soda (baking soda)
1/4 tsp salt
1 1/2 cups mayo
1 cup water
3/4 cup milk
1 tsp vanilla
60g dark chocolate
2-3 dessertspoons butter of margarine
Mix dry ingredients in a large mixing bowl. Lightly whisk together wet ingredients in a medium mixing bowl. Pour wet ingredients into dry ingredients and stir gently until combined.
Scrape into a greased and lined 13 x 9 inch baking tin. Bake at 180 C for 35-40 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack.
Ice with chocolate frosting (melt chocolate, cook slightly and mix in margarine then mix enough icing sugar to have a soft icing). Keeps for 4-5 days in an airtight container.
NOTES: the recipe I based this on had 1 1/2 cups sugar and 3/4 cup water. I used vegan mayonnaise, milk, chocolate and margarine. Any old frosting or buttercream icing would work instead of the frosting I used. I used half white and half wholemeal flour. My tin was actually 12 x 8 inch which might be why it was a nice high cake and needed about 10 more minutes in the oven.
On the Stereo:
The Swell Season: Glen Hansard and Markéta Irglová