mayonnaise chocolate cake gluten-free Print

gluten-free chocolate dream cake

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This is a one-bowl cake, full of flavor and so easy to make. It’s the chocolate cake I tried to make 6 years ago.

Recipes like these are why we created our gluten-free all-purpose flour. You don’t have to think here. Just weigh it out and put it in the bowl. But if you have teff flour around the house — like we do here — then make 1/4 of the flour’s volume teff instead. That’s going to be a very chocolatey taste.

If you want to intensify the chocolate taste even more, use 1 cup of strong dark coffee in place of the water. If you know you will be serving it to kids, you might want to use decaf instead.

Ingredients

1 13x9 sheet cake
280 grams (2 cups) gluten-free all-purpose flour
2 cups organic cane sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup mayonnaise
1/4 cup shortening
1 cup hot water
1/4 cup cocoa powder
1/2 cup non-dairy milk
2 eggs
1 teaspoon vanilla

Directions

Prepare to bake. Heat the oven to 400°. Grease a 9x13x2-inch baking pan with the fat of your choice.

Combine the dry ingredients. Whisk together the flour, sugar, baking soda, salt, and cinnamon in a large bowl. Set aside.

Boil the mayonnaise and cocoa powder. Set a small pot over medium-high heat. Add the mayonnaise, shortening, hot water, and cocoa powder. Whisk them together until everything has broken down to a thick liquid. Bring the liquid to a boil. Turn off the heat. Pour the hot liquid into the flour and sugar bowl. Stir them together.

Finish the batter. Add the non-dairy milk, eggs, and vanilla to the batter. Stir everything together with a rubber spatula until the batter is thick and glossy, with no visible flour remaining. Pour the batter into the prepared pan.

Bake the cake. Bake the cake until the edges have started to slightly pull away from the pan and a toothpick inserted into the center comes out clean, about 35 minutes. Remove the cake from the oven.

Let the cake cool for 1 hour before cutting it up and diving in.

 

Feel like playing? I haven’t tried it yet, but if you want to make this cake vegan, use a vegan mayonnaise. Then, replace the eggs with 4 ounces of aquafaba. (Haven’t read about this yet? It’s the liquid at the bottom of a can of chickpeas. Best egg replacer I’ve ever found.) Let us know how that works for you.

The original recipe called for buttermilk. We used plain almond milk and liked the cake. But if you want, you can “buttermilk” that non-dairy milk by stirring in 1 teaspoon of lemon juice and letting it sit for 15 minutes before making the cake batter.