Chocolate Mayonnaise Cake has been a staple dessert in our house for a long time. I used to make them with boxed cake mix and store bought mayonnaise before I began my Trim Healthy Mama journey.
I finally cracked the code on how to make our family favorite with healthier ingredients to fit within the Trim Healthy lifestyle that we enjoy!
Chocolate Mayonnaise Cake is something you find at family picnics, cookouts and special occasions all through the United States, so what better time to share this time honored cake recipe with you than for labor day weekend.
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One of the best things about this cake is that it uses ingredients that you will already have on hand for your Trim Healthy Mama journey. Baking has always been one of my passions and chocolate cake is my preference. So lets get to it and make a Chocolate Mayonnaise Cake that shines.
I do want to share with you that this cake was a crowd pleaser with the neighbor kids as well as our family and friends. I believe I have found our new “birthday cake” recipe.
This chocolate mayonnaise cake recipe also makes some amazing cupcakes that rival those from a sugar filled bakery.
Tips For Making Chocolate Mayonnaise Cake
Use fresh mayonnaise ( You may want to check out my 5 Minute Mayo to use in this cake, just omit the spices)
Let your ingredients come to room temperature before mixing.
Make this awesome Whipped Chocolate Ganache for frosting your mayonnaise cake or just because it is amazing!
Making a Dry Chocolate Cake Mix
The dry ingredients of this cake make for a wonderful dry chocolate cake mix to keep on hand or gift to a fellow THM with directions written on a pretty tag tied to a jar or zip top baggie.
Substitutions and Modifications
One thing that invariably happens with recipes like this are that mama’s ask for ways that they can substitute ingredients or modify the recipe when they do not have an ingredient on hand. So here are some of the modifications and Substitutions that will work without changing the taste or texture.
- If you do not have THM Baobab Boost Powder or THM Oat Fiber
- use oat fiber — your cake batter will be thinner
- use psyillium husks — heat water before adding to the batter and omit the xanthan gum.
- If you do not have Xanthan Gum
- sprinkle a small amount of gluccie across your batter as you are mixing in the last stage of instructions.
- bloom 2 teaspoons of THM Just Gelatin in 1 TBS cold water — heat the rest of the water before adding to batter
- add this while beating in the water.
- If you are using a different Sweetener
- Use this Sweetener Conversion Chart from the Trim Healthy Mama Website
Chocolate Mayonnaise Cake Recipe
- Serves: 12
- Serving size: 1 Slice
- Calories: 209
- Fat: 19g
- Carbohydrates: 8g
- Sodium: 376mg
- Fiber: 5g
- Protein: 5g
- Cholesterol: 112mg
- ⅔ cup coconut flour
- ⅔ cup unsweetened cocoa powder
- ¼ cup THM Baobab Boost Powder
- 1¼ teaspoons baking soda
- 1¼ teaspoons baking powder
- ¼ teaspoon THM MIneral Salt
- ¼ teaspoon xanthan gum
- 6 eggs
- 1¼ cups THM Gentle Sweet w/o xylitol
- 1 teaspoon vanilla extract
- 1 cup mayonnaise
- 1⅓ cups water
- Whipped Chocolate Ganache
- Preheat oven to 350 degrees. Grease 2 8" round pans, set aside. (I always line my cake pans with parchment and spray it with coconut oil cooking spray to avoid sticking)
- In a medium bowl combine coconut flour, cocoa powder, THM Baobab Boost Powder, baking soda, baking powder, salt and xanthan gum. Stir well to combine. ( you can store this mixture as a cake mix)
- In a large bowl beat eggs, sweetener and vanilla at high speed until light and fluffy (about 3 minutes).
- Add mayonnaise beating it at low speed.
- Alternate adding dry ingredients with adding water, beginning and ending with the dry ingredients.
- Divide batter evenly between prepared pans
- Bake at 350 degrees for 33-35 minutes or until toothpick comes out clean.
- Cool for 10 minutes in the pans; remove from pans and cool completely.
- To Make Cupcakes (20)
- Pour batter into silicone cupcake liners or use paper liners to avoid sticking.
- Bake at 350 for 25 minutes
Glenda says
If I wanted to bake in a bundt pan or a 9×13 pan what would bake time be? Also bake time for cupcakes?
Judy says
In a 13 x 9 it would be the same bake time. I haven’t tried it in a bundt pan yet but it may need a few more minutes (3-5) Cup cakes is 25 minutes 🙂
Joy says
Hello judy, what substitute would you recommend for eggs?
I really want to make this cake but can’t have eggs.
Judy says
I think you could use aquafaba, but I have never tried it.
soccermom27021@yahoo,in says
Baking blend instead of coconut
flour?
Judy says
Honestly, I don’t think it will work with baking blend. All of the measurements would be different. I will try to work on 1 that uses baking blend over the next couple of weeks 🙂
Marjori Miller says
Looks DELISH! Is there a specific reason you used Gentle Sweet without Xylitol? I only have the original GS with X & desperately want to make this. 😀 Thanks!!
Judy says
You can use your regular Gentle Sweet with the xylitol 🙂 We have pets so I use the one without to keep them safe.
Victioria says
Did I understand correct when it says to use the psyillium husk in place of baobab? I have everything except that.
Judy says
You can use oat fiber or psyillium to replace the baobab yes 🙂
Susan says
Should this cake be refrigerated?
Judy says
I would. We did not and it was fine, however I used salted butter in the ganache.
It did not last long, between the neighbors and my husband it was gone the next day .. lol
Diana says
I made this and it turned out heavenly! The cake smelled like a box cake cooking in the oven and the texture is great! Question: is the carb count listed above the total carb count or net carb count? Thanks!
Judy says
it is the total carb count
Rusty says
Have you tried turning this into a vanilla cake (leaving out the cocoa or adding additional something in place of the cocoa)? Thanks!
Judy says
That is actually on the agenda for today 🙂
Michelle says
Just wondering if u were able to come up with a vanilla cake using same type of recipe. This chocolate mayo cake is the best one I have tried so far. You nailed it! If you can figure one out it would be a definite game changer for me. Thank you!
Judy says
I did 🙂 I am writing up the post today and will get it published tonight or tomorrow — I am sorry for the delay, life happened
Michelle says
Bless you. This makes me so happy!!
Judy says
Thanks for asking me to do this!!
Cindy Young says
This looks (and sounds) amazing!!!
Judy says
It did not last long between the neighbors and my husband. I actually had to make a second one about 3 days later… lol
Naomi says
I didn’t see the link to the recommended ganache. Also, it’s OK to use store bought mayo right? If so, do you recommend traditional or with olive oil?
Judy says
I have used both store bought and homemade — I normally buy with olive oil when I buy store bought
Peggy says
Can u substitute Greek yogurt or sour cream for mayo?
Judy says
yes you can
Kari says
Hey there! I just made this cake yesterday. The flavor is on point!! I subbed THM Oat Fiber exact measurement for the baobab. I also didn’t have Xantham gum, so I sprinkled approx 1t of gluccie over the batter toward the end of mixing. I put it in the fridge overnight after frosting with your chocolate ganache recipe. However, today when I finally cut a piece after lunch, there’s a slight chalky or fine grit texture when chewing. Any idea what might have caused that? Aside from that, this is one of my favorite on plan chocolate cake recipes! Thanks for your help!!
Judy says
I’m not sure unless it was the sweetener recrystallizing
Haleigh says
I’m looking for the frosting recipe… I don’t see it anywhere. Can you post it, pretty please?!?!
Judy says
I tried to add it to the recipe card … but here is the link 🙂 Whipped Chocolate Ganache (THM S, Low Carb)
Pattie says
Do you have the white icing recipe version?
Tina Wall says
Would I be able to use honey and stevia as a sweetener instead?? If so how much would you use?
Judy says
You could, but because honey tends to spike my blood sugar I am not sure what the measurement would be
Kathy says
I cannot wait to make this cake, I had all the exact ingredients! I have my eggs out coming to room temp now. I was in such a hurry to make up the dry ingredient the night before I accidentally put my sweetener in with the cake mix…oops. So it really is like a dry cake mix. I will just whip my eggs then add the dry alternately with the water and make it! I will let you know how it turns out this way.
Rhonda Crumby says
I am making this cake into cupcakes. Will they freeze well?
Judy says
yes they should freeze without an issue 🙂
Michelle says
I’m assuming you used a full fat mayo? Could a low fat mayo be used?
Judy says
yes I used a full fat mayonnaise, but I am sure it would work with a lower fat version 🙂
Carol Hayes says
Thank you for this great recipe! I made it today for my 70th birthday celebration and it was very good. It is not exactly what I should be eating since I am doing WW now, but at least it was sugar free and low carb! My son has to eat low carb now, so he enjoyed it. I’m sure it is calorie dense with all that butter in the frosting, but I enjoyed it too. 🙂 My 97 year old Mom liked it after she put a packet of sugar on it! LOL