gluten free Chocolate mayonnaise cake

Gluten-free chocolate mayonnaise cake

This gluten-free chocolate mayonnaise cake has an unexpected secret ingredient, and it is probably already there in your pantry. When you don’t have any eggs, or milk, or oil, you can always bake with…mayonnaise! Yes, the old trick used by some American grandmothers. Adding mayonnaise in the cake batter replace eggs and oil at the same time. The cake will be moist and so soft, and most important it will not taste like mayonnaise.

It’s one of the easiest and quickest gluten-free chocolate cakes recipe in the world. It comes together in 5 minutes and bakes in half an hour. It’s a classic and simple taste, perfect for breakfast.

Notes

Since the mayonnaise is replacing the eggs and the fat element (oil, butter, nut butter we usually include), it has to be a traditional mayonnaise. No light versions or vegan ones are allowed for this one, sorry πŸ™‚

You can replace the rice flour with:

  • a ready to bake gluten-free baking mix
  • a mix of fine corn flour and white buckwheat flour.

The corn starch is there to give even more softness. It can be replaced with

  • potato starch,
  • tapioca starch or
  • chestnut flour.

Gluten-free chocolate cake

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Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 300 g / 1Β 1/4 cup of mayonnaise

  • 200 g / 7 oz water

  • 300 g / 2Β 1/2 cups white rice flour

  • 60 g / 1/2 cups corn starch (or potato starch)

  • 120 g / 10 tbsp brown sugar

  • 70 g / 9 tbsp unsweetened cocoa powder

  • 50 g / 1/4 cup chocolate (optional, any type)

  • 15 g / 3 tsp baking powder

How to

  • Pre heat the oven to 180Β°C / 360Β°F.
  • Mix the mayonnaise (300 g / 1Β 1/4 cup) with cold water (200 g / 7 oz) until completely melted.
  • Fold in the rice flour (300 g / 2Β 1/2), corn starch (60 g / 1/2), sugar (120 g / 10 tbsp), cocoa powder (70 g / 9 tbsp) and mix well.
  • In the end, add the baking powder (15 g / 3 tsp).
  • Line a 26 cm / 10″ cake tin with baking sheet and pour the batter in.
  • Chop down your favourite type of chocolate and fold it in the batter.
  • Optionally, top the cake with sugar sprinkles, almonds slices or fresh raspberries.
  • Bake at 180Β°C / 360Β°F for 35 minutes.

Notes

  • You can bake this cake in a smaller tin if you want it to be higher. Consider to check the batter 5 minutes before and after the indicated baking time.

Other chocolate recipes…

If you are not too much into this gluten-free chocolate mayonnaise cake and are looking for a more decadent desserts, involving cream and lots of chocolate, take a look at these chocolate and raspberries tarts: to die for!

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