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.
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 🙂
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.
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!