Vegan Chocolate Mayonnaise Cake
Vegan Chocolate Mayonnaise Cake with Vegan Chocolate Buttercream Frosting
Servings 8 slices
Ingredients
FOR THE VEGAN CHOCOLATE MAYONNAISE CAKE:
- 1 1/2 c All Purpose Flour
- 3/4 c Sugar
- 2 tbsp PLUS 2 tsp Unsweetened Cocoa Powder
- 1 1/8 tsp Baking Powder
- 3/4 tsp Baking Soda
- 3/4 c Vegan Mayonnaise
- 3/4 c Water
- 3/4 tsp Vanilla Extract
FOR THE VEGAN CHOCOLATE BUTTERCREAM FROSTING:
- 6 tbsp Vegan Margarine softened
- 6 tbsp Vegetable Shortening
- 3/4 c Unsweetened Cocoa Powder
- 3 c Powdered Sugar sifted if needed
- 6 tbsp Almond Milk any non-dairy milk works here
- 1 1/2 tsp Vanilla Extract
Instructions
TO MAKE THE VEGAN CHOCOLATE MAYONNAISE CAKE:
- Preheat oven to 350 degrees and line baking pans with parchment.
- Sift together the dry ingredients and add the remaining ingredients directly to a mixer. You could also use a hand mixer for this.
- Evenly divide the batter between your baking pans (I use a scale, but it's not necessary. Just get as close as you can.) Bake for about 30 minutes or until the center is set and a toothpick inserted comes clean.
- Cool cakes in the pan for 15-20 minutes then remove and continue to cool completely on a rack.
TO MAKE THE VEGAN CHOCOLATE BUTTERCREAM FROSTING:
- Combine the softened vegan margarine and shortening in the bowl of an electric mixer (or hand mixer) until well combined. Add the remaining ingredients (sifting the powdered sugar if needed) until light and fluffy.
TO ASSEMBLE THE CAKE:
- Split the two cakes evenly so that you have four layers in total. Lay one layer down on a cake plate and frost. Repeat until all layers have been frosted.
- Use the remaining buttercream to frost the sides. You can use a fork or a pastry scraper to smooth the sides or create a pattern.
- Add sprinkles to the top, if desired.
Notes
THIS RECIPE INCLUDES A BIT MORE BUTTERCREAM THAN YOU NEED. ONE BATCH JUST WASN'T ENOUGH TO COMPLETE THE LAYERS.
THIS RECIPE ALSO WORKS GREAT FOR CUPCAKES!