I will apologise in advance as I’m going to give the briefest description for this recipe. I’ve already shared in on social media so am just writing the extended version here. We are in the middle of packing for our big move so I have very limited time to blog. I used a vegan chickpea based mayonnaise for this recipe. It takes the place of oil and eggs and gives a lovely moist texture. It also makes for a very easy cake! I know it sounds a little weird but everyone absolutely loved this cake ( we shared it amongst friends). No body could tell except for me! If your looking for a quick cake recipe give this a go!
| Vegan Chocolate Mayonnaise Cake | Print |
Hazel & Cacao: Hazel & Cacao
Ingredients
- CAKE:
- 2 cups spelt flour
- 1 cup coconut sugar
- ½ cup cacao powder
- 2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup vegan mayonnaise
- 1 cup plant milk of choice
- ¼ cup maple syrup
- FROSTING:
- 2 cups coconut yogurt
- 4 TBSP maple syrup
- 4 TBSP cacao powder
- drop vanilla extract
Method
- For the cake: mix together all the ingredients in a bowl, transfer to lightly greased cake tin
- Bake at 180 C for 30 minutes.
- For the frosting: mix all ingredients together in a bowl.
- Once cooled carefully cut the cake in half and layer the frosting on this inside and top of the cake
- Top with berries or toppings of choice
