Moist, rich chocolate cake that is quick and easy to make and you would never guess is vegan!
If you are looking for a go-to vegan chocolate cake recipe that you can whip up fairly quickly and with minimal effort, which will please the crowds, then look no further!
This was an old favourite recipe that I used to make often as a birthday cake, celebration cake, or just when that chocolate craving hit.
Initially when I read the recipe I could not understand how the ingredients I was reading could translate into a tasty chocolate cake. It makes use of an ingredient which one doesn’t traditionally think of in the context of sweet food.
Let me tell you though that this ingredient is the one that creates the moist, dense texture that I love so much about this cake!
That ingredient is mayonnaise!
I know, eeuw right?
Not at all though, trust me on this. If you think about it, a traditional chocolate cake would ordinarily use flour, sugar, cocoa powder, eggs, oil, milk, baking powder etc. Traditionally, good mayonnaise was made as an emulsion of mostly eggs and oil, so it would make sense to substitute it.
In this recipe I used B-Well mayonnaise which is vegan, and it turned out just like the original eggy version. I also used margarine for the icing instead of butter, to make it vegan.
With a bit of experimentation, I found that this vegan chocolate mayonnaise cake would be made 100 times better by using a chocolate ganache icing instead of the standard ‘butter’ cream variety.
Recipe for the decadent vegan chocolate ganache frosting is coming up, and I will link it into this post as soon as I have perfected the quantities.
In the meantime, why not invent an occasion to try out this fudgy chocolate cake?
It is Tuesday and I am alive! That is celebration enough to try a new chocolate cake recipe right?
This vegan chocolate cake is rich, chocolatey, dense, moist, not too sweet, and very simple to make.
Just the way I like it!
Recipe adapted from Pam Hirschsohn’s Treasury of Recipes cookbook.