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–+ servings
Chocolate cake with chocolate frosting and chocolate chips on top.

Gluten-Free Chocolate Mayo Cake

This Gluten-Free Chocolate Mayonnaise Cake is a healthier twist on the traditional recipe! It has a rich chocolate flavor and it's perfectly moist and tender. Plus, it's made with healthy ingredients like almond flour, coconut sugar, and avocado oil mayo!
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Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 9 Servings
Calories 184 kcal

Equipment

  • 2 5" Round Cake Pans You can also use 1 round 9" cake pan.

Ingredients
  

Dry Ingredients

  • ¾ Cup Almond Flour
  • ¾ Cup Cacao Powder
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Wet Ingredients

  • 2 Eggs
  • ½ Cup Coconut Sugar
  • ⅓ Cup Mayonnaise I used Primal Kitchen Avocado Oil Mayo.
  • 1 Teaspoon Vanilla Extract

Optional Ingredients

  • Chocolate Frosting
  • Chocolate Chips

Instructions
 

  • Start by adding the dry ingredients into a mixing bowl. Whisk together until fully combined.
  • Next, add all wet ingredients into a large bowl and use a hand mixer to blend until fully combined. (You can use a whisk, but it's much easier with a hand mixer.)
  • Then pour the dry mixture into the wet mixture and blend until all flour has been absorbed. Let the cake batter sit for 5-10 minutes.
  • Grease two 5" mini cake pans or one 9" round cake pan with coconut oil or avocado oil spray. Pour in the chocolate cake batter and bake at 350 degrees for 18 minutes.
  • Remove the cakes from the oven and check with a toothpick to make sure they are done baking. If the toothpick comes out clean, they're done! Let the cakes cool completely before trying to remove from the pans.
  • To assemble the layered cake, add a dollop of frosting to a plate or cake stand to prevent the cake from sliding. Then add an even layer of frosting to the top of the cake and carefully place the second cake on top.
    Spread an even layer of chocolate frosting onto the entire cake. Sprinkle chocolate chips on top and refrigerate until you're ready to serve!

Notes

Expert Tips

  • Do not pack the almond flour or cacao powder into the measuring cup. Use a spoon to scoop it into the measuring cup and scrape off the excess with a knife.
  • Let the cakes cool completely before frosting the cake.
  • To easily remove the cooled cakes, use parchment paper at the bottom of the baking pan and grease the edges with coconut oil or a non-stick spray.
  • To save time, use pre-made frosting! My favorite brand of dairy-free frosting is by Miss Jones.
  • For thicker cake layers, double the recipe and use the same 6" cake pans. Just note that you will need to bake them longer.

How To Store Leftover Cake

The cake with or without frosting stores best in the refrigerator. 
After about 5 days I would transfer any leftovers into an airtight glass container in the freezer. To defrost, just place the frozen cake in the refrigerator the night before.
** See full post for more information and step by step photos.
NOTE: Nutrition facts are for the cakes and do not include frosting or chocolate chips.

Nutrition

Serving: 1ServingCalories: 184kcalCarbohydrates: 17gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 40mgSodium: 241mgPotassium: 125mgFiber: 4gSugar: 12gVitamin A: 58IUCalcium: 61mgIron: 2mg
Keywords chocolate mayo cake, chocolate mayonnaise cake, gluten free chocolate cake with mayo, gluten free chocolate layer cake, gluten-free chocolate cake
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