Testing Chocolate Mayonnaise cake with Just Mayo

I usually donʻt post a test recipe. This is an exception. I am loving Just Mayo from Hampton Creek Foods. I wanted to see how far I can take this product.

I was asked a few times when I would start making vegan cakes and baked goods. I have not been able to find a recipe/ replacement product that taste right. Dessert and cakes are the ultimate finale of a meal or a moment of indulgence. I donʻt believe in making something that miss those factors. To me, it wonʻt be worthwhile for the calories!! Just me speaking...

Chocolate Mayo cake is an old fashion cake, very popular in the 50ʻs and 60ʻs. It was supposed to be a recipe from a wife of a Hellmannʻs mayo salesman. She was trying to help her husband to sell more Mayonnaise! I also read it was a recipe developed during the Depression when eggs and butter were too expensive. There are a few versions of this recipe, most of them have eggs in addition to Mayo. I was able to found a recipe from Southern cooking and made some changes to my taste as well as based on the texture of Just Mayo. It is not perfect yet, but it will.
Here is a few observations;

1. Texture of the cake is good. It looks right. 
2. Taste is good, it also has the old fashion doughy-gooeyness. It is just sweet enough. With the sweetness from the frosting, it would be perfectly sinful.
3. It is a bit crumbly.  The outer part is a little dry. It cracked when I flipped it out of the pan. This could be an issue with my new oven and also the cake has no egg. The mayo was the emulsifier in this recipe.  I may need to put in a bit more mayo. I used 1 1/4 cup instead of 1 1/2 cup as the original recipe calls for. I took the portion down since  Just Mayo was not as thick as Hellmannʻs.  I think I will keep it to 1 1/2 cup. 
4. I will also add 1/2 tsp salt. 
5. The original recipe use water, I am using brew coffee. I am planning to use espresso next time. It will also help to give the cake a darker chocolaty color.
6. Since it was in a bundt pan. I baked it for 45 mins. I could cut a bit of time back 35-40 mins. 

I served this with a vegan chocolate fudge sauce. I just replaced the milk with coconut milk and cocoa powder and sugar with the semi-sweet chocolate in my Christmas fudge sauce recipe. It turned out to be very delightful and very sinful. I like the new vegan sauce more than my original recipe. It is very silky chocolaty, smooth mouth feel with a hint of coconut. This is a jar that you can eat with a spoon and wonʻt share!!! I know my non-vegetarian/ vegan friends will enjoy this greatly too. Gang... I think you getting this for Christmas!!

Here is the test recipe I used with no adjustment. Try it, make adjustment and have fun. Let me know what you did and how it turns out.

Chocolate Mayonnaise Cake with Just Mayo
3 cups flour
1/3 cup cocoa powder
1 1/2 tsp baking soda
2 1/2 tsp baking powder
1 1/2 cup sugar
1 1/4 cup Just Mayo
1 1/2 cup brewed coffee
2 tsp vanilla
Directions
Mix flour, baking soda, baking powder, sugar and cocoa powder in a large bowl.

 Measure 1 1/4 cup of Just Mayo

Add just mayo to the dry mixture and work the mayo into the flour.

 Add coffee 1/4 at a time. Mix well each addition.

 Stir in vanilla

 Pour the batter into a sprayed or oiled bundt pan. You can also use 9x13 pan or 2 9" round cake pan

Bake at 350 degree preheated oven for 45 mins for a bundt pan or 30 mins for cake pans.

 Remove the cake, check for doneness by lightly press on the center of the cake, if it spring back. Itʻs done, or you can insert a toothpick in the center. It is done when the toothpick is clean when you pull it out.

 Let the cake cool 10 mins. Invert the cake on a plate or serving piece. I had it on a board since this is a test recipe.

 Place a slice of the cake in a serving plate and drizzle with Vegan chocolate sauce. (Recipe follows)

Serve 12

Vegan Chocolate fudge sauce 
1/2 cup cocoa powder
1/2 cup sugar
1 cup coconut milk
2 tsp vanilla.
Direction.
Mix cocoa powder and sugar in a small sauce pan

 Add Coconut milk

Simmer the sauce over low heat, stir or whisk the sauce to combine till it is smooth and silky.

 Remove from heat and let it cool for 5-10 min. Transfer to a container for storage or a sauce boat to serve with the cake.

Enjoy
Aloha