Chocolate Mayo Cake

Servings: 16
Calories: 214.3kcal/896.5kJ (per serving)
Fat: 19.6g (per serving)
Carbs: 20.4g (per serving)
Protein: 3.7g (per serving)

About

No eggs? No problem! This chocolate cake gets it’s ultra creamy richness from mayo. Tasting it, you would never believe the cake had mayo in it! Give it a try.

Ingredients

2 cup almond flour
⅓ cup coconut flour
⅔ cup the ultimate icing sugar replacement by swerve
⅓ cup 100% cocoa special dark by hershey's
2 ¼ teaspoon baking powder
1 cup mayo
1 ½ teaspoon vanilla extract
2 tablespoon coconut oil
1 cup the ultimate icing sugar replacement by swerve
4 tablespoon almond milk

Instructions

Preheat an oven to 350 F. Prepare an 8” square cake pan with nonstick cooking spray. Mix the flours, sweeteners, cocoa powder and baking powder together.
Add in the mayo. Then the water and vanilla extract.
Pour into the prepared cake pan and bake for 22-25 minutes until soft in the center but cooked through.
Allow the cake to cool in the pan completely. Then refrigerate it to allow it to firm before flipping out of the pan.
In the meantime, prepare the frosting by whipping the coconut oil, 1 cup sweetener, and almond milk together with a hand mixer.
Place a plate or cutting board over the top of the cake pan and invert the cake. Spread frosting over the top. Cut cake using a sharp knife. Run the knife under hot water and dry between cuts to keep the knife clean. Keep the cake stored in the fridge as it is delicate.