Slice of CakeYield:  one 8- or 9- inch layer cake

“Chocolate Mayonnaise Cake???” you may be thinking.  “Ick!,” right?
Wrong!  Chocolate Mayonnaise Cake is a long-standing classic for a reason.   But this is one time when I felt that an old standby needed a little boost.  Hence, my Vegan Chocolate Nayo Cake was born.  Click on the link to go straight to my recipe on the Nasoya website, or keep reading for the backstory.
Very generously, Nasoya recently sent me a jar each of their newly reformulated Nayonaise and NayoWhipped sandwich spreads to review.  So, since I had three jars of mayo in my fridge (those two plus my jar of Vegenaise), I decided I should make something that called for a lot of it to use some of it up before it spoiled.
I remembered a very “old-skool” recipe called “Chocolate Mayonnaise Cake,” so I Googled it and got busy with some research.  Many of the recipes I found call for a couple of eggs along with the mayonnaise, but I found one that was naturally vegan except for the mayo, so I started there, substituting NayoWhipped, as it is the sweeter of the two varieties that I was sent.
But I wasn’t completely sold on the cake.  Since vegan mayo contains no eggs, I felt the cake needed more lift.  But more than that, it need more flavor!  I had scanned through the comments on the recipe before I made it and the responses were 180 degrees apart: from the best cake folks had ever eaten to are-you-kidding-I’ll-never-make-this-again.   And, I can see how different palates would interpret the flavor so differently.  It needed work.

More searching turned up a vegan recipe, but it called for applesauce along with the mayo, and I don’t keep applesauce around.  What I really wanted was a recipe that could be made from a standard baker’s pantry.

So, since, unfortunately, our epileptic Great Dane, Minnie, had a seizure in the wee hours of the morning a little while back—time to up her phenobarbital!—I was WIDE awake and decided to hit the kitchen, creating my own version of Vegan Chocolate Mayonnaise Cake that I had been working out in my mind for the couple of days since my first test.
One of the people who commented on that first recipe I found recommended making it with coffee, so that was one of my substitutions, which dramatically helped in the flavor department.  But I punched up the flavor even more with Creme de Cacao (it’s vegan!). I just happened to have some on-hand after creating a Vegan Grasshopper Pie for St. Patty’s Day and, boy, am I glad I did!
Besides the coffee and Creme de Cacao, what really did the trick was some additional natural sugar and some apple cider vinegar, which is not as astringent as white vinegar, and adds very subtle complexity.  I upped the amount of baking soda from 1 1/2 teaspoons to 2, whisking it into the vinegar for some serious fizzing action.  This seems to give a little extra “oomph” to the leavening power of the baking soda.  But I also added just a teaspoon of baking powder for good measure.
The finishing touches were a layer of spiked Chocolate Ganache and spiked Vegan Sour Cream Fudge Frosting.
I am so happy with the end result and just as happy to share it with you and other visitors to the Nasoya website (if you haven’t tried their tofu, I recommend it too!)!

Whole Cake

 

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