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I haven’t made a mayonnaise cake in over 20 years, but with some areas experiencing an egg shortage it seemed like a perfect time.
Mayonnaise cakes first originated during the Great Depression when eggs and butter were often hard to come by. The mayonnaise companies would print recipes on the back of the jars.
Mayonnaise is mainly comprised of eggs and oil with some seasonings. The mayonnaise in this recipe replaces the eggs, oil and salt that would normally be in a cake. I recommend using real mayonnaise in this cake, you won’t even know it’s in there.
I’ve heard that some people use coffee in place of water, which sounds amazing. I’ve never tried it that way, but would love to, maybe next time.
I used a canned coconut/pecan frosting, but almost any frosting would be good on this or even a can of cherry pie filling and whipped cream. Yum.
Chocolate Mayonnaise Cake
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 cup sugar
- 1½ tsp baking soda
- 1¼ cup cold water
- ¾ cup mayonnaise
- Preheat oven to 350°. Lightly grease a 9x9 inch or 11x7 in pan
- In a large bowl, mix the dry ingredients together. Stir in the mayonnaise. Gradually add the water and blend until evenly combined. Pour into prepared baking pan.
- Bake for 25-35 minutes or until toothpick inserted in middle comes out clean. Cool and top with your favorite frosting.
You may also be interested in Quick Mayonnaise Biscuits made without eggs or yeast.
Read about more replacements for eggs here: Egg Substitutes