This is a classic mayonnaise cake that comes in handy if you need to make a cake or cupcakes but have run out of eggs and still have mayo on hand. It’s pretty quick and easy to make and works well with gluten-free flour. Double the recipe if you want 2 layers for making a larger birthday cake.
Makes 1 cake layer or 12 cupcakes.
Ingredients
Instructions
Preheat oven to 350°F (180°C). Prepare pan by lining with parchment paper and misting sides lightly with cooking oil spray. Use 1, 8×8 square pan, 1 round pan or 12 cup muffin tin.
In large bowl, whisk together flour, sugar, cocoa, baking powder and salt.
Add mayonnaise and water and stir to combine well without over stirring, it only needs about 1-2 minutes of stirring.
Spoon batter into prepared cake pan or muffin tins. Using a damp spoon helps to spread top of batter smoothly in pan.
Bake for 40 minutes or until toothpick inserted comes out clean and top of cake springs back when lightly touched. Baking time will be about 15 minutes for cupcakes. Baking time varies depending on cake pan size.
Allow cake to fully cool before icing or slicing. Note that icing sugar, butter, milk or cream, and vanilla, ingredients used to make a basic butter icing recipe are all gluten-free.
Recipe courtesy of @Patricia Chuey, recipe developer.
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