It took me four tries to get this cake right. Three of the tries were the day before Thanksgiving. I know, it’s crazy, but I was determined to get it right, and yes I pulled it off. What a relief, because I am known for my desserts. I just couldn’t show up with only one dessert.
One of the ingredients in the cake is mayonnaise. I know it sounds a little weird, but I promise you will have a moist delicious cake when it is all said and done. Beside using mayonnaise actually makes sense. If you use a cake mix you add eggs and oil. There you go – mayonnaise, almost anyway.
I added a little coffee flavor to this cake, just a hint, to highlight the chocolate. Mmm, my house smells amazing right now from all the baking. The frosting is a light and luscious maple flavor. I basically whipped the frosting to a light and airy consistency. For added texture I lightly candied some walnuts. The walnuts elevate this cake to sublime.
You honestly forget that this is on the healthier side with no refined sugars or grains. I can not wait for you to try it yourself.
- 1 c almond milk (I used chocolate, however, plain is just fine.)
- 1 c homemade mayonnaise (see website)
- 2 eggs
- 1 tsp vanilla
- 2 c paleo all-purpose flour (see website)
- 1/2 c honey granules
- 1/2 c maple sugar
- 3 tbsp raw cacao
- 2 tsp baking soda
- 1 tsp instant coffee
Preheat oven to 350 degrees.
In a large bowl combine almond milk, mayonnaise and vanilla until well combined.
In a separate bowl mix flour, honey granules, maple sugar, raw cacao, baking soda and instant coffee.
Gradually add dry ingredients into mayonnaise mixture until well blended.
Pour into a greased 11×7 pan. Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool completely.
- 4 oz. cream cheese, softened
- 1/4 c butter, softened
- 1 c maple confectioners’ sugar (see website)
- 1 tbsp almond milk
- 1 tsp vanilla
- 1/2 c maple syrup
Cream together cream cheese and butter. Add maple confectioners’ sugar. Cream with cream cheese mixture until it is smooth (no grit). This step may take a little time.
Add almond milk, vanilla and maple syrup. Cream together until frosting has a light and airy texture.
- 1/4c walnuts, chopped
- 1 tbsp maple sugar
- pinch of salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of black pepper ( I know it sounds weird, but it really brings out the other spices.)
In a non-stick skillet over medium high heat warm all ingredients; stir. Cook until the maple sugar is melted. Stir and transfer walnuts onto a piece of aluminum foil to cool. Sprinkle on top of cake. Share. Eat. Enjoy.
Note: Refrigerate cake.