Chocolate Mayo Cake

This is the Chocolate Cake that keeps everyone happy! Gluten-free? Check. Dairy-free? You bet. Egg-free? Yup! How? The secret ingredient is our Great Guts Mayo.It’s pure genius. Swap out eggs and oil for Guts Mayo to bake a rich, moist, and indulgent cake that’s secretly gut-friendly. No one misses out on this festive delight. And that fluffy, dairy-free ganache? It’s as good as it looks. Who’s baking this showstopper?

Ingredients: 

Cake layers 

• 2 cups + 3 tbsp (265 g) plain gluten-free flour blend (choose one with no xanthan gum)

• ½ cup (50 g) cocoa powder

• 1 ½  tsp baking powder

• 1 ½  tsp baking soda

• 1 ½  cups (300g) coconut sugar or sweetener of choice

• ½ tsp salt

• 250ml coconut milk, room temperature

• 1 cup Great Guts Mayo 

• 1 cup + 2 tsp (250 mL) boiling hot water

Ganache

• 2 blocks Sweet Guts (or df, low sugar chocolate of choice) melted

• 1.5 cup Coyo sour cream OR 1 cup plain coconut yoghurt (room temperature)

What to do:

For the Gluten-Free Chocolate Sponges:

1. Prep: Preheat your oven to 180ºC and line two 7-inch round cake pans with greaseproof baking paper.

2. Mix the dry ingredients: In a large bowl, sift together the gluten-free flour, cocoa powder, baking powder, and baking soda. Add the coconut sugar and salt, and whisk until evenly combined.

3. Add the wet ingredients: Whisk in Great Guts Mayo and coconut milk until the batter is smooth.

4. Gradually add the boiling water, whisking continuously to create a runny, lump-free batter.

5. Divide the batter evenly between the prepared pans and bake for 30 minutes or until the sponges are springy to the touch and a toothpick inserted in the centre comes out clean.

6. Allow the sponges to cool completely before adding the ganache.

For the Ganache:

1. Place Sweet Guts in a heatproof bowl over a pot of gently simmering water (double boiler method) and stir until melted. Alternatively, microwave the chocolate in 30-second bursts, stirring between each, until melted.

2. Add room-temperature Coyo to a separate bowl. Slowly pour the melted Sweet Guts into the yoghurt while beating with an electric mixer. Continue until the ganache reaches a light, whipped consistency.

3. Scoop the ganache onto the cooled sponge layers and spread evenly. If you’re feeling fancy, shave extra chocolate on top for decoration.