This Gluten-Free Chocolate Mayo Cake is a healthier twist on the traditional recipe! It has a rich chocolate flavor and it's perfectly moist and tender. Plus, it's made with healthy ingredients like almond flour, coconut sugar, and avocado oil mayo!

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Jump to:

• Why You'll Love This Recipe
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Expert Tips
• Recipe Variations
• How To Store Leftover Cake
• Recipe Card
• Want more recipes?
• 💬 Reviews

Why You'll Love This Recipe

This gluten-free chocolate cake recipe is the perfect birthday cake for any chocolate lover! It's rich, decadent, and made with simple and healthy ingredients like almond flour, raw cacao powder, and coconut sugar.

And you'd never guess, but the secret ingredient in this recipe is mayonnaise! (I used avocado oil mayo.) I know it might sound odd, but this old-fashioned technique is great for achieving a moist chocolate cake.

You can bake the batter in two 6" cake pans to create a fun layered cake or keep it simple and bake in one 9" cake pan.

To create the decorative layered look, I used my Homemade Chocolate Avocado Frosting and sprinkled on some dairy-free chocolate chips!

🍴Ingredient Notes

• Almond Flour - I would not suggest swapping for any other flour. Check out my post that explains everything you need to know about almond flour!
• Cacao Powder - For a rich, dark chocolate flavor, I like adding in raw cacao powder! It's also loaded with vitamins and minerals like magnesium. Unsweetened cocoa powder will work too.
• Leavening Agents - Baking soda and baking powder will help to give this cake a lighter texture.
• Salt - To bring all the flavors together, you'll need a pinch of salt.
• Eggs - I have not tested this recipe with an egg replacement.
• Coconut Sugar - You can swap for any granulated sugar. For a sugar-free sweetener, try using Lakanto Golden Monkfruit.
• Mayonnaise - I used Primal Kitchen Avocado Oil Mayo, but any Mayonnaise will work.
• Vanilla Extract - To balance out the chocolate flavor, you'll need a little vanilla extract!

🍴Step by Step Instructions

Step 1: Mix Dry Ingredients

Start by adding the dry ingredients into a mixing bowl. Whisk together until fully combined.

Step 2: Mix Wet Ingredients

Next, add all wet ingredients into a large bowl and use a hand mixer to blend until fully combined. (You can use a whisk, but it's much easier with an electric mixer.)

Step 3: Blend Chocolate Cake Batter

Then pour the flour mixture into the wet mixture and blend until all flour has been absorbed. Let the cake batter sit for 5-10 minutes.

Step 4: Bake Cakes

Grease two 5" mini cake pans or one 9" round cake pan with coconut oil or avocado oil spray. Pour in the chocolate cake batter and bake at 350 degrees for 18 minutes.

Step 5: Cool Cakes

Remove the cakes from the oven and check with a toothpick to make sure they are done baking. If the toothpick comes out clean, they're done! Let the cakes cool completely on wire racks before trying to remove from the pans.

Step 6: Assemble Layer Cake

To assemble the layered cake, add a dollop of frosting to a plate or cake stand to prevent the cake from sliding. (I used my Avocado Chocolate Frosting!)

Then add an even layer of frosting to the top of the cake and carefully place the second cake on top.

Spread an even layer of chocolate frosting onto the entire cake. Sprinkle chocolate chips on top and refrigerate until you're ready to serve!

Expert Tips

• Do not pack the almond flour or cacao powder into the measuring cup. Use a spoon to scoop it into the measuring cup and scrape off the excess with a knife.
• Let the cakes cool completely before frosting the cake.
• To easily remove the cooled cakes, use parchment paper at the bottom of the baking pan and grease the edges with coconut oil or a non-stick spray.
• To save time, use pre-made frosting! My favorite brand of dairy-free frosting is by Miss Jones.
• For thicker cake layers, double the recipe and use the same 6" cake pans. Just note that you will need to bake them longer.

Recipe Variations

The fun part about baking is that you can put your own twist on a recipe!

• Add peanut butter or almond butter between the cakes for a different flavor combination!
• Top with fresh fruit like strawberries, raspberries, or blueberries.
• Swap the chocolate frosting for vanilla frosting.
• Fold chocolate chips into the cake batter for an even richer chocolate flavor!
• To lighten up the cake, add a dusting of powdered sugar on top instead of frosting.
• Serve with a scoop of your favorite dairy-free ice cream!

How To Store Leftover Cake

The cake with or without frosting stores best in the refrigerator. 

After about 5 days I would transfer any leftovers into an airtight glass container in the freezer. To defrost, just place the frozen cake in the refrigerator the night before.

More Gluten-Free Cake Recipes!

After you make this Gluten-Free Chocolate Mayo Cake, make sure to leave a comment & rate the recipe!

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