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Chocolate Mayo Loaf Cake


Chocolate Loaf Cake recipe












Low Cholesterol, Trans-fat Free, Good source of fiber


2 cups all-purpose flour
1 cup sugar
1 pinch salt
1 ¾ teaspoons baking soda
cup cocoa powder
1 cup water
1 teaspoon vanilla extract
¾ cup mayonnaise


Preheat oven to 350℉ (180℃).

Butter a 9 inch by 5 inch loaf pan.

Line the bottom with wax paper and butter the wax paper.

You may also use two 8 inch round cake pans, line with butter wax paper.

In a large bowl, combine the flour, sugar, salt, baking soda, and cocoa and mix well.

[Or, whiz in food processor.] Add the water and vanilla and beat until smooth.

[Add and whiz.] Add the mayonnaise and beat until the batter is complete smooth and free of lumps.

[Add and whiz.] Transfer the batter to the pan and bake for 50 min for the loaf, 30 to 35 min for the layers, or until a cake tester comes out dry.

Cool for at least 20 min on a rack before removing from the pan.

Remove from the pan and peel off the wax paper.

The cake has such a rich fudgy taste that a little confectioners' sugar sprinkled over the top to give it a finished look is all that it needs.


* not incl. in nutrient facts

Add review




Arlington, United States
 9 months ago

Wax paper should never go in the oven. It has a low melting point and will smoke and make a mess. Parchment paper is ok to use.

Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 61224% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 558mg 23%
Total Carbohydrate 37g 37%
Dietary Fiber 4g 16%
Sugars g
Protein 17g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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