My vegan version of World War II Mayonnaise Cake, baked at 7,000 feet elevation. Mayonnaise Cake was created by inventive cooks who looked for ways to make familiar foods in a time of rationing. The mayonnaise substitutes for butter and eggs. I used Vegenaise and a modified New York Times recipe.
Cocoa Vegan Mayonnaise Cake
1. Bring 3/4 cup water to a boil: Try using tea or coffee to add flavors like espresso and peppermint.
2. In a medium mixing bowl, add 1/4 cup unsweetened cocoa powder (I prefer Frontier Coop Dutch-processed).
3. Pour in the boiling water, let sit for a few minutes to make it easy for the cocoa to dissolve, then whisk until smooth.
4. Whisk in 2/3 cup Vegenaise, 1 teaspoon vanilla or other flavoring extract, 1 1/2 teaspoons baking soda and 3/4 cup granulated sugar. The liquid portion will become smooth.
5. Whisk in 1 1/2 cups flour (I use home ground whole wheat, but commercial whole wheat pastry flour all-purpose flour work, too) until there are not any lumps.
7. Use a spatula to help pour the batter into a greased 8- or 9-inch diameter pan or cookie sheet with bar cookie indentations or a cup cake pan (smaller cakes are better at high altitude). Bake at 350 degrees for 20 to 40 minutes, depending on altitude and size of cake(s), until the tops spring back when the center is gently pressed.