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    Home » Keto Cakes » Keto Chocolate Mayonnaise Cake

    Published: Apr 22, 2021 · Modified: Jul 16, 2021 by Carolyn

    Keto Chocolate Mayonnaise Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    13.7K shares
    Jump to Recipe Print Recipe

    This is the ultimate keto chocolate cake recipe! It’s moist and rich, with a deep chocolate flavor and perfect texture. Dairy free options too.

    Titled image of a slice of keto chocolate cake on a white plate over a colorful floral napkin.

    You want the best keto chocolate cake? Okay fine, you asked for it! At the request of many readers, I am finally sharing the chocolate cake from The Ultimate Guide to Keto Baking.

    This is the recipe that people rave about most after they purchase my book. This is the keto chocolate cake that wins everyone over, even the harshest keto critics.

    This is the chocolate cake that no one can believe is low carb, sugar-free, and even dairy-free.

    The secret to its fabulosity? Mayonnaise! Read on to find out more.

    Keto chocolate mayonnaise cake on a large grey cake plate over a colorful patterned napkin, with a slice cut out of it.

    The Ultimate Keto Chocolate Cake

    I have developed any number of low carb chocolate cake recipes in my day. There are so many wonderful ways to make it, all with little variations. Like Keto Texas Sheet Cake, or my low carb Slow Cooker Chocolate Cake.

    But sometimes you want just want the classics. And what’s more classic than a moist two layer chocolate cake with creamy chocolate frosting?

    When I wrote my book, I aimed for a good mix of both the classics and more unique recipes. I wanted to show people how amazing and versatile keto baking really can be. And I flatter myself that I achieved that goal.

    So creating a really good keto chocolate cake was of the utmost importance. You can’t have a baking book that calls itself “The Ultimate Guide” without that, now can you?

    But the response to this cake blew my mind. My readers and fans have gone nuts for it, have shared it with friends and family, and have sung its praises far and wide. And for that I am ever so grateful.

    Close up shot of keto chocolate cake slice on a white plate with a forkful taken out of it.

    How to make Keto Chocolate Mayonnaise Cake

    Don’t be intimidated by this cake, as it’s actually quite easy to make. Be sure to check out the video in my recipe card for all the tips and tricks!

    Grease and line your cake pans

    Grease two 8 inch cake pans and then line them with parchment paper circles. You can buy pre-cut circles like these ones (very useful!), or you can simply cut them out yourself. This helps keep your cake from sticking, no matter how good, or not, your cake pans are.

    Whisk the dry ingredients

    This is an almond-flour based recipe, but you can try substituting sunflower seed flour if you need to be nut free. And the espresso powder is optional, but it does help deepen the chocolate flavor. I promise it won’t taste like coffee in the end.

    Stir in the mayonnaise

    Mayonnaise takes the place of butter and creates an unbelievably moist cake. It also makes the cake easier than many, because there is no need to cream the fat with the sweetener. One less step and one less bowl to clean!

    Whisk in the other wet ingredients

    The only other additions are eggs, water, and vanilla. Because it’s made with mayonnaise, this keto chocolate cake it totally dairy free.

    Bake until just firm

    Baking is said to be a science, but knowing when your cakes are done is more of an art, in my opinion. Every oven is different, and that’s why my recipes give you a range of bake time.

    Tactile and visual cues are much more accurate. So in this case, you want the cake to feel firm to the touch, and spring back when lightly pressed.

    Top down image of two slices of keto chocolate cake with a bowl of sprinkles.

    How to frost keto chocolate cake

    You have lots of options here and you are not limited to the dairy free frosting recipe I included. The sky’s the limit! Here are some other delicious ideas:

    • Best Keto Chocolate Frosting
    • Keto Swiss Meringue Buttercream
    • Chantilly Cream Frosting
    • Sugar Free Peanut Butter Frosting
    • Caramel Frosting (you will need to make 1.5 times the amount for a two layer cake).
    • Cookies and Cream Frosting

    Can you make keto chocolate cake in advance?

    This is a great recipe for making ahead by a day or two. I think keto frosting are always best fresh, so I recommend making the cakes and frosting it on the day you plan to serve it.

    The cake layers can be frozen, tightly wrapped, for up to 3 months. You can also freeze the finished cake, but the frosting may change consistency somewhat after it thaws.

    Two slices of keto chocolate mayonnaise cake on a white table, with the rest of the cake in the background.

    More amazing keto cake recipes

    • Keto Black Forest Cake
    • Brownie Bottom Keto Cheesecake
    • Cinnamon Walnut Coffee Cake
    • Keto Devil’s Food Cake
    • The Best Coconut Flour Cupcakes
    Close up shot of keto chocolate cake slice on a white plate with a forkful taken out of it.

    Keto Chocolate Cake

    This is the ultimate keto chocolate cake recipe! It's moist and rich, with deep chocolate flavor. And you can make it totally dairy free too. Or not. That's up to you!
    4.70 from 46 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto chocolate cake
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 16 servings
    Calories: 366kcal

    Ingredients

    Cake

    • 2 cups almond flour
    • ¾ cup Swerve Sweetener
    • ⅔ cup cocoa powder
    • 1 tablespoon baking powder
    • 1 teaspoon espresso powder (optional)
    • ½ teaspoon salt
    • 1 cup mayonnaise
    • 3 large eggs
    • ⅓ cup water
    • 1 teaspoon vanilla extract

    Dairy Free Chocolate Frosting

    • 2 ounces unsweetened chocolate chopped
    • ¾ cup plus 1 tbsp coconut oil divided
    • 4 ounces dairy free cream cheese softened
    • 1 cup powdered Swerve Sweetener
    • 1 teaspoon vanilla extract
    • ⅓ to ½ cup full fat coconut milk
    US Customary – Metric

    Instructions

    • Preheat the oven to 350F and grease two 8-inch round cake pans. Line the bottoms of the pans with parchment and grease the parchment.
    • In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt.
    • Stir in the mayonnaise, eggs, water, and vanilla extract until well combined. Divide the batter evenly between the prepared pans and spread to the edges and smooth the tops.
    • Bake 20 to 25 minutes, until the cakes are just firm to the touch. Remove from the oven and let cool in the pans for at least 20 minutes, then flip out onto a wire rack to cool completely. Peel off the parchment paper.

    Dairy Free Frosting

    • Place the chocolate and 1 tablespoon of the coconut oil in a microwave safe bowl. Melt on high in 30 second increments, stirring in between, until smooth. Allow to cool to lukewarm. Alternatively, you can melt in a heatproof bowl over a pan of barely simmering water.
    • Place the remaining coconut oil in a large bowl. If it is very hard, microwave it for 15 seconds or so. It should be softe enough to beat without being melted. Add the cream cheese and beat until smooth. Add the sweetener and vanilla extract and beat until well combined.
    • Drizzle in the melted chocolate and beat again until smooth. Add the coconut milk a few tablespoons at a time until a spreadable consistency is achieved.

    To assemble

    • Place one layer of cake on a large plate or cake platter. Top with one third of the frosting, spreading to the edges.
    • Gently place the second layer of cake on top and spread the top with another third of the frosting.
    • Spread the the sides with the remaining frosting.

    Video

    Notes

    Nutritional information includes the dairy free chocolate frosting. If you choose to make a different frosting, counts will vary. 
    Nutrition Facts
    Keto Chocolate Cake
    Amount Per Serving (1 serving = 1/16th of cake)
    Calories 366 Calories from Fat 321
    % Daily Value*
    Fat 35.7g55%
    Carbohydrates 7.3g2%
    Fiber 3.4g14%
    Protein 6.3g13%
    * Percent Daily Values are based on a 2000 calorie diet.
    13.7K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Linda krt says

      February 05, 2023 at 2:45 pm

      i will be baking this tomorrow.i have made two other keto chocolate cakes the past two days each claiming to be moist! both dry! I even took them out ahread of time. do u have a gluten free White cake recipe? no vanilla please. linda

      Reply
    2. Sheila says

      January 30, 2023 at 11:06 am

      Hi Carolyn, can I use 2 of 9 inches baking pans?

      Reply
      • Carolyn says

        January 30, 2023 at 7:16 pm

        Your cake layers will be much thinner and bake through faster so keep your eye on it.

        Reply
      • Jeaune Borden says

        February 03, 2023 at 2:10 pm

        Hello Carolyn thanks for all the amazing recipes. Question on this would silicone 8 inch pans work. Also does it matter on mayonnaise. I want to make this for my husbands bday. Thank you

        Reply
        • Carolyn says

          February 04, 2023 at 2:59 pm

          Silicone bakes very differently than metal. YOu can use them but you want to watch them carefully. I don’t know how long they will take to bake.

          Reply
    3. Beth says

      January 22, 2023 at 6:31 pm

      5 stars
      Delicious! So moist too!

      Reply
    4. Denise says

      December 03, 2022 at 10:45 am

      I don’t know what I did wrong by when I picked up the layer to turn it over it crumbled in half. I have had that happen before with baked goods using almond flour. Did anyone else have this experience?

      Reply
      • Carolyn says

        December 03, 2022 at 10:58 am

        A few possibilities… 1. You’re not allowing it to cool properly. 2. you over-baked it so it’s too dry 3. Your almond flour is not fine enough.

        Reply
    5. savanna says

      November 11, 2022 at 12:06 am

      5 stars
      this is SOO yummy! i halved the recipe since i was just making it for myself on a random thursday night. i did 1 large egg and a large egg yoke so i didn’t have to split an egg the complicated way. and for the sweetener, i used 3 tbsp brown swerve and 4 tbsp allulose (since allulose is less sweet than swerve). it turned out fluffy and moist with a lovely rich chocolate flavor. i topped the whole thing with pecans and a chocolate glaze. thank you so much for sharing! mayo in this cake makes it just amazing!!

      Reply
    6. Patti says

      October 28, 2022 at 7:38 am

      5 stars
      very close to my moms famous mayonnaise cake! Great recipe.

      Reply
    7. Stephanie says

      October 27, 2022 at 4:15 pm

      5 stars
      THIS IS REALLY GOOD. I put 3 to 4 tablespoons in a mug and microwaved it for 1 minute. longer if needed. also i put the batter in the fridge so i can make a fresh one each day. also didnt put icing on it. decided not to make the icing. so so good. you can also add lillys chocolate chips in it I did.

      Reply
      • Carolyn says

        October 27, 2022 at 6:54 pm

        Fun idea!

        Reply
    8. Leide Galhardo says

      October 16, 2022 at 7:21 pm

      Hi Carolyn, first of all thank you for sharing your amazing recipes! Can you please help me, I want to make frosting dairy free, but I can’t find the dairy free cream cheese, any sugestion? May be coconut cream? Thank you again:)

      Reply
      • Carolyn says

        October 17, 2022 at 7:58 am

        It won’t have enough structure with just the coconut cream. I am really not sure how to help.

        Reply
      • Denise says

        December 03, 2022 at 10:41 am

        Kit Hill makes a dairy free cream cheese – almond based – there are others out there. Go to Whole Foods or Trader Joes 🙂

        Reply
    9. Clive Roberts says

      September 17, 2022 at 8:03 am

      5 stars
      Absolutely wonderful, rich, moist and you would never think it was keto

      Reply
    10. Carol says

      August 29, 2022 at 9:53 pm

      Hi Carolyn,
      I bought two of your cookbooks for my daughter, who has started Keto, and she loves them. I plan to make this cake tomorrow, and am wondering if I can use regular cream cheese. I’ve never seen dairy-free cream cheese.

      Reply
      • Carolyn says

        August 30, 2022 at 10:29 am

        Try my regular chocolate frosting instead! It’s not dairy free: https://alldayidreamaboutfood.com/keto-chocolate-cake/

        Reply
      • Carolyn says

        August 30, 2022 at 11:52 am

        Sorry, wrong link! https://alldayidreamaboutfood.com/low-carb-chocolate-frosting/

        Reply
    11. Patricia Brewer says

      July 19, 2022 at 11:19 am

      Would these bake up the same way if they are cupcakes? How long do you bake them and temp?

      Reply
      • Carolyn says

        July 19, 2022 at 1:02 pm

        Yes, they will make good cupcakes but I can’t guide you on time (temp will be the same) since I didn’t make mine that way. You can look at some of my other cupcakes for guidance.

        Reply
    12. Ashley P says

      July 07, 2022 at 3:14 pm

      Can you use sour cream instead of mayo?

      Reply
      • Carolyn says

        July 07, 2022 at 9:09 pm

        It’s worth a try!

        Reply
    13. Stephanie B says

      July 06, 2022 at 6:10 am

      5 stars
      Carolyn, what can I say! Oh my stars! This cake! I made it for my birthday yesterday, this will now be my go to chocolate cake! I made it in a pan 8X10 ish one layer cake. It was as good as the Hershey’s snack cake I used to make! Thank you for making my new lifestyle such a delicious one!

      Reply
    14. JenB says

      June 26, 2022 at 2:30 pm

      5 stars
      I have yet to have ANYONE say this cake is amazing, although I use the chocolate buttercream icing and put it in mini muffin tins, I get 48 of those

      Reply
    15. Mimi A says

      June 21, 2022 at 4:28 pm

      This was as delicious as the full carb one I used to make when I was younger. I used mayonnaise in that cake as well!
      Thanks for the chocolate fix!

      Reply
    16. Raechel says

      June 18, 2022 at 9:42 pm

      5 stars
      What a great cake!! This was so delicious. I used the, Best Keto Chocolate Frosting, from this site and it was perfect. Double the frosting recipe to cover the double layer cake. This will be on my list for the next time I need a cake.

      Reply
    17. Tom says

      June 15, 2022 at 4:01 am

      4 stars
      Made this tonight. The cake was moist, but a bit too decadent for my tastes. My wife still loved it, but agreed it would have been better dialed back a bit. Next time I think I’ll leave out the espresso powder and perhaps cut back on the cocoa powder. For the buttercream frosting I used a mix of allulose and erythritol. Unfortunately the erythritol crystallized, resulting in some grittiness. It was much better before it set. I also felt the frosting could also have benefited from less sweetener. Next time I might go with a straight substitution of allulose (without adjusting 70% to dial back the sweetness). Appreciate the recipe, I’m sure it will be 5 star after adjusting for personal preferences.

      Reply
      • Tom says

        June 16, 2022 at 4:38 am

        2 stars
        Had another slice tonight and like another reviewer I could definitely taste the mayo! It’s masked by the rich chocolate but it’s there and once you realize what it is it’s hard to ignore and offputting. Don’t think we will make this cake again. FWIW used the Primal Kitchen mayo linked above.

        Reply
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