Vanilla Mayonnaise Cake (Low-Carb, Gluten-Free)

Vanilla Mayonnaise Cake is a soft, moist cake made using mayonnaise instead of butter or oil. I made this cake from my own tried and true experience, based on years of baking low-carb, gluten-free treats.

The main specialty of this Vanilla Mayonnaise Cak is its rich texture and deep vanilla flavor, all without traditional sugar or wheat. I’ve made this recipe many times before, and each time it turns out beautifully.

Now, I’m going to show the full step-by-step method so others can recreate this reliable, delicious cake right at home.

About This Vanilla Mayonnaise Cake

This Vanilla Mayonnaise Cake recipe combines simple, wholesome ingredients to create a moist and flavorful dessert without using traditional fats like butter or oil.

The mayonnaise provides richness and moisture, making the cake tender and soft. Using coconut and almond flours keeps it low-carb and gluten-free, while the gentle sweetener adds just the right amount of sweetness without sugar.

With a blend of baking powder, baking soda, and xanthan gum, the cake rises nicely and holds together well. This recipe is reliable and easy to follow, producing a delicious, healthy cake that satisfies cravings without guilt.

How To Prepare Vanilla Mayonnaise Cake?

To make this Vanilla Mayonnaise Cake just right, I’ll guide you through every step with clear instructions and helpful tips.

I’ll also share the kitchen tools that make the process smoother though you don’t need them all to succeed. Use what you have, follow along, and you’ll bake a moist, tender cake that everyone will enjoy.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Course: Dessert

Cuisine: American

Difficulty: Easy

Yield: 12 Servings

Kitchen Utensils Needed

• 2 mixing bowls
• Measuring cups and spoons
• Whisk or electric hand mixer
• Rubber spatula
• 1 9×13-inch baking pan
• Parchment paper
• Wire cooling rack
• Toothpick

Ingredients

• 1 cup mayonnaise
• ⅔ cup coconut flour
• ⅔ cup almond flour
• 1 teaspoon xanthan gum
• 6 large eggs
• 1¼ teaspoons baking soda
• 1¼ teaspoons baking powder
• ¼ teaspoon salt
• 1¼ cups THM Gentle Sweet (no xylitol)
• 1 teaspoon vanilla extract
• 1 cup water

How To Make Vanilla Mayonnaise Cake

1. Set the oven to 350°F (175°C). Lightly grease a 9×13-inch pan, and then line the bottoms with parchment paper so the cake doesn’t stick. Set them aside.

2. In a medium bowl, stir together the coconut flour, almond flour, xanthan gum, baking soda, baking powder, and salt. Break up any lumps as you go. Once everything’s combined, set the bowl aside.

3. In a larger bowl, whisk the mayonnaise, eggs, vanilla, and Gentle Sweet until the mixture is smooth. Slowly pour in the water while stirring until everything blends together evenly.

4. Add the dry ingredients to the wet mixture a little at a time. Stir by hand or use a mixer on low just until the batter is smooth. Let it sit for a few minutes so the coconut flour can soak up the moisture and thicken slightly.

5. Pour the batter into your prepared pan(s), spreading it out evenly. Bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool in the pan for 10 minutes, and then move it to a wire rack to finish cooling before adding any frosting or toppings.

Recipe Notes

Make sure to use a sugar substitute like THM Gentle Sweet that does not contain xylitol if you’re sensitive to it. For added flavor, try topping with a sugar-free cream cheese frosting or whipped cream. The xanthan gum helps bind the cake and gives it a better texture don’t skip it.

Nutrition Facts Of Vanilla Mayonnaise Cake

Nutrition	Amounts
Calories	210
Fat	17g
Carbohydrates	6g
Fiber	3g
Protein	6g
Sugar	0g

Why We Love This Recipe

This recipe is loved because it delivers a moist, tender cake with a rich vanilla flavor while using healthier ingredients. The mayonnaise keeps the cake soft without heavy oils or butter, making it uniquely smooth.

Its low-carb, gluten-free flours make it suitable for many dietary needs without sacrificing taste. The gentle sweetener provides sweetness without spikes in blood sugar.

It’s simple to prepare and consistently turns out well, making it a trusted choice for a delicious dessert that feels both satisfying and nourishing.

My Favorite Ways to Serve it Up

I enjoy serving this Vanilla Mayonnaise Cake with a drizzle of sugar-free caramel sauce for added richness. It also tastes great topped with sliced almonds or toasted coconut for a bit of crunch.

Sometimes, I spread a thin layer of cream cheese frosting to balance the flavors. Another favorite is pairing it with a cup of herbal tea or black coffee for a relaxing afternoon snack.

For a fresh twist, I like adding a few slices of ripe peaches or a spoonful of berry compote on the side. Each option enhances the cake in a unique way.

Recipe Tips And Techniques

➢ Coconut flour is highly absorbent, so using too much can dry out the cake. Use a kitchen scale or spoon the flour into your measuring cup and level it off gently for accuracy.

➢ After mixing, allow the batter to sit for 3–5 minutes. This gives the coconut and almond flours time to soak up the moisture, resulting in a smoother, better-textured cake.

➢ Eggs and water at room temperature blend more easily with the other ingredients, helping create a uniform batter without lumps.

➢ Over mixing can cause the cake to become dense or tough. Stir just until the ingredients are combined to keep the texture light and tender.

➢ Oven temperatures vary, so start checking the cake for doneness 5 minutes before the timer ends. Insert a toothpick; if it comes out clean, the cake is ready.

➢ Let the cake cool fully in the pan before cutting. This helps it set properly, making slices cleaner and preventing the cake from crumbling.

Additions And Variations

This Vanilla Mayonnaise Cake can be easily customized to suit different tastes. Adding a handful of chopped nuts like walnuts or pecans gives a nice crunch.

You can also mix in sugar-free chocolate chips for a sweeter twist. For a citrusy flavor, try adding a teaspoon of lemon or orange zest to the batter.

To make Vanilla Mayonnaise Cake more festive, fold in a few tablespoons of unsweetened shredded coconut. Another variation is swapping the vanilla extract for almond or coconut extract to change the flavor profile. These simple additions keep the cake interesting every time.

How To Make With More Delicious

● Start with the best ingredients you can find. Use pure, fresh vanilla extract and a high-quality, full-fat mayonnaise made from healthy oils. This will give the cake a richer, more authentic flavor.

● Mix in a tablespoon of sour cream or Greek yogurt to the batter. This adds extra moisture and makes the cake even more tender and soft, giving it a pleasant, creamy texture.

● For added flavor and texture, gently fold in some chopped toasted nuts like pecans or walnuts, or handful of sugar-free chocolate chips. These add a satisfying crunch or little bursts of chocolate throughout the cake.

● Once the cake is baked and still warm, lightly brush it with a simple syrup made by dissolving gentle sweetener in a bit of warm water. This step locks in moisture and keeps the cake soft for longer.

● When serving, add a dollop of sugar-free whipped cream or fresh berries on top. The creamy or fruity contrast enhances the cake’s flavor, making each bite more enjoyable and balanced.

Why My Recipe Works

This Vanilla Mayonnaise Cake works because the combination of mayonnaise and eggs provides plenty of moisture and fat, which keeps the cake tender and soft without needing traditional butter or oil.

Using coconut and almond flours creates a low-carb, gluten-free base that still offers structure and a pleasant texture. The xanthan gum acts as a binder to hold everything together, preventing crumbling.

Baking soda and baking powder work together to give the cake a good rise and light crumb. The gentle sweetener balances the flavors without adding heaviness, resulting in a moist, flavorful cake every time.

Substitutions

● Instead of mayonnaise, you can use Greek yogurt or sour cream to keep the cake moist, though the texture might be slightly different.

● Swap almond flour with finely ground hazelnut or pecan flour for a different nutty flavor.

● If coconut flour is not available, try using oat fiber, but reduce the amount slightly since it absorbs more liquid.

● Replace xanthan gum with guar gum or ground chia seeds mixed with water to help bind the batter.

● Use baking powder and baking soda alternatives like baking ammonia or whipped egg whites if needed.

● For sweetener, erythritol or monk fruit sweetener works well if Gentle Sweet is unavailable.

Storage Recommendations

Store the Vanilla Mayonnaise Cake in an airtight container at room temperature for up to two days to keep it fresh and moist.

For longer storage, place it in the refrigerator where it will stay good for about 5 days. To prevent the Vanilla Mayonnaise Cake from drying out, wrap it tightly with plastic wrap or keep it covered.

If you want to store it even longer, freeze the cake by wrapping it well in plastic wrap and then in foil or a freezer-safe bag. Thaw it overnight in the fridge before serving for best texture and flavor.

FAQs Vanilla Mayonnaise Cake

Conclusion

This Vanilla Mayonnaise Cake is an easy and delicious way to enjoy a moist, flavorful dessert without complicated ingredients.

I hope you find the Vanilla Mayonnaise Cake simple to follow and that it becomes a favorite in your kitchen. After making it, you’ll enjoy the rich texture and subtle sweetness that make it special.

I’m confident you’ll understand the process and want to try Vanilla Mayonnaise Cake soon. Enjoy baking and savor every bite of this wonderful Vanilla Mayonnaise Cake!

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