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Old 03-29-2012, 01:50 PM   #1
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Chocolate GF Mayo Pound Cake

Here is my rendition of this very popular cake.
It's still very rich and Yummy.

GF Chocolate Mayo Pound Cake

3 cups almond flour ( if you use almond meal sift it)
1/2 c. coconut flour
1/2 c. oat flour
1/2 c. cocoa
1 1/4 tsp baking powder
1 tsp.baking soda
6 eggs
1/2 c. Erythritol ( I used Xylitol because that what I had)
1/4 tsp liquid sucralose or 1 c. grandular splenda
3 packets truvia
1 tsp vanilla
1 c. mayonaise
2/3 c. vanilla davinci syrup ( I use raspberry 'cause I wanted to.)
2/3 c. cream ( I used 1 c. almond milk I'm dairy free)


I used my kitchenaid to mix this. You can use a food processor.
Mix this a couple minutes than scrape down and mix again for 2 more minutes.
This makes a lot.
I cooked this in a large bundt pan and 3 small bundt pans.

350 for 45 minutes and the little ones took 30 minutes.

Here is a picture of 1 of the small bundt cake with chocolate sauce , rashberries , whipped cream.

chocolate mayo 002.jpg
click to enlarge
This is with the whipped cream on top.

chocolate mayo 003.jpg
click to enlarge

I have the big bundt cake with on the next post.
Enjoy!

I've no idea what the carb count would be on this. Maybe somebody will help me.
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Last edited by rosethorns; 03-29-2012 at 02:37 PM..
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Old 03-29-2012, 01:56 PM   #2
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Here is a picture of the large bundt cake.It is so Yummy.

Very fudgey too.



mayo cake 001.jpg

mayo cake 004.jpg



mayo cake 002.jpg
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Old 03-29-2012, 02:32 PM   #3
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Looks great, thanks so much for this.
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Old 03-29-2012, 02:58 PM   #4
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Esther, you are my new best friend. I LOVE LOVE the mayo cake, but haven't had it since I went gluten free. Thanks for experimenting for us.
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Old 03-29-2012, 03:18 PM   #5
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Thank u so much for making this gluten free!!! Easter dessert!!
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Old 03-30-2012, 05:46 AM   #6
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I am going to make this this weekend as a trial for Easter/my Mom's birthday! THANK YOU!
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Old 03-30-2012, 06:18 AM   #7
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Thank you! I have been trying to think of a way to make this gluten free, but hesitated to experiment with all of those expensive ingredients. This is our favorite cake, and I make it over and over to take to potlucks, family gatherings, and for birthdays.

Esther, can you tell me if you notice any difference in the flavor, moistness, or texture of the cake, making it gluten-free?

Last edited by dianafoot; 03-30-2012 at 06:19 AM..
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Old 03-30-2012, 08:30 AM   #8
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Thanks Everybody.

This is a very moist fudgey chocolate cake. We loved it. It's now back to my go to birthday and gathering cake. I've wanted to do this for a long time, I sure glad I finally did it.

You won't be sorry. This is still a great cake.

I gave this to myself ,DH, 2 diabetics and another friend. They couldn't stop raving about how moist and fudgey it is.

Some may want it sweeter, I didn't. Taste your batter before puttting in the oven.

I don't think there is any difference in taste, texture, or moistness in this GF cake. It's everything I wanted.
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Old 03-30-2012, 12:42 PM   #9
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Awesome, Esther.
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Old 03-30-2012, 05:39 PM   #10
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Thank you so much for experimenting!!!! I want to try this too. But I cannot right now. But soon.
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Old 04-02-2012, 03:12 AM   #11
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Bump
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Old 04-06-2012, 08:20 AM   #12
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This looks wonderful! I am going to try making it for our Easter dessert. What recipe did you use for the chocolate sauce, Esther?

Becky
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Old 04-06-2012, 09:35 AM   #13
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Becky I used a lindt bar and sweetener. You could also add HWC, just a little to thin it. I can't (allergic) but you can.

It's my go to cake again.

For the cake You can also use syrup of your choice. I used raspberry, Diana used caramel and somebody used vanilla. Any flavor you like.

Last edited by rosethorns; 04-06-2012 at 09:38 AM..
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Old 04-06-2012, 01:27 PM   #14
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Thanks, Esther. I have a variety of syrups, so who knows! I like the Kahlua syrup in my brownies.

Becky
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Old 04-06-2012, 01:33 PM   #15
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Oats aren't necessarily gluten-free

In case anybody who comes across this recipe doesn't know, you need to buy certified gluten-free oats to ensure that they're gluten-free.

Thanks for the recipe!
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Old 04-06-2012, 01:39 PM   #16
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Yes Wendy your right. I used certified GF oat flour but forgot to change it.

Becky love the Kahlua flavor. Go for it.
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Old 04-09-2012, 05:31 AM   #17
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I made this cake yesterday for Easter. I used 1/2 & 1/2 instead of the almond milk, and I used erythritol. Other than that, I followed the recipe as written. The cake is delicious and the texture is perfect. Unfortunately, my cake stuck in the Bundt pan so it didn't have the lovely presentation that Esther obtained. I am not sure what I did or didn't do that caused it to stick - it is a older pan but it has a nonstick surface and I sprayed it with cooking spray and dusted it with some cocoa powder. My husband wasn't too upset, since that means we "have to" eat the entire cake ourselves rather than serve it to company. In any event, the recipe is definitely a keeper, though I will probably make it in a springform pan or a rectangular cake pan the next time I try it.

Becky
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Old 04-09-2012, 05:14 PM   #18
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Good for you Becky. I'm so glad you liked it .
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Old 08-29-2012, 02:19 PM   #19
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Old 01-21-2013, 06:02 AM   #20
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I have to make this for company.
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Old 02-06-2013, 08:14 PM   #21
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I am going to make this cake for my family this weekend! Thanks so much for sharing this. My husband was just diagnosed with Diabetes and both my son and I are on Keto/Atkins, so this will be a welcome addition to our recipe list.
I actually have all the items except oat flour on hand, will pick that up Friday!
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Old 03-01-2013, 07:37 AM   #22
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It is my birthday today and I think I am making this one. But I am so sorry but I have questions. I have Ideal (which is a mix of xylitol and splenda) I also have powdered Erythritol. I have truvia too.

So
recipe calls for 1/2 c. Erythritol ( I used Xylitol because that what I had)
1/4 tsp liquid sucralose or 1 c. grandular splenda
3 packets truvia

Help? Would this be 1 1/2 cups Ideal? Or what?
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Old 03-01-2013, 08:22 AM   #23
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Anita Yes 1 1/2 cups of ideal sounds like it'll work. Also when you done with your batter taste and see if it needs more.

I always use what I have. That will give you synergy.

Ideal is Maltodextrin, Xylitol and sucralose. I'm allergic to the maltodextrin.

HAPPY HAPPY BIRTHDAY ANITA!!!!!!!!
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Old 03-01-2013, 08:31 AM   #24
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Quote:
Originally Posted by rosethorns View Post
Anita Yes 1 1/2 cups of ideal sounds like it'll work. Also when you done with your batter taste and see if it needs more.

I always use what I have. That will give you synergy.

Ideal is Maltodextrin, Xylitol and sucralose. I'm allergic to the maltodextrin.

HAPPY HAPPY BIRTHDAY ANITA!!!!!!!!
Thanks. What is your favorite vanilla frosting? I cannot find my bundt pan and guess I will bake it in two cake pans.
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Old 03-01-2013, 08:52 AM   #25
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Originally Posted by SkeeterN View Post
Thanks. What is your favorite vanilla frosting? I cannot find my bundt pan and guess I will bake it in two cake pans.
Anita I think somebody ( maybe Gina ) is making a buttercream frosting using powdered Xylitol and butter. I have not tried this because I love chocolate and I melt my homemade chocolate chips to make a frosting.

Make a new thread an ask. I'm sure somebody has done this.

Try butter and your ideal with some vanilla,HWC and use a mixer to get air in there . 2 pans sounds wonderful. Please have a fun day .

Mine is done without dairy and I just thought of the one I make. The one I put up before this should work for you.

Last edited by rosethorns; 03-01-2013 at 08:55 AM..
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Old 03-01-2013, 11:16 AM   #26
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This is now baked and cooling! You mention it makes alot but it made just a perfect amount for 2 9 inch springform pans.
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Old 03-01-2013, 11:27 AM   #27
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Great you used 2 springform pans. Smells good Huh.
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Old 03-01-2013, 04:06 PM   #28
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Love to try this, but have to play with the sweeteners a bit, as I don't use sucralose or maltodextrin. Hope it works out! Thanks.
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Old 03-01-2013, 05:18 PM   #29
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In April I will have been eating low carb for 9 years. I have made many recipes that were duds. This one is wonderful!



I frosted it with Sugar Free Swiss Meringue Buttercream from domestifluff aka Kristen. Not sure if I can post it here or if she comes here (does she?) I found this on pinterest and I am blown away by this frosting.

Rosethorn the flavor of your cake is amazing. Didn't rise as tall as I expected but after frosting it and stacking it. I think it is really pretty. A great birthday cake!

My husbands quote: This cake exceeded my expectation, wow it is really great! I agree
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Old 03-01-2013, 05:29 PM   #30
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Sounds like you have had a great day!! And with cake
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