Of which 10.2 g sugars and 1.5 g saturated fat.
No-added-sugar version: 171 kcal and 0.6 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Magnesium (cocoa)
Allergens tree nuts
Vegan chocolate mayo cake
No eggs: vegan mayo acts as the fat and binds the batter.
Ingredients
- 1½ cups rice flour (237 g / 8½ oz)
- 1 cup almond flour (96 g / 3½ oz)
- ⅔ cup white or brown sugar (135 g / 5 oz) — no added sugar: 1 cup erythritol (190 g)
- ½ cup cocoa powder (45 g / 1½ oz)
- 1 tsp baking soda (5 g)
- 1 tsp baking powder (4 g)
- ½ cup sugar-free vegan mayonnaise, avocado- or cashew-based (115 g / 4 oz)
- 1 cup warm water, or coffee (240 g / 8½ oz)
- 1 tsp apple cider vinegar (5 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Turn the oven on to 180 °C (350 °F) and grease the pan.
- Mix the dry ingredients: the rice flour, almond flour, sugar, cocoa powder, baking soda and baking powder.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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