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Chocolate Nayonnaise Cupcakes

What you need: 

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 cup vegan mayonnaise (I use fat-free Nayonnaise)
1 cup white sugar
1 cup cold water
1 teaspoon vanilla extract

What you do: 

Mix dry ingredients and set aside.
Mix all wet ingredients except water.
Alternately mix water and dry ingredients in with the wet.
Spoon into muffin tins about 3/4 full.
Bake at 350 F. 15 minutes for mini cupcakes, about 20 minutes for regular, and from 25-30 for a cake.
When cooled, dust with powdered sugar, cocoa powder, or frost with preferred flavor!

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


Very Moist! I used 1/2 cup raspberry jam and 1/2 cup water instead of just water. Also, I added almond extract and vanilla extract, and blended all the wet together.
They turned out really nice, I like this recipe because I bought nayonnaise wanting to try it out but I hate the taste so I needed to use it up somehow where I couldn't taste it.
Im going to put icing on them (aren't very sweet, so they need it) and let my bf eat them in his lunches. Thanks for the recipe!


well, to combine my family's recipe with yours: i omitted the water for coffee, added 1 1/2 tsp baking POWDER, and used a liquor instead of vanilla; POOF! awesome cupcakes. i think the coffee gives simply a richer flavor and the baking powder is a must... that is the cake's rising agent!

nevertheless, great recipe... i hope these alterations help someone.  ;D


check out this link ( you need a vinegar base

Could you use really thick plain youghurt?


Could you use really thick plain youghurt?


Made this for my room mate, He loved it. I used the cake form and for the frosting I used Peanut Butter Cream Cheese Frosting. The combination was outstandingly awesome.


Yummy and tasted fine even with the nayonaise! Very moist and tasty. Thanks!

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