The Purpose of Mayo

• Mayo does two functions in a cake recipe: binds and moistens. It keeps dry ingredients from clumping and separating once they are mixed, and the fat in mayonnaise moistens the cake during baking so that it doesn’t dry out. When you substitute mayonnaise, you need ingredients that offer similar functions to keep your cake moist. If you like the taste and texture of a mayonnaise cake, you can use a low fat or reduced fat mayo cup for cup in your recipe.

Make a Coconut Oil Mayo

• Coconut oil is used cup for cup in baking as a fat. While it can’t replace mayonnaise outright in a cake recipe, it can be used to replace vegetable or canola oil when making your own healthier mayonnaise. Melt coconut oil before using and mix with egg yolk, white wine vinegar, lemon juice, mustard, and salt in a food processor or by hand using a whisk. Store leftover homemade mayonnaise in an airtight container in the refrigerator for up to two days. If making your own mayonnaise won’t work, you can buy coconut oil mayonnaise in the organic food aisle of your grocery store or at a health food store. Use the coconut oil mayonnaise cup or cup in your cake recipe.

Use Creamy Yogurt

• Yogurt is tangier than mayonnaise, but it has a similar creamy texture. Use yogurt cup for cup in your recipe instead of mayonnaise. Pick a flavor of yogurt that pairs with the flavor of your cake, such as vanilla yogurt for a vanilla or fruit-based cake. Because yogurt has the tendency to curdle, keep the oven temperature 325 degrees Fahrenheit or lower. You might notice a slight tang and more flavor to your cake when using yogurt, but the cake will remain moist just as if you had used mayonnaise.

Try Leftover Sour Cream

• Sour cream is often used in cake recipes because it adds moisture and creates a more decadent crumb. Use sour cream in equal proportions to the mayonnaise called for in your cake recipe. You can use low fat varieties, but the reduced fat content might mean your cake isn’t as moist as if you used mayonnaise. Unlike yogurt, you won’t taste the sour cream in your cake and it works well with all flavors of batter.

Puree Some Avocado

• Avocados are high in monounsaturated fats and offer a creamy texture that replaces mayonnaise well. Cut open avocados, remove the pits and hand-mash or puree the avocado before using it in your recipe. You can also use avocado cup for cup in your cake recipe. Two medium avocados yield about 2 ½ cups of avocado puree, according to Cooking Light. Because the avocado flavor is so light, you won’t notice it in your cake and you will still have a dense, moist product.