passover cake

Gluten free and dairy free chocolate cake that is incredibly moist, light, and fluffy!

Passover Chocolate Cake

white sugar (350 grams)

potato starch (115 grams)

cocoa powder (50 grams)

baking powder

salt

eggs

oil (120 milliliters)

black coffee

Preheat oven to 350°F or 175°C.

Whisk together sugar, potato starch, cocoa powder, baking...

Whisk together sugar, potato starch, cocoa powder, baking powder, and salt in a large mixing bowl.

Add eggs, oil, and black coffee or water....

Add eggs, oil, and black coffee or water. Mix until well combined. It will seem very liquidy, but it's fine.

Use a rubber spatula to pour batter into...

Use a rubber spatula to pour batter into a 9x13 inch baking pan.

Bake for 45 to 50 minutes or until...

Bake for 45 to 50 minutes or until a toothpick comes out clean when poked through the middle.

Remove from oven and let cool completely before...

Remove from oven and let cool completely before cutting.

This easy almond cake recipe is made with just 5 ingredients but don&#039;t let its simplicity fool you—it&#039;s light, airy, and so delicious. Gluten-free and dairy-free too!

Almond Cake

eggs (whites and yolks separated, at room temperature)

egg whites (at room temperature)

sugar

tsp pure vanilla extract

fine sea salt

almond flour

berries

sugar (for dusting (optional))

Almond Flour

Egg white

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Position a rack in the middle of the oven and preheat to 350 degrees F.

Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).

In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.

In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.

Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.

With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here).  Scrape the remaining egg whites over the yolks, and about half of the almond flour.

Gently fold them into the yolks, but only partially.

While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter.  Be gentle!

Pour the batter into the prepared pan and shimmy until the batter is level.

Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.

Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.

I've made this multiple times, always to rave reviews.  I'd like to try it with hazelnut meal next time for a little variety. Thanks Gina, you're recipes have provided delicious and interesting options that help save my waistline!

This was fantastic!  I have been searching for a passover friendly dessert that tasted like it could be served all year and this was it!  light and moist and perfect with whipped cream and berries.  It was easy too as I am not a baker.  Received compliments from everyone who tasted it.

Finally got around to making this and it is delicious!! Great with berries (and vanilla ice cream). Will make this often, especially for group gatherings!

A big hit for company that is gluten free and a bonus that it's also lower in carbs for diabetics in the house!

I wasn't sure what to expect since I've never used almond flour.   This recipe is easy and simply wonderful tasting!   We just sprinkled powdered sugar on top and it was really good!!  Thank you so much for sharing this recipe!

Love this recipe, it is one of my go-tos for dessert and it is always a hit!! I usually make it exactly as directed and serve with fresh berries and whipped cream. Yum!

Question, though - I am attending a large potluck soon and feel like cupcakes would be a better option. Have you ever tried this as cupcakes and could you possibly offer and advice on how to vary the bake time?

Thanks for all that you do, Gina!

https://www.youtube.com/watch?v=Jyyi-CjcHrE

This is the best almond cake, made with just 5 ingredients!

https://www.skinnytaste.com/5-ingredient-almond-cake-with-fresh/

Top 2 passover cake recipes from across the web

The most viewed passover cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Passover Chocolate Cake

Almond Cake

Top 2 passover cake recipes from across the web

The most viewed passover cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Passover Chocolate Cake

Almond Cake

The most viewed passover cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine