18 Delicious Passover Cake Recipes for the Holiday

Just when you thought Passover desserts were all about the same old flourless chocolate cake, we’re here to surprise you! Our roundup of 18 Delicious Passover Cake Recipes is packed with creative, mouthwatering options that’ll make your holiday table shine. From rich and decadent to light and fruity, there’s a cake here for every taste. Ready to bake your way through Passover with ease and style? Let’s dive in!

Flourless Chocolate Passover Cake

Zesty and rich, this Flourless Chocolate Passover Cake is a decadent dessert that’s surprisingly simple to make. Perfect for those observing Passover or anyone craving a gluten-free treat, it’s a chocolate lover’s dream come true.

Ingredients

• 6 ounces of high-quality dark chocolate, chopped
• 1 stick (1/2 cup) of unsalted butter, plus a bit more for greasing the pan
• 3/4 cup of granulated sugar
• 3 large eggs
• 1/2 cup of unsweetened cocoa powder
• A pinch of salt
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with a bit of butter and line the bottom with parchment paper for easy removal.
2. In a medium saucepan over low heat, melt the butter and chocolate together, stirring constantly until smooth. Remove from heat and let it cool slightly.
3. Tip: Ensure the chocolate mixture isn’t too hot when you add the eggs to prevent them from scrambling.
4. Whisk in the sugar, then add the eggs one at a time, mixing well after each addition.
5. Stir in the cocoa powder, salt, and vanilla extract until the batter is smooth and all ingredients are fully incorporated.
6. Tip: Sifting the cocoa powder can help avoid lumps in your batter for a smoother texture.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until the cake is set around the edges but still slightly wobbly in the center.
9. Tip: A toothpick inserted into the center should come out with a few moist crumbs, not clean, to ensure the cake stays fudgy.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Now, this cake boasts a dense, fudgy texture with an intense chocolate flavor that’s not overly sweet. Serve it with a dusting of cocoa powder or a dollop of whipped cream for an extra special touch.

Passover Sponge Cake with Lemon Glaze

Always a delight to share a recipe that’s both traditional and refreshing, especially when it comes to Passover desserts. Today, we’re diving into a light and airy sponge cake topped with a zesty lemon glaze, perfect for the holiday table or any spring gathering.

Ingredients

• 6 large eggs, separated
• 1 cup of sugar
• A splash of vanilla extract
• 1/2 cup of potato starch
• A pinch of salt
• For the glaze: the juice of 2 lemons and a couple of tablespoons of powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch tube pan. Tip: Ensuring your pan is well-greased prevents the cake from sticking.
2. In a large bowl, beat the egg yolks with the sugar until light and fluffy. This should take about 5 minutes with an electric mixer.
3. Add the vanilla extract and mix until just combined.
4. Gently fold in the potato starch and salt with a spatula, being careful not to deflate the mixture. Tip: Folding instead of stirring keeps the air in the batter for a lighter cake.
5. In another bowl, beat the egg whites until stiff peaks form. This is crucial for that signature sponge cake texture.
6. Carefully fold the beaten egg whites into the yolk mixture in two additions. Tip: Adding the whites in parts helps maintain the batter’s volume.
7. Pour the batter into the prepared pan and bake for 40-45 minutes, or until the cake is golden and springs back when lightly touched.
8. While the cake cools, whisk together the lemon juice and powdered sugar for the glaze until smooth.
9. Once the cake is completely cool, drizzle the lemon glaze over the top.

Perfectly spongy with a delicate crumb, this cake is a testament to simplicity and flavor. The lemon glaze adds a bright contrast, making each bite a delightful balance of sweet and tart. Serve it with a dusting of powdered sugar or fresh berries for an extra special touch.

Matzo Meal Apple Cake

Here’s a delightful Matzo Meal Apple Cake that’s perfect for any occasion, combining the crispness of apples with the unique texture of matzo meal. Let’s walk through the process together, ensuring you end up with a cake that’s both flavorful and beautifully textured.

Ingredients

• 2 cups of matzo meal
• 3 large apples, peeled and thinly sliced
• 1 cup of sugar
• A splash of vanilla extract
• 4 eggs
• A pinch of salt
• 1/2 cup of vegetable oil
• 1 tbsp of cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan to prevent sticking.
2. In a large bowl, whisk together the matzo meal, sugar, and a pinch of salt until well combined.
3. Add the eggs, vegetable oil, and a splash of vanilla extract to the dry ingredients, mixing until the batter is smooth. Tip: For an extra fluffy texture, let the batter sit for 5 minutes before proceeding.
4. Fold in the thinly sliced apples and cinnamon, ensuring the apples are evenly distributed throughout the batter.
5. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Tip: Arrange a few apple slices on top for a decorative finish.
6. Bake for 45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Tip: If the top starts browning too quickly, cover loosely with foil.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Matzo Meal Apple Cake offers a delightful contrast between the soft, moist interior and the slightly crisp edges. Serve it warm with a dollop of whipped cream or at room temperature for a comforting dessert that highlights the natural sweetness of apples.

Passover Coconut Macaroon Cake

Unveiling a dessert that’s as delightful to make as it is to eat, our Passover Coconut Macaroon Cake combines simplicity with decadence. Perfect for beginners, this recipe walks you through each step to ensure a foolproof bake.

Ingredients

• 2 cups of sweetened shredded coconut
• 3 large eggs, at room temperature
• a splash of vanilla extract
• a pinch of salt
• 1/2 cup of granulated sugar
• a couple of tablespoons of almond flour

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the eggs, vanilla extract, and sugar until the mixture is light and frothy. Tip: Room temperature eggs blend more smoothly, ensuring a uniform texture.
3. Gently fold in the shredded coconut and almond flour until well combined. The mixture should be sticky but manageable. Tip: If it’s too wet, add a bit more almond flour to achieve the right consistency.
4. Using a spoon or your hands, form the mixture into small mounds on the prepared baking sheet, spacing them about 2 inches apart. Tip: Wetting your hands slightly can prevent the mixture from sticking.
5. Bake for 20-25 minutes, or until the macaroons are golden brown on the outside. Keep an eye on them after the 20-minute mark to avoid overbaking.
6. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

This Passover Coconut Macaroon Cake boasts a crispy exterior with a chewy, moist center, offering a perfect balance of textures. Serve them as a sweet ending to your Seder meal or alongside a cup of coffee for a delightful afternoon treat.

Almond Flour Passover Cake

Almond flour Passover cake is a delightful treat that’s both gluten-free and perfect for the holiday season. A simple yet elegant dessert, it’s made with just a few ingredients and comes together in no time.

Ingredients

• 2 cups of almond flour
• 1 cup of sugar
• A pinch of salt
• 4 large eggs
• A splash of vanilla extract
• 1/2 cup of melted butter
• A couple of tablespoons of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, sugar, and salt until well combined.
3. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
4. Stir in the vanilla extract and melted butter until the batter is uniform.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Dust the top with powdered sugar before serving for a touch of sweetness and elegance.

You’ll love the moist, tender crumb of this almond flour Passover cake, with its rich buttery flavor and subtle sweetness. Try serving it with fresh berries or a dollop of whipped cream for an extra special touch.

Passover Honey Cake

Unveiling the secrets to a perfect Passover Honey Cake, this recipe is a delightful blend of tradition and taste, designed to guide even the most novice bakers through each step with ease.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of honey
• 3 large eggs
• 1/2 cup of vegetable oil
• 1/2 cup of strong brewed coffee, cooled
• 1 tsp of baking powder
• 1 tsp of baking soda
• A pinch of salt
• A couple of tsp of cinnamon
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs until fluffy, then gradually mix in the honey, oil, coffee, and vanilla extract.
4. Tip: Ensure all your wet ingredients are at room temperature to achieve a smooth batter.
5. Slowly fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the cake light.
6. Tip: A spatula works best for folding to preserve the air in the batter.
7. Pour the batter into the prepared pan and smooth the top with the back of a spoon.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Rotate the pan halfway through baking for even cooking.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Moist and richly flavored, this Passover Honey Cake boasts a tender crumb and a deep, spiced sweetness. Serve it with a dollop of whipped cream or a drizzle of extra honey for an extra special touch.

Chocolate Covered Strawberry Passover Cake

Gathering around the table for Passover just got a whole lot sweeter with this Chocolate Covered Strawberry Passover Cake. Perfect for beginners, this recipe walks you through each step to ensure a deliciously moist cake topped with the classic combo of chocolate and strawberries.

Ingredients

• 2 cups of almond flour
• 1 cup of coconut sugar
• 1/2 cup of cocoa powder
• 1 tsp of baking soda
• A pinch of salt
• 3 large eggs
• 1/2 cup of olive oil
• A splash of vanilla extract
• 1/2 cup of water
• A couple of cups of fresh strawberries, sliced
• 1 cup of dark chocolate chips
• A tbsp of coconut oil

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, coconut sugar, cocoa powder, baking soda, and salt.
3. Add the eggs, olive oil, vanilla extract, and water to the dry ingredients. Mix until just combined. Tip: Overmixing can make the cake dense.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cake cools, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Tip: This prevents the chocolate from burning.
7. Arrange the sliced strawberries on top of the cooled cake, then drizzle with the melted chocolate. Tip: For a neater presentation, use a piping bag for the chocolate.
8. Allow the chocolate to set for about 10 minutes before serving.

Lusciously moist with a rich chocolate flavor, this cake is a showstopper. Serve it with a dollop of whipped coconut cream for an extra indulgent touch.

Passover Carrot Cake with Cream Cheese Frosting

First, let’s dive into making a Passover Carrot Cake with Cream Cheese Frosting that’s as delightful to make as it is to eat. This recipe is perfect for beginners, with each step carefully laid out to ensure success.

Ingredients

• 2 cups of grated carrots, packed
• 1 cup of almond flour, because we’re keeping it gluten-free
• 3/4 cup of sugar, for just the right sweetness
• 1/2 cup of matzo meal, to keep it Passover-friendly
• 1/2 cup of vegetable oil, for moisture
• 4 eggs, at room temperature
• A splash of vanilla extract, for that lovely aroma
• 1 tsp of cinnamon, because carrot cake needs its spice
• 1/2 tsp of baking soda, to help it rise
• A pinch of salt, to balance the flavors
• For the frosting: 8 oz of cream cheese, softened
• 1/4 cup of butter, also softened
• 1 cup of powdered sugar, sifted
• A couple of drops of vanilla extract, for the frosting

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, sugar, matzo meal, cinnamon, baking soda, and salt.
3. In another bowl, beat the eggs, oil, and vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients until just mixed, then stir in the grated carrots.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean. Tip: Don’t open the oven door too early to prevent the cake from sinking.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy. Tip: Ensure both the cream cheese and butter are at room temperature to avoid lumps.
8. Once the cake is cool, spread the frosting evenly over the top. Tip: For a decorative touch, use a piping bag to frost the cake.

Best enjoyed fresh, this carrot cake boasts a moist texture with a perfect balance of sweetness and spice. Serve it as a standout dessert at your next gathering or enjoy a slice with your morning coffee for a special treat.

Passover Coffee Cake

Ready to dive into a delicious Passover Coffee Cake that’s sure to impress? This recipe is perfect for beginners, guiding you through each step with precision to ensure your baking success.

Ingredients

• 2 cups of almond flour
• 1 cup of coconut sugar
• A pinch of salt
• A splash of vanilla extract
• 3 eggs, at room temperature
• 1/2 cup of melted coconut oil
• A couple of tablespoons of cinnamon
• 1/2 cup of chopped walnuts (optional for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan with a bit of coconut oil.
2. In a large bowl, whisk together the almond flour, coconut sugar, and salt until well combined.
3. Add the vanilla extract, eggs, and melted coconut oil to the dry ingredients. Mix until the batter is smooth and uniform. Tip: Ensure the eggs are at room temperature to avoid a lumpy batter.
4. Pour half of the batter into the prepared baking pan, spreading it evenly with a spatula.
5. Sprinkle a generous amount of cinnamon over the first layer of batter, then top with the remaining batter. Tip: Use a knife to swirl the cinnamon into the batter for a marbled effect.
6. If using, scatter the chopped walnuts over the top for a crunchy texture.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Absolutely delightful, this Passover Coffee Cake boasts a moist texture with a rich cinnamon flavor that’s perfectly balanced by the nutty crunch of walnuts. Serve it warm with a dollop of coconut cream for an extra indulgent treat.

Passover Mandelbrot Cake

Just when you thought Passover desserts couldn’t get any better, here comes a twist on the classic Mandelbrot that’s sure to delight. This cake version keeps all the crunchy, biscotti-like charm but in a softer, more cakey form that’s perfect for your Seder table or any spring gathering.

Ingredients

• 2 cups of almond flour, because that’s what gives it that nutty, rich base
• 1 cup of sugar, for just the right amount of sweetness
• 3 large eggs, to bind everything together beautifully
• A splash of vanilla extract, for that warm, aromatic flavor
• A pinch of salt, to balance the sweetness
• A couple of tablespoons of orange zest, for a bright, citrusy kick

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cake doesn’t stick and bakes evenly.
2. In a large bowl, whisk together the almond flour, sugar, and salt. Tip: Sifting the almond flour can prevent lumps for a smoother batter.
3. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest. The mixture should be thick but pourable. Tip: If it’s too thick, a tablespoon of water can loosen it up.
4. Pour the batter onto the prepared baking sheet, spreading it into a rectangle about 1/2 inch thick. Tip: Wetting your fingers can help smooth the top without sticking.
5. Bake for 25-30 minutes, until the edges are golden and a toothpick comes out clean. Let it cool for 10 minutes before slicing.

Rich in flavor with a moist, dense texture, this Passover Mandelbrot Cake is a delightful departure from the usual. Serve it with a dollop of whipped cream or alongside your favorite tea for a truly special treat.

Passover Pineapple Upside-Down Cake

Passover brings its own set of baking challenges, but this pineapple upside-down cake is here to sweeten the deal. Perfect for beginners, this recipe walks you through each step to ensure a deliciously moist and fruity dessert that’s sure to impress.

Ingredients

• 1 cup of matzo cake meal
• 1/2 cup of potato starch
• 1 cup of granulated sugar
• 4 large eggs
• 1/2 cup of vegetable oil
• a splash of vanilla extract
• a couple of maraschino cherries
• 1 can of pineapple rings in juice
• 1/4 cup of brown sugar
• 2 tbsp of unsalted butter

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Melt the butter in the microwave, then mix it with the brown sugar and spread it evenly at the bottom of the pan.
3. Arrange the pineapple rings over the sugar mixture and place a cherry in the center of each ring.
4. In a large bowl, whisk together the matzo cake meal, potato starch, and granulated sugar.
5. Add the eggs, oil, and vanilla extract to the dry ingredients, mixing until just combined.
6. Pour the batter over the pineapple layer, smoothing the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate.

Now, the cake boasts a caramelized pineapple topping that’s both visually stunning and packed with flavor. Serve it warm with a dollop of whipped cream for an extra indulgent touch.

Passover Chocolate Mousse Cake

Creating a Passover Chocolate Mousse Cake is simpler than you might think, and it’s the perfect dessert to impress your guests without breaking the bank. Let’s dive into the process step by step.

Ingredients

• 1 cup of semi-sweet chocolate chips
• 4 large eggs, separated
• 1/2 cup of sugar
• A splash of vanilla extract
• A pinch of salt
• 1/2 cup of heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Melt the chocolate chips in a double boiler, stirring occasionally until smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
3. Whisk the egg yolks with 1/4 cup of sugar until pale and thick. This should take about 3 minutes.
4. Gently fold the melted chocolate into the yolk mixture, then add the vanilla extract and salt.
5. In a separate bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup of sugar until stiff peaks form. Tip: Room temperature egg whites whip up better.
6. Fold the egg whites into the chocolate mixture in three additions to keep the mixture light and airy.
7. Pour the batter into the prepared pan and bake for 20-25 minutes, or until the edges are set but the center is still slightly jiggly. Tip: Overbaking can make the cake dry, so keep an eye on it.
8. Let the cake cool completely, then refrigerate for at least 4 hours, preferably overnight.
9. Before serving, whip the heavy cream until soft peaks form and spread over the top of the cake.

The cake should be rich and fudgy with a light mousse-like texture. For an extra touch, garnish with chocolate shavings or fresh berries before serving.

Passover Vanilla Bean Cake

Very few desserts can claim to be both Passover-friendly and irresistibly delicious, but this Vanilla Bean Cake is here to prove it’s possible. Perfect for beginners, this recipe walks you through each step with precision, ensuring a flawless bake every time.

Ingredients

• 1 cup of almond flour
• 1/2 cup of potato starch
• 1 cup of granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup of vegetable oil
• A splash of vanilla extract
• The seeds from 1 vanilla bean
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the almond flour, potato starch, and salt until well combined.
3. In another bowl, beat the eggs and sugar together until the mixture is light and fluffy, about 3 minutes.
4. Slowly drizzle in the vegetable oil while continuing to beat the mixture, ensuring it’s fully incorporated.
5. Add the vanilla extract and vanilla bean seeds to the wet ingredients, mixing well.
6. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Best enjoyed fresh, this cake boasts a moist, tender crumb and a rich vanilla flavor that’s perfectly balanced. For an extra touch, serve it with a dusting of powdered sugar or a dollop of whipped cream.

Passover Raspberry Almond Cake

Very few desserts strike the perfect balance between nutty and fruity quite like this Passover Raspberry Almond Cake. It’s a delightful treat that’s surprisingly simple to make, even for beginners, and it’s perfect for those looking for a gluten-free option during the holiday season.

Ingredients

• 1 cup of almond flour
• 1/2 cup of granulated sugar
• A pinch of salt
• 3 large eggs
• A splash of vanilla extract
• 1/2 cup of fresh raspberries
• A couple of tablespoons of sliced almonds for topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the almond flour, sugar, and salt until well combined.
3. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
4. Stir in the vanilla extract, then gently fold in the raspberries to avoid crushing them too much.
5. Pour the batter into the prepared cake pan and sprinkle the top with sliced almonds.
6. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Here’s a cake that’s moist and dense, thanks to the almond flour, with bursts of tart raspberry in every bite. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.

Passover Lemon Poppy Seed Cake

Whipping up a Passover Lemon Poppy Seed Cake is simpler than you might think, and it’s the perfect way to bring a little brightness to your holiday table. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 cup of almond flour
• 1/2 cup of potato starch
• 1/4 cup of poppy seeds
• 1 cup of sugar
• 4 large eggs
• 1/2 cup of olive oil
• 1/4 cup of fresh lemon juice
• A splash of vanilla extract
• A couple of tablespoons of lemon zest
• 1/2 teaspoon of salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, potato starch, poppy seeds, and salt until well combined.
3. In another bowl, beat the eggs and sugar together until the mixture is light and fluffy, about 3 minutes.
4. Slowly drizzle in the olive oil while continuing to beat the mixture, ensuring it’s fully incorporated.
5. Add the lemon juice, vanilla extract, and lemon zest to the wet ingredients, mixing until just combined.
6. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Here’s a tip: For an extra moist cake, brush the top with a little lemon juice while it’s still warm. This cake boasts a delightful balance of tangy lemon and nutty poppy seeds, with a texture that’s wonderfully light yet satisfying. Serve it with a dollop of whipped coconut cream for a dairy-free dessert that’s sure to impress.

Passover Black Forest Cake

Absolutely perfect for your Passover dessert table, this Black Forest Cake transforms traditional flavors into a holiday-friendly treat. Let’s dive into making this decadent, yet surprisingly simple, dessert that’ll have everyone asking for seconds.

Ingredients

• 1 cup of almond flour
• 1/2 cup of cocoa powder
• 3/4 cup of granulated sugar
• 4 large eggs
• 1/2 cup of coconut oil, melted
• A splash of vanilla extract
• A pinch of salt
• 1 can of cherry pie filling
• A couple of cups of whipped cream
• Dark chocolate shavings for garnish

Instructions

1. Preheat your oven to 350°F and grease a 9-inch springform pan.
2. In a large bowl, whisk together the almond flour, cocoa powder, sugar, and salt until well combined.
3. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
4. Stir in the melted coconut oil and vanilla extract until the batter is glossy and uniform.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan before carefully removing it.
7. Once cooled, spread the cherry pie filling evenly over the top of the cake.
8. Top with whipped cream and sprinkle with dark chocolate shavings for that classic Black Forest look.
9. Chill the cake in the refrigerator for at least an hour before serving to let the flavors meld.

Every bite of this Passover Black Forest Cake offers a rich chocolatey base, tart cherries, and creamy topping that’s irresistibly delicious. Serve it chilled with a dusting of cocoa powder for an extra touch of elegance.

Passover Tiramisu Cake

Passover Tiramisu Cake is a delightful twist on the classic Italian dessert, adapted to meet Passover dietary restrictions without sacrificing flavor or texture. Perfect for ending your Seder on a sweet note, this dessert combines layers of coffee-soaked matzo with a creamy, dairy-free filling that’s sure to impress.

Ingredients

• 4 sheets of matzo
• 1 cup of strong brewed coffee, cooled
• 1/2 cup of sugar
• 1/4 cup of cocoa powder
• 2 cups of dairy-free whipped topping
• 1 tsp of vanilla extract
• A splash of almond milk
• A couple of tablespoons of powdered sugar for dusting

Instructions

1. Brew the coffee and let it cool to room temperature. This ensures the matzo absorbs the flavor without becoming too soggy.
2. In a small bowl, mix the sugar and cocoa powder together. This will be your dry mixture for layering.
3. Dip each matzo sheet into the cooled coffee for about 5 seconds on each side. You want them moist but not falling apart.
4. Layer the coffee-soaked matzo in a square dish, sprinkling a generous amount of the cocoa-sugar mixture between each layer.
5. In a separate bowl, gently fold the vanilla extract into the dairy-free whipped topping to create your creamy filling.
6. Spread half of the whipped topping mixture over the first layer of matzo, then repeat the layering process with the remaining matzo and cocoa-sugar mixture.
7. Top the final layer with the remaining whipped topping, using a spatula to smooth it out evenly.
8. Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set properly.
9. Before serving, dust the top with powdered sugar for a beautiful finish.

Keep in mind that the cake will have a soft, yet slightly chewy texture from the matzo, with a rich coffee and cocoa flavor that’s perfectly balanced by the sweet, creamy topping. For an extra touch, serve each slice with a few fresh berries on the side.

Passover Red Velvet Cake

Ready to dive into a Passover dessert that’s as stunning as it is delicious? This Red Velvet Cake is a showstopper, perfectly moist with a hint of cocoa, and it’s completely kosher for Passover. Let’s get started!

Ingredients

• 2 cups of almond flour, because we’re keeping it gluten-free
• 1 cup of coconut sugar, for that subtle sweetness
• 4 large eggs, room temperature please
• A splash of vanilla extract, for flavor
• A couple of tablespoons of cocoa powder, just enough for that signature red velvet taste
• 1/2 cup of coconut oil, melted but not hot
• A pinch of salt, to balance the sweetness
• 1 teaspoon of baking soda, for lift
• 1 tablespoon of apple cider vinegar, to react with the baking soda
• Red food coloring, enough to get that vibrant hue

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. A little tip: lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, whisk together the almond flour, coconut sugar, cocoa powder, and salt. Make sure there are no lumps for a smooth batter.
3. Add the eggs, one at a time, mixing well after each addition. This step is crucial for incorporating air into the batter.
4. Stir in the melted coconut oil and vanilla extract until the mixture is uniform. Pro tip: if the coconut oil is too hot, it can cook the eggs, so let it cool slightly.
5. In a small bowl, mix the baking soda with apple cider vinegar and watch it fizz. Quickly fold this into the batter along with the red food coloring until you achieve a consistent, vibrant red color.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience ensures the cake sets properly without falling apart.

Enjoy this Passover Red Velvet Cake as is, or for an extra touch, dust with powdered sugar or serve with a dollop of coconut whipped cream. The texture is wonderfully moist, with a fine crumb that melts in your mouth, and the flavor is a perfect balance of sweet and cocoa. It’s a dessert that’s sure to impress at any Passover table.

Conclusion

These 18 Delicious Passover Cake Recipes offer something sweet for everyone this holiday. Whether you’re a seasoned baker or trying your hand at Passover desserts for the first time, there’s a cake here to inspire you. We’d love to hear which recipes become your favorites—leave a comment below! And don’t forget to share this roundup on Pinterest to spread the joy of baking. Happy Passover!

Bella Bacinos