This incredible Passover Torte is a three layer vanilla cake with raspberry filling, smothered in rich dark chocolate frosting. It’s Kosher for Passover, and since it’s dairy-free it’s the perfect Pareve dessert recipe to serve at the end of your Seder. Of course, we love it so much that we eat it all year round!
In a medium bowl
, combine almond flour, coconut flour, and salt
In a large bowl
eggs, honey, and vanilla
Whisk flour mixture into egg mixture until well blended
Line bottoms only of 3 9 inch round cake pan
cake pans with parchment paper
Divide cake batter evenly between pans
Bake at 350°F for 20-25 minutes
Remove from oven when golden brown and a toothpick inserted in center comes out clean
Cool cakes for two hours
Run knife around cake to loosen from pan
Remove from pan and peel off parchment paper
Place bottom layer on a cake plate and spread with jam
Add next layer of cake and spread with jam
Place top layer on cake and frost entire cake with chocolate frosting
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
This dairy-free cake and frosting are rich and sweet. However, because this Passover Torte is made with almond flour which is high in protein and good fat, it can pass as a low-carb cake when compared to typical cake recipes. It tastes just as good as anything made with wheat flour and white sugar, but is far more nutrient dense. I like to serve this healthy dessert at the end of our Passover Seder because it doesn’t leave guests with a high-carb hangover after a long meal.
Because all of my recipes are gluten-free they’re also all Kosher for Passover. Here are just a couple of my healthy dessert recipes that are delicious served at the end of your Passover Seder!