passover torte

Passover Torte

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!

Passover Torte
Serves: 12
Ingredients
Instructions
  1. In a medium bowl, combine almond flour, coconut flour, and salt
  2. In a larger bowl, whisk eggs, honey, and vanilla
  3. Whisk flour mixture into egg mixture until well blended
  4. Line bottoms only of 3 9-Inch cake pan cake pans with parchment paper
  5. Divide cake batter evenly between pans
  6. Bake at 350° for 20-25 minutes
  7. Remove from oven when golden brown and a toothpick inserted in center comes out clean
  8. Cool cakes for two hours
  9. Run knife around cake to loosen from pan
  10. Remove from pan and peel off parchment paper
  11. Place bottom layer on a cake plate and spread with jam
  12. Add next layer of cake and spread with jam
  13. Place top layer on cake and frost entire cake with chocolate frosting
  14. Serve

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!

Comments

  1. Cynthia says

    I am so happy to stumble across your site :) I would love to make this and the macaroons. I am in phase 1 of the anti candida diet and can’t have honey/ sugar. Is there any way to substitute? It sounds amazing and would totally work for my bf’s gluten intolerance as well.
    Thank you so much!

  2. says

    Thank you for all your inspiration of yumminess :) I just made a version of this as cupcakes (makes 12) using only 1 cup of almond meal (which was actually a mistake) but they turned out great, all golden with beautiful domes and yey for us since they have less calories now. I added 2 tablespoons of coconut manna to the mix and sweetened them with pitted dates which was all blended with the egg mixture. I used organic strawberry preserves just 1/3 cup putting a dollop into each cupcake and topping them all off with remaining batter. They smell divine. I’m going to frost them with my homemade dark chocolate sauce. Can’t wait to bite into one :)

    • says

      We’ve tried them, delicious :) I which I could up load a picture so you could see the crumb. Very happy with them :) froze 8 of them will try the other two plain and I’ll try to let you know how they freeze. Thanks again Elena for the inspiration!

  3. Hannah says

    This is a delicious recipe! Because most sweeteners besides sugar, honey, molasses, and maple syrup trigger my migraines, I replaced the agave nectar with raw honey. I also found it to be a little bit dense and dry, however, so I made a few changes. To help it be a little fluffier, I separated the egg whites and beat them until they were frothy and stirred them carefully into the rest of the batter. To counter the dryness, I made a glaze from coconut oil, salt, vanilla, sugar in the raw, and almond milk and poured it over the warm layers before I let them cool. That being said, everyone loved it! There definitely weren’t any leftovers after our Pesach Seder!

  4. Lauren says

    Hi Elena,

    How far in advance can you make the cakes in this recipe and the chocolate frosting?

    Thank you

    • Elana says

      Lauren, I usually make the cakes the day before, cool them overnight, and then fill and frost in the afternoon before our Seder.

  5. karina says

    elana, thank you so much for this recipe! i was initially wary of the number of eggs but i tried it, persevered through an extremely liquidy batter and turned out with three beautiful cakes that are delicious in taste and texture! i was never a baker before my intestines began protesing gluten. since this change, i’ve taken my baked indulgences into my own hands and your site is fantastically versatile and inspiring. thank you!!

  6. nicole says

    I have made this cake 3 times and it is absolutely delicious. It tastes like the Jelly Krimpets I used to eat as a child!! I omit the chocolate frosting (only to cut down on sweetness) and it is just heavenly. My 4 kids devour it!!
    Thanks for an amazing cake recipe!!

  7. says

    what a fantastic recipe. love that passover & gluten-free intersect.

    Just found this blog and looking forward to exploring. I love baked goods but have had to cut the gluten and a lot of sugar out. This is no deprivation w/recipes like these out there!

    • Elana says

      Marsha, I haven’t tried making this with something in place of coconut flour, or freezing it so not sure.

  8. Amanda says

    Made this yesterday for my husband’s birthday and it was awesome! I separated the eggs and beat the whites for a few minutes to make it a little fluffier, but it was still pretty dense, which was fine because it was also really moist. Made a cream cheese frosting for it and covered it in unsweetened, shredded coconut – heavenly!

  9. Ali says

    I just made and tried this Torte for our Easter luncheon today. It’s amazing! I did make a few changes I wanted to share:
    *I only used 8 eggs because 10 just sounded like too many to me.
    *I used maple syrup in place of agave-I live in New England and we have a new crop for 2010!
    *I used an electric hand mixer to beat the eggs, maple syrup, and vanilla together until slightly frothy.
    Couldn’t get those egg white peaks because there was yolk and a lot of sweetner, but it still gave the cake that little lift I was hoping for. I had enough batter to make 6 cupcakes (so I could sample my creation today–they fluffed up nicely), and I made two of the round cakes that are about an inch tall each. I used Polaner Seedless Raspberry Jam (I noticed they have a new “w/Fiber” line out and that contains corn-maltodextrin- so make sure you are reading their labels carefully). The maple did add a flavor, and the cake is a bit sticky, but it tastes great. I woke up my Jeffrey with a taste and he LOVED it!
    A great recipe that I am definitely adding to my successful recipe repertoire. Thanks Elana! And I hope you and your family had a wonderful Passover celebration together. I’m looking forward to my whole family being around one table today.

  10. Joan V says

    Elena,

    I’ve been ogling your blog since I learned I needed to go gluten free back in December after a gall bladder attack. I received your cookbook for my birthday, bought a 7 x 3 loaf pan, ordered almond flour and have made multiple recipes. Like many of the other commenters I am so grateful that you and other gluten free bloggers take the time to create, test, and post such great recipes.

    I am not a frequent commenter, but know that I’m always reading!

    Thanks!

  11. Gabriella Campbell says

    Hi Elana

    I have been searching for a website like this for YEARS! Must never have put the right keywords into google before, but I did this time! :-) When I saw this recipe I thought all my Christmases had come at once :-) Got right in and made it as I had all the ingredients and….it was perfect! Loved by all, even those without allergies or intollerances!

    Thought it was worth mentioning, I didn’t know almond flour was actually flour. I thought it was another name for almond meal so that’s what I used in my recipe. The flavours were rich, dense and just divine so I’m going to keep making it that way! A small piece was more than enough to satisfy. What I loved the most was knowing how healthy it was :-) I also used date jam which was yummy!

    I love this site, it must have taken you years to try all these recipes. The lifestyle I ‘try’ to follow has no wheat, gluten, cow’s dairy, red meat, sugar, nightshade vegetables or processed foods. Yes I do stray every now and then…and I’m always sorry when I do and wonder why I did! People generally say ‘well what can you eat!’ Surprisingly to them, quite a lot, however in the baking department I’ll admit it’s always been a challenge…..until now!

    Thanks so much, you’ve given me hope and inspiration.

    Cheers

    Gabby

  12. says

    So I ran across these today when trying to find a home-made jam recipe for this cake… After an entire day searching the web I found these… Enjoy!

    Yield: scant 1/2 cup jam
    1-1/2 cups black raspberries, or berries of your choice
    1/4 cup agave nectar
    1-1/2 teaspoons fresh lemon juice, or to taste
    Combine raspberries and agave nectar in a small, heavy saucepan over medium-low heat. (I used an enameled cast-iron pan, which was perfect.) Bring to a simmer, then reduce heat to low and continue simmering until mixture thickens and berries have begun to fall apart but still retain some shape, about 30 minutes. (Stir occasionally with a heat-proof spatula to prevent scorching.)
    Remove from heat. Stir in lemon juice. The mixture will continue to gel as it cools.
    Keep refrigerated.

    Recipe for Chocolate Raspberry Agave Jam

    Yield: scant 1/2 cup
    2 cups red raspberries
    1/4 cup agave nectar
    1 teaspoon fresh lemon juice
    1 ounce dark chocolate (72% cacao), very finely chopped
    Combine raspberries and agave nectar in a small, heavy saucepan over medium-low heat. (I used an enameled cast-iron pan, which was perfect.) Bring to a simmer, then reduce heat as low as humanely possible. Continue simmering until berries fall apart and essentially liquify, giving a stir now and again to prevent it from scorching. You want the mixture to reduce considerably and begin to thicken, so plan on a 25 minute simmer time.
    Remove from heat. Stir in the lemon juice.
    Pass the jam through a medium-mesh strainer, pressing on it with a rubber spatula to force it through, leaving the seeds behind. (Scrape the underside to release jam that clings to the mesh.) Discard the seeds. Quickly add about 1/4 of the chopped chocolate to the hot jam, and stir until it melts. Continue with remaining chocolate. (If the jam has cooled too much to melt all the chocolate, microwave the chocolate by itself at 50% power for about a minute, stirring halfway through. Then mix into the jam.)
    The jam will thicken as it cools. Store in the fridge.

    Now may you not have to search the web for hours for a wonderful and simple sugar-free jam recipe!

    Happy Eating!!!

  13. says

    Hi Emilia-

    Happy belated birthday! Glad you liked the cake and that it was easy enough for your BF to make. And thanks also for letting us know about the substitutions.

    Elana

  14. says

    Thanks for this recipe!

    My boyfriend made this for my birthday a couple of weeks ago and it turned out really well.

    He doesn’t have much experience with baking, but the recipe was easy to follow and he said that he didn’t have any problems making the cake. He substituted the agave with one cup of honey and it worked well.

    The texture of the cake surprised me since it was light and fluffy. I also thought that I will make a sacher version of this cake someday, I think it would work well. All in all the cake was really delicious.

  15. says

    LSG -I like Tropical Traditions coconut flour; I haven’t tried the Bob’s Red Mill brand as it is a couple of dollars more expensive per pound than Tropical Traditions. Bob’s usually makes a nice product though, so I bet it’s just as good.

    Tracy -Good questions. Coconut flour and almond flour are not interchangeable in these recipes. See this < http://www.elanaspantry.com/2008/03/06/coconut-flour/” target=”_blank”>post for a brief explanation. I am guessing you could use butter in place of grapeseed oil, though I don’t cook with butter anymore, so I’m not sure. If you do experiment, let us know how it turns out! Thanks so much for visiting!

  16. Tracy says

    Hi elana, thanks so much for your recipes. i have printed out so many i don’t know what to start with. i have a lot of allergys and most of your food seem to be ok, just 2 things coconut flour (can i replace this with almond meal) also grapeseed oil can i repalce with butter?. Thanks so much, i will let you know how i go with theses recipes. Thanks, wow i can’t stop saying thanks. Tracy

  17. LSG says

    I was looking back at this recipe, and I realized that I have an answer to Kristian’s question. In Houston, you can find Bob’s Red Mill coconut flour at Whole Foods. I’ve even seen it at smaller health food stores and at some Krogers.

    I’ve only tried Bob’s Red Mill brand. Elana, have you tried it? If so, how does it compare to the one you use?

    I would think that using ground unsweetened coconut would end up a little sweeter and more overtly coconut-flavored than coconut flour (at least Bob’s). I love coconut, so that wouldn’t bother me, but others who are hoping for more of a vanilla flavor might do better with the actual coconut flour.

    Thanks again for all of your inspiring recipes Elana!
    LSG

  18. says

    Dear Jeanne,
    Thanks so much for your comment! It is great to hear from you. I am glad that you are finding my recipes helpful and tasty and that you are enjoying this site. I promise I won’t go Captain and Tenille on you!
    Per your peanut butter recipe, feel free to leave it here in the comments section, or, you may want to save it and post it in comments for a new dish I will be posting in the next week or two. That dish will be almond butter brownies. Either way, fine with me.
    Thanks again for stopping by!
    Elana

  19. says

    You are my saviour!!!
    When I saw the cake/torte photo and immediately went to ingredients I found myself all giggly and I told my fiance, “I can eat cake! I’m making this TOMORROW!!! thank you

    Since I found your site, I have made the choc. chip cookies, muffins, bread and granola, oh yeah and the yellow pea soup was awesome. So, thanks again for widening my eyes to the things I CAN still eat. Those things really helped me out on my road trip last week with my daughter. I had some doubts about travel food since I discovered (6 months ago) the food intolerances I have developed.

    I am not a ‘blogger’ but I may become one with this site! By the way, I am one of those people craving contact that you mentioned. I had my gluten free time with Shauna’s site back in October (and even got to meet her and the chef briefly at the Mariposa Cafe-gluten free bakery) but discovered shortly after that I couldn’t eat grains at all, sniff. I wanted the fresh GF pizza so bad!
    It is a great thing to have found your site/blog. I think there are recipes I can pass along-one is a grainless peanut butter cookie.
    I don’t know if I should try to reference it here but I do know it by heart. If that’s ok I’ll just pass it on. Let me know!

    Oh, and truely, don’t despair, and don’t go there with the Captain and Tenille thing…that sounds really bad! I just hope you can handle inexperienced bloggers like myself.

  20. says

    Hey Peanut Butter Boy -That’s so cool that you live in Davis. Yes, I am from there. Lived in Davis until I was 18, when I moved to NYC. Love Davis. The only other blogger I know from there is that gluten-free guy –his blog was called “something in season,” he was great, however his blog ended a few months ago.
    I think elise is amazing; she is one of my favorite bloggers.

    Per the coconut flour, yes, it is such an egg fiend (I like that term), I am not sure about egg beaters, have not used them before.

    Per chipotle, according to wikipedia, chipotle is a jalepeno pepper that is left on the vine somewhat longer and then smoked. It is so expensive because it takes 10 pounds jalepeno to make one pound of chipotle. I am also a huge fan of smoked paprika –it is amazing, makes any dish completely come to life.

    I hope you are enjoying grad school and having a wonderful time in Davis. The farmers market there is a lot of fun.

  21. says

    Yikes, this looks outstanding. I love gluten-free bloggers because they come up with such interesting recipes like this. I just bought some coconut flour and the farmers market here in Davis has some great almond flour. I must make these! 10 eggs must be due partially to the coconut flour, that stuff is an egg-fiend! Do you think egg-beaters would work with this? I have 5 cartons of egg-beaters in the fridge from Costco I’d like to use and I think regular eggs are more expensive these days! I’d love to make this.

    I love chipotle peppers. I recently discovered them and now I can’t get enough of them! I also found out that they are only smoked jalapenos, is that true? I also bought a jar of chipotle chile powder which is great but super expensive.

    I just moved to Davis in September for grad school and I just learned that you are originally from Davis? I was talking to Elise (Simply Recipes) and she mentioned there were a lot of other Davis food bloggers out there, so I searched and found this site (although you’re in CO now I see), just thought I’d stop by and say hi!

    The Peanut Butter Boy

  22. says

    Kristian -You could order it online from Tropical Traditions.

    Or, as Shez comments above, you could try grinding shredded, unsweetened coconut in the blender for diy coconut flour. If you try the latter option, please let me know how it goes.

  23. kristian says

    Thanks for all the great recipie ideas. I am not able to find coconut flour here in Houston? Is there anything else that I may use to substitute? Thanks, kristian.

  24. says

    Shez –Nice blog. The James Madison quote gave me goose bumps –literally. Gosh, could it be more true right now? Per your question about making coconut flour in the vitamix, I haven’t tried it myself, though I bet it would work. If you have the “dry” blender use that one, it makes better flours than the “wet” blender. Hope this helps and let me know the results of your diy coconut flour experiment.

    ~M –If you beat the egg whites, you will get a much fluffier cake; I am not patient enough to do so. I like really easy recipes –wet, dry, bake. That’s about my speed. Let me know how it turns out if you separate the whites and beat them!

    Sarah –Thanks for your comment and your kudos. Much appreciated!

    Debbie –Glad you found this site; this is the place for those of us that do not like things to taste all that sweet. Thanks so much for your comment.

    Emma –I always enjoy hearing from you. Good luck with your move and let me know when you get all settled into your new place. I like your idea about linking back to the soup/community post to generate more “bonding.” Thanks!

    Paige –I have followed your blog and your move. Glad that my recipes can be of help during your diet shift. If you still want frosting and are not doing dairy, maybe try the vegan chocolate frosting on my site. It is very rich and I have to try not to eat it on crackers, which I have been known to do late at night. Let’s keep in touch.

    Nancy –I have two boys 8 & 9, not at the teenage stage yet. I am glad that you are enjoying my recipes and explanations of Jewish tradition!

    Ya’ara –As always, THANKS (todah rabbah!)

    stratolynne –Glad to have you stop by. Let me know how the cake and other recipes come out for you.

  25. stratolynne says

    New to this site and boy am I excited. Your recipes show some real creativity with interesting ingredients. I look forward preparing this cake and some of the other recipes.

  26. Nancy Molnar says

    Dear Elana,
    Thank your for posting your recipes online for us. I look forward to receiving them. It’s very generous of you to take the time to do so. I have two teenage boys who both have celiac, so I appreciate getting new recipes to try. I also like the explanations you give since we happen to be Catholic and it’s very educational to hear the meaning behind things. I have also noticed quite a few Passover desserts in the bakery that happen to be gluten free and I load my cart up. I’ll miss them when they’re gone!! Keep up the good work.
    Thanks again
    Nancy

  27. says

    Oh, I loved that post, and I wanted to comment but didn’t right away and…you know how that goes. I think your site is fantastic. I found it because of your friend Helen, who I knew a bit when I lived in L.A. When I started reading, it was just curiosity, but I recently went off gluten (about a month ago) and am now off dairy, at least for the time being, eggs, sugar, and coffee (now there’s a blow.) I left the gluten behind to see if not eating it would help some chronic digestive and joint trouble I’ve had for the last year; both seem to be improving,though not perfect. I don’t find it so restrictive, actually; my cravings, as people said they would, have largely disappeared. But my daughter and I celebrated our birthdays last month, her third and my…never mind…and thanks to you, not only did I make great chocolate cupcakes for her, I also made delicious, gluten free ones for me. (At the time, I was still eating dairy–and eggs–so I got to enjoy the same vanilla icing she did.) In any case, don’t despair–you do have a community here and you’re doing a great, great thing by sharing your knowledge and experience!

  28. emma leigh says

    ooh, that looks delicious! i am in the middle of a move right now, so i have been holding off on buying those almond & coconut flours until i get to my destination. :) (i’m not on a restricted diet, but i’ve always had digestive troubles and blood sugar issues. high-protein flour sounds like an awesome change of pace!) i think one of the first things i should make is this torte!

    as far as the community post– maybe you should make a small banner that links back to that post (or another page) and put it like a signature at the end of your entries? so, if anyone is new to the site or the feed, they could be drawn to clicking on it. that’s just my two cents– i’m not much of a public blogger myself so i don’t really know what works, but i think you should give it another go! :)

    hope your holiday is grand!

    -em

  29. Debbie says

    Well, thought I’d say hi. I just found your blog 2days ago. Have to say thanks for all your work. Love the blog.

    About yesterday…here’s a comment…Love Soup!

    Made your apple crisp last nite for DH. Went out and bought Agave and a few other items. The crisp was really good. I like that it was not too sweet. We had a serving for breakfast!

    Peace,
    Debbie

  30. ~M says

    Can I have a slice, please? This looks amazing! I still don’t know how you get it to rise without baking soda/powder, or not be incredibly fragile without starch, but congratulations! By the way, have you ever tried separating the eggs and beating the whites and then combining the mixture to get more lift?

    Chag sameach!

  31. says

    This looks yummy. I think I might try it today. My children are having their birthday party tomorrow and want chocolate cake, however, I need to make a non chocolate cake for one of the guests. I don’t have coconut flour. I wonder if I can run some unsweetened coconut flakes through my Vitamix?

    Hope you have a good Pesach.

    Shez over at Homeschooled Twins

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