Passover Torte

Full
Ingredients
Instructions
Nutrition

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!

Ingredients
Serves:
12
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Instructions
  1. In a medium bowl, combine almond flour, coconut flour, and salt
  2. In a large bowl, Whisk eggs, honey, and vanilla
  3. Whisk flour mixture into egg mixture until well blended
  4. Line bottoms only of 3 9 inch round cake pan cake pans with parchment paper
  5. Divide cake batter evenly between pans
  6. Bake at 350°F 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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

56 responses to “Passover Torte”

  1. Anne Albano from Long Island NY:
    Yesterday, 4/12/17 we brought the Passover Torte to my in-law-laws’s.
    Just a question…wouldn’t it be fluffier if the egg whites were separated and whites folded in after the yolks are beaten with the coconut flour/almond flour?
    Let me know? ???

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