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

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Servings 12


  • In a medium bowl, combine almond flour, coconut flour, and salt
  • In a large bowl, Whisk 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
  • Serve
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!


60 responses to “Passover Torte”

  1. Made this today…my first layer cake. It’s beautiful and delicious. I made a couple of minor alterations. I beat the egg whites until they were fluffy, then folded the rest of the ingredients in. Also, I only used 3/4 honey and for the other cup I used unsweetened applesauce and a dropper full of liquid vanilla stevia. The cake turned out moist and soft. The frosting was a little tricky because it hardens fairly quickly, but I made it work. Thanks for the delicious Passover recipe.

    • Devorah, thanks for your comment, I’m so happy to hear this cake is beautiful and delicious! Happy Pesach :-)

  2. 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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Recipes » Desserts » Cakes and Cupcakes » Passover Torte