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
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ¼ cup coconut flour
- ½ teaspoon celtic sea salt
- 10 large eggs
- 1¾ cups honey or agave nectar
- 1 tablespoon vanilla extract
- ½ cup jam
- 1 batch Vegan Chocolate Frosting
Instructions
- 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 springform 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 minutes
Cook Time 20 minutes
Total Time 35 minutes
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!
Debra says
Delicious and very easy. Thank you. I made it for Passover this year. I made the cakes separate and just put strawberries and blueberries on top of each of them. Perfect. It tasted better than my usual recipe, it was easier, and it was more moist.
Elana says
Debra, that sounds delicious!
Pamela says
Is there really no baking soda in this recipe? Just curious. Thanks, love your recipes.
Elana says
Pamela, that is correct, no baking soda in the recipe :-)
Devorah says
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.
Elana says
Devorah, thanks for your comment, I’m so happy to hear this cake is beautiful and delicious! Happy Pesach :-)
Anne Albano says
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? ???
Elana says
Anne, I haven’t tried that so not sure. Feel free to experiment with the recipe :-)