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
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!
George says
Looks gorgeous Elana. A perfect Passover Cake :)
elana 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 <https://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!
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
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
elana 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
Jeanne 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.
elana 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.
Nick 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
elana 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.
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.