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!
ellen 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
Thanks Ellen!
marsha says
Hi Elana,
i am going to try the torte recipe, just got the almond flour, can i substitute anything else for the coconut flour?
Can you freeze this cake?
thank you.
marsha
marfred2000@gmail.com
Elana says
Marsha, I haven’t tried making this with something in place of coconut flour, or freezing it so not sure.
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!
Elana says
So glad you liked it Amanda!
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.
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!
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
april 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!!!
elana 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
Emilia 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.
elana says
Thanks for your comment George!