There’s nothing quite like ending your Passover Seder with a slice of something sweet, but finding delicious desserts that fit the holiday’s dietary restrictions can be a challenge. That’s why we’ve gathered 18 incredible cake recipes—from rich flourless chocolate tortes to light citrus-infused sponges—that are sure to satisfy every sweet tooth at your table. Ready to find your new favorite Passover treat? Let’s dive in!
Flourless Chocolate Passover Cake
Remembering how the soft afternoon light used to fall across my grandmother’s kitchen table, I find myself drawn back to this simple chocolate cake, a recipe that feels like a quiet conversation across generations. There’s something deeply comforting about its rich darkness, a dessert that requires no flour yet stands so proudly on its own.
Ingredients
– Bittersweet chocolate – 8 ounces
– Unsalted butter – 1 cup
– Granulated sugar – 1 cup
– Large eggs – 6
– Cocoa powder – ¼ cup
Instructions
1. Preheat your oven to 350°F and grease a 9-inch springform pan, then line the bottom with parchment paper for easy removal.
2. Chop the bittersweet chocolate into small, even pieces using a serrated knife to prevent shattering.
3. Melt the butter and chocolate together in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until completely smooth.
4. Remove the chocolate mixture from heat and whisk in the granulated sugar until fully incorporated.
5. Crack the eggs into a separate bowl and beat them with a whisk until they become pale and slightly thickened, about 3 minutes of vigorous whisking.
6. Gently fold the beaten eggs into the chocolate mixture using a rubber spatula, being careful not to deflate the air you’ve incorporated.
7. Sift the cocoa powder over the batter and fold it in until no dry streaks remain, taking care not to overmix.
8. Pour the batter into the prepared pan and smooth the top with your spatula.
9. Bake for 35-40 minutes until the edges are set but the center still has a slight wobble when you gently shake the pan.
10. Cool the cake completely in the pan on a wire rack for at least 2 hours before removing the springform sides.
Velvety and dense with an almost fudge-like crumb, this cake carries the deep resonance of high-quality chocolate in every bite. The crackled top gives way to a moist interior that pairs beautifully with fresh berries or a dusting of powdered sugar, though it needs no accompaniment to feel complete.
Passover Sponge Cake with Lemon Glaze
Gently, as the afternoon light filters through the kitchen window, I find myself drawn to this timeless Passover dessert, its delicate crumb and bright citrus notes whispering of spring’s arrival and traditions passed through generations.
Ingredients
Eggs – 6
Granulated sugar – 1 cup
Matzo cake meal – ¾ cup
Potato starch – ¼ cup
Lemon juice – 3 tbsp
Confectioners’ sugar – 1 cup
Instructions
1. Separate 6 eggs, placing yolks in one large bowl and whites in another completely clean, grease-free bowl.
2. Beat egg yolks with 1 cup granulated sugar using an electric mixer on medium-high speed for 5 minutes until pale yellow and thickened.
3. Sift ¾ cup matzo cake meal and ¼ cup potato starch together in a separate bowl to ensure no lumps remain.
4. Gently fold the sifted dry ingredients into the yolk mixture using a spatula, being careful not to deflate the batter.
5. Clean mixer attachments thoroughly, then beat egg whites on high speed for 3-4 minutes until stiff peaks form that hold their shape when beaters are lifted.
6. Fold one-third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining whites until no white streaks remain.
7. Pour batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
8. Bake at 325°F for 45-50 minutes until the top springs back when lightly touched and a toothpick inserted comes out clean.
9. Immediately invert the pan onto a bottle or cooling rack and let cake cool completely upside down for 2 hours to prevent collapsing.
10. Run a thin knife around the edges and center tube to release cake from pan.
11. Whisk together 1 cup confectioners’ sugar and 3 tbsp lemon juice in a small bowl until smooth and pourable.
12. Drizzle lemon glaze over cooled cake, letting it drip down the sides.Here, the cake reveals its magic—feather-light with a tender crumb that melts on the tongue, the sharp lemon glaze cutting through the subtle sweetness. Serve slices with fresh berries scattered alongside, or enjoy a simple wedge with tea as the evening settles in.
Almond Flour Passover Cake
Keeping this almond flour Passover cake simple feels right—just a few ingredients transform into something tender and quietly special, the kind of dessert that fills the kitchen with a gentle, nutty warmth as it bakes. It’s a humble treat, perfect for slowing down and savoring the moment, whether shared or enjoyed alone with a cup of tea.
Ingredients
– Almond flour – 2 cups
– Eggs – 4 large
– Sugar – ¾ cup
– Vanilla extract – 1 tsp
– Baking powder – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. Separate the egg whites from the yolks into two clean, dry bowls.
3. Beat the egg whites with an electric mixer on medium speed until stiff peaks form, which takes about 3–4 minutes.
4. In a separate bowl, whisk the egg yolks and sugar together until pale and slightly thickened, about 2 minutes.
5. Stir in the vanilla extract, almond flour, baking powder, and salt until just combined.
6. Gently fold the beaten egg whites into the almond flour mixture in three additions to keep the batter airy.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25–30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
10. Allow it to cool completely before slicing.
Gently crumbed and moist, this cake carries a subtle sweetness that pairs beautifully with fresh berries or a dusting of powdered sugar. Its light texture makes it ideal for afternoon quietude, perhaps with a dollop of whipped cream to contrast the nutty undertones.
Passover Apple Walnut Cake
A quiet afternoon like this makes me want to bake something that carries both memory and comfort, something like this Passover apple walnut cake that fills the kitchen with the scent of cinnamon and slow-baked fruit. It’s a simple, forgiving recipe that feels like a gentle ritual, one that doesn’t ask for much but gives back warmth and sweetness in return. There’s something deeply grounding in the rhythm of peeling apples, toasting walnuts, and watching the batter come together—a small, steady meditation in the midst of a busy season.
Ingredients
Apples – 3 cups, peeled and chopped
Walnuts – 1 cup, chopped
Matzo meal – 1 cup
Eggs – 4
Sugar – 1 cup
Vegetable oil – ½ cup
Cinnamon – 1 tsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan thoroughly, making sure to coat the sides and bottom to prevent sticking.
2. Spread the chopped walnuts evenly on a baking sheet and toast them in the preheating oven for 5–7 minutes, until they are lightly golden and fragrant, then set them aside to cool completely.
3. In a large mixing bowl, whisk the eggs and sugar together for 3–4 minutes with an electric mixer on medium speed until the mixture is pale, thick, and forms ribbons when you lift the whisk.
4. Slowly pour in the vegetable oil while continuing to whisk on low speed, ensuring it emulsifies fully into the egg mixture for a uniform, smooth batter.
5. Switch to a spatula and gently fold in the matzo meal, cinnamon, and salt until just combined, being careful not to overmix to keep the cake tender.
6. Add the peeled, chopped apples and cooled toasted walnuts to the batter, folding gently until they are evenly distributed throughout without deflating the mixture.
7. Pour the batter into the prepared cake pan and use the spatula to spread it into an even layer, tapping the pan lightly on the counter to remove any large air pockets.
8. Bake the cake in the center of the oven for 45–50 minutes, until the top is golden brown and a toothpick inserted into the center comes out completely clean with no wet batter clinging to it.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set before carefully turning it out to cool completely, which helps it hold its shape without breaking.
Can you imagine slicing into this cake while it’s still slightly warm, the soft crumb giving way to tender apples and crunchy walnuts in every bite? The matzo meal lends a delicate, almost sandy texture that pairs beautifully with the warmth of cinnamon and the natural sweetness of the fruit. For a quiet moment, serve a thick slice with a dollop of whipped cream or a drizzle of honey, letting each forkful carry the comfort of tradition and the simplicity of good ingredients.
Passover Honey Cake
Every year as spring arrives, I find myself drawn to this particular recipe, a quiet tradition that connects me to generations past. There’s something deeply comforting about the ritual of measuring honey and spices, filling the kitchen with warmth that feels like a gentle embrace.
Ingredients
Flour – 2 cups
Honey – 1 cup
Eggs – 3
Baking powder – 2 tsp
Cinnamon – 1 tsp
Vegetable oil – ½ cup
Sugar – ½ cup
Instructions
1. Preheat your oven to 350°F and grease a 9-inch loaf pan thoroughly.
2. Whisk together 2 cups flour, 2 tsp baking powder, and 1 tsp cinnamon in a medium bowl until fully combined.
3. In a separate large bowl, beat 3 eggs with ½ cup sugar using an electric mixer on medium speed for 3 minutes until pale and thickened.
4. Slowly pour in 1 cup honey while continuing to mix on low speed.
5. Gradually add ½ cup vegetable oil in a steady stream, mixing until the batter appears smooth and glossy.
6. Tip: Scrape down the sides of the bowl with a spatula halfway through mixing to ensure all ingredients incorporate evenly.
7. Add the dry ingredients to the wet mixture in three additions, folding gently with a spatula after each addition until just combined.
8. Pour the batter into your prepared pan and tap it firmly on the counter three times to release any large air bubbles.
9. Tip: For an even rise, use a small offset spatula to smooth the top of the batter before baking.
10. Bake at 350°F for 45-50 minutes until the cake pulls away from the pan sides and a toothpick inserted in the center comes out completely clean.
11. Tip: Rotate the pan halfway through baking if your oven has hot spots for more even browning.
12. Cool the cake in the pan on a wire rack for 15 minutes before turning it out to cool completely.
Now the cake settles into its final form, developing a moist, tender crumb that holds the gentle sweetness of honey and warmth of cinnamon. Slicing it reveals a fine, even texture perfect for afternoon tea, or try toasting thin slices and serving them with soft cheese for a delightful contrast of flavors.
Passover Carrot Cake with Coconut Frosting
Keeping this recipe close feels like holding onto a quiet afternoon, the kind where sunlight filters through kitchen windows and every measured ingredient becomes a small meditation. This carrot cake, made for Passover but comforting any day, comes together with humble ingredients that transform into something softly sweet beneath its coconut blanket.
Ingredients
Carrots – 2 cups grated
Eggs – 4 large
Sugar – 1 cup
Matzo cake meal – 1 cup
Vegetable oil – ¾ cup
Vanilla extract – 1 tsp
Baking soda – 1 tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Shredded coconut – 1 ½ cups
Cream cheese – 8 oz softened
Butter – ½ cup softened
Powdered sugar – 2 cups
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan thoroughly.
2. Peel and grate 2 cups of carrots using the fine side of your box grater for a tender crumb.
3. Beat 4 eggs and 1 cup sugar together in a large bowl for 3 minutes until pale and slightly thickened.
4. Slowly drizzle in ¾ cup vegetable oil while continuing to mix on medium speed.
5. Stir in 1 tsp vanilla extract until just combined.
6. In a separate bowl, whisk together 1 cup matzo cake meal, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt.
7. Gently fold the dry ingredients into the wet mixture until no white streaks remain.
8. Fold in the grated carrots until evenly distributed throughout the batter.
9. Pour the batter into your prepared pan and smooth the top with a spatula.
10. Bake at 350°F for 35-40 minutes until the center springs back when lightly pressed.
11. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
12. Let the cake cool completely for 2 hours—this prevents the frosting from melting.
13. For the frosting, beat 8 oz softened cream cheese and ½ cup softened butter together until smooth.
14. Gradually add 2 cups powdered sugar, mixing on low speed to avoid a sugar cloud.
15. Fold in 1 ½ cups shredded coconut by hand to maintain its texture.
16. Spread the frosting evenly over the completely cooled cake.
Just out of the oven, this cake carries the earthy sweetness of carrots and warm cinnamon, its crumb moist yet light from the matzo meal. The coconut frosting adds a creamy contrast that melts on the tongue, making each slice feel like a quiet celebration. Serve it slightly chilled for clean slices, or at room temperature when you want the flavors to bloom fully.
Passover Chocolate Chip Coffee Cake
Vaguely, as the afternoon light settles across the kitchen counter, I find myself drawn to the quiet comfort of baking, to the gentle rhythm of measuring and mixing that feels like a soft exhale for the soul. This coffee cake, a simple treat made for quiet moments, comes together with a familiar, forgiving ease.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Egg – 1
Milk – ½ cup
Vegetable oil – ¼ cup
Chocolate chips – 1 cup
Cinnamon – 1 tsp
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking pan. 2. In a large bowl, whisk together the 1 ½ cups flour, ¾ cup sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon until no streaks remain. 3. Crack the 1 egg into a separate medium bowl. 4. Pour the ½ cup milk and ¼ cup vegetable oil into the bowl with the egg. 5. Whisk the wet ingredients vigorously for about 30 seconds until the mixture is smooth and fully combined. 6. Pour the wet mixture into the dry ingredients. 7. Use a spatula to fold the batter gently, making about 15 folds until the flour is just moistened; a few lumps are fine and will prevent a tough cake. 8. Add the 1 cup chocolate chips to the batter. 9. Fold the batter 5 more times to distribute the chips evenly. 10. Pour the batter into the prepared pan and use the spatula to spread it into an even layer. 11. Place the pan in the preheated oven and bake for 28-32 minutes. 12. Check for doneness by inserting a toothpick into the center of the cake; it should come out with a few moist crumbs clinging to it, but no wet batter. 13. Remove the pan from the oven and place it on a wire rack. 14. Let the cake cool in the pan for 25 minutes before slicing. During this time, the cake finishes setting, making for cleaner slices. Deliciously tender and subtly spiced, the cake breaks apart with a soft, delicate crumb, each bite offering pockets of melted chocolate. For a simple twist, try serving a warm square alongside a small bowl of cold, vanilla-specked yogurt for a lovely contrast in temperatures and textures.
Passover Orange Poppy Seed Cake
Perhaps it’s the soft afternoon light filtering through the kitchen window that makes this cake feel so quietly special, a gentle tradition passed down through springs.
Ingredients
- Flour – 1 cup
- Sugar – ¾ cup
- Eggs – 3
- Orange juice – ½ cup
- Poppy seeds – 2 tbsp
- Baking powder – 1 tsp
- Salt – ¼ tsp
- Vegetable oil – ⅓ cup
Instructions
- Preheat your oven to 350°F and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy release.
- Whisk together 1 cup flour, ¾ cup sugar, 1 tsp baking powder, and ¼ tsp salt in a large bowl until no streaks remain.
- In a separate bowl, beat 3 eggs with a whisk until they are pale and slightly frothy, about 1 minute.
- Pour ⅓ cup vegetable oil and ½ cup orange juice into the eggs, whisking gently just until combined.
- Tip: Fold the wet ingredients into the dry using a spatula—do not overmix, as a few flour streaks are okay to keep the cake tender.
- Sprinkle 2 tbsp poppy seeds over the batter and fold 5–6 times until evenly distributed.
- Pour the batter into the prepared pan and tap it lightly on the counter to remove any large air bubbles.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean with no wet crumbs.
- Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack—this prevents it from breaking apart while warm.
- Run a knife around the edges of the pan to loosen the cake, then invert it onto the rack to cool completely.
- Tip: For enhanced moisture, wrap the cooled cake in plastic and let it rest overnight before slicing.
Zesty orange whispers through each crumb, while poppy seeds add a subtle crunch against the cake’s tender, almost cloud-like texture. Serve it lightly dusted with powdered sugar beside a cup of tea, or slice it thick for a sunny breakfast treat.
Passover Marble Cake
Gently, as the afternoon light filters through the kitchen window, I find myself reaching for the familiar ingredients that transform simple moments into cherished traditions. There’s something quietly comforting about the rhythm of measuring and mixing that connects generations in this marble cake, a Passover staple that feels both timeless and deeply personal.
Ingredients
Flour – 1 cup
Sugar – ¾ cup
Eggs – 3
Butter – ½ cup
Cocoa powder – ¼ cup
Baking powder – 1 tsp
Salt – ¼ tsp
Vanilla extract – 1 tsp
Milk – ½ cup
Instructions
1. Preheat your oven to 350°F and grease a 9-inch loaf pan thoroughly.
2. Cream together ½ cup softened butter and ¾ cup sugar in a large bowl for exactly 3 minutes until pale and fluffy.
3. Beat in 3 eggs one at a time, waiting until each egg is fully incorporated before adding the next.
4. Sift together 1 cup flour, 1 tsp baking powder, and ¼ tsp salt in a separate bowl.
5. Tip: When measuring flour, spoon it into the measuring cup rather than scooping directly from the bag for more accurate results.
6. Alternate adding the flour mixture and ½ cup milk to the butter mixture, beginning and ending with flour.
7. Stir in 1 tsp vanilla extract until just combined.
8. Divide the batter evenly between two bowls.
9. Whisk ¼ cup cocoa powder into one portion of batter until no white streaks remain.
10. Tip: If the cocoa batter seems too thick, add 1 tablespoon of additional milk to achieve the same consistency as the vanilla batter.
11. Drop alternating spoonfuls of vanilla and chocolate batter into the prepared pan.
12. Run a knife through the batter in a zigzag pattern to create the marble effect.
13. Tip: Avoid overmixing when creating the marble pattern—just 4-5 passes with the knife will give you beautiful swirls without blending the batters completely.
14. Bake at 350°F for 45-50 minutes until a toothpick inserted into the center comes out clean.
15. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
16. Allow the cake to cool completely before slicing.
Sometimes the most beautiful things emerge from simple contrasts—the way dark chocolate ribbons weave through delicate vanilla crumb, creating a cake that’s both visually striking and wonderfully balanced in flavor. Serve thick slices with afternoon tea, or toast lightly and spread with softened butter for a breakfast that feels like celebration.
Passover Coconut Macaroon Cake
This quiet afternoon, as the light filters through my kitchen window, I find myself drawn to the gentle rhythm of baking—a simple coconut macaroon cake that feels like a soft whisper of tradition during Passover. There’s something deeply comforting in its uncomplicated nature, a treat that asks for little but gives so much in return, with each step unfolding slowly, like pages in a well-loved journal.
Ingredients
– Sweetened shredded coconut – 3 cups
– Egg whites – 4 large
– Granulated sugar – ¾ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 325°F and line an 8-inch round cake pan with parchment paper, lightly greasing the sides to prevent sticking.
2. In a large mixing bowl, combine the sweetened shredded coconut, granulated sugar, and salt, stirring gently with a spatula until evenly distributed.
3. Add the egg whites and vanilla extract to the bowl, then fold everything together using a folding motion until the mixture is cohesive and slightly sticky.
4. Tip: For a lighter texture, avoid overmixing—just fold until no dry spots remain to keep the macaroons tender.
5. Transfer the mixture to the prepared pan, spreading it evenly and pressing down lightly with the back of a spoon to create a smooth surface.
6. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the edges pull away slightly from the pan.
7. Tip: Check for doneness by inserting a toothpick into the center; it should come out clean, not wet, to ensure the cake is fully set.
8. Remove the pan from the oven and let the cake cool in the pan for 10 minutes to firm up before handling.
9. Carefully lift the cake out using the parchment paper and transfer it to a wire rack to cool completely, about 1 hour.
10. Tip: For easier slicing, chill the cooled cake in the refrigerator for 30 minutes—it will hold its shape beautifully without crumbling.
Understated and tender, this cake melts on the tongue with a delicate chewiness, its coconut flavor shining through in every bite. Serve it lightly dusted with powdered sugar for a touch of elegance, or pair it with fresh berries to balance its subtle sweetness, making it a humble yet memorable close to any meal.
Passover Raspberry Swirl Cheesecake
Under the soft glow of the kitchen light, I find myself drawn to this dessert each spring, its creation a quiet ritual that connects generations through the simple joy of raspberries and cream. There’s something deeply comforting about the swirls of crimson against the pale cheesecake, a gentle reminder of traditions that sweeten even the most solemn seasons.
Ingredients
Cream cheese – 24 oz
Sugar – 1 cup
Eggs – 3
Raspberry jam – ½ cup
Matzo meal – 1 cup
Butter – 4 tbsp
Instructions
1. Preheat your oven to 325°F.
2. Combine 1 cup matzo meal with 4 tbsp melted butter in a medium bowl.
3. Press the matzo mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then cool completely on a wire rack.
5. Beat 24 oz cream cheese with 1 cup sugar in a large mixing bowl on medium speed for 3 minutes until smooth and creamy.
6. Add 3 eggs one at a time, mixing on low speed for 30 seconds after each addition until just incorporated.
7. Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.
8. Drop small spoonfuls of ½ cup raspberry jam randomly over the cheesecake surface.
9. Use a knife to gently swirl the jam through the batter in figure-eight patterns, being careful not to overmix.
10. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly when shaken.
11. Turn off the oven and prop the door open with a wooden spoon, letting the cheesecake cool gradually inside for 1 hour to prevent cracking.
12. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Zestful and elegant, this cheesecake emerges from the refrigerator with a velvety texture that melts like spring sunshine. The tangy raspberry swirls cut through the rich creaminess in bright ribbons of flavor, making each slice a beautiful contrast of colors and tastes. For a special touch, serve it with fresh mint leaves and a dusting of powdered sugar, letting the marbled pattern shine through as the centerpiece of your holiday table.
Passover Chocolate Mousse Cake
Kind of like finding an old photograph in a forgotten drawer, this recipe surfaced during my spring cleaning of recipe cards. Passover chocolate mousse cake carries with it the quiet comfort of tradition, the gentle sweetness that settles in the space between memory and the present moment.
Ingredients
– Matzo cake meal – 1 cup
– Unsweetened cocoa powder – ½ cup
– Granulated sugar – 1¼ cups
– Eggs – 6
– Heavy cream – 1 cup
– Bittersweet chocolate – 8 oz
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F.
2. Separate 6 eggs, placing whites in a large bowl and yolks in a medium bowl.
3. Beat egg whites with an electric mixer on medium speed until soft peaks form, about 3-4 minutes.
4. Gradually add ½ cup sugar to the egg whites while continuing to beat until stiff peaks form.
5. In the medium bowl, whisk egg yolks with remaining ¾ cup sugar until pale yellow and thickened, about 2 minutes.
6. Sift together 1 cup matzo cake meal, ½ cup cocoa powder, and ¼ tsp salt.
7. Gently fold dry ingredients into egg yolk mixture until just combined.
8. Fold egg white mixture into batter in three additions, being careful not to deflate the whites.
9. Pour batter into a 9-inch springform pan lined with parchment paper.
10. Bake at 350°F for 25-30 minutes until cake springs back when lightly touched.
11. Cool cake completely in pan on a wire rack for 1 hour.
12. Melt 8 oz bittersweet chocolate in a double boiler over simmering water, stirring until smooth.
13. Whip 1 cup heavy cream until medium peaks form.
14. Fold melted chocolate into whipped cream until fully incorporated.
15. Spread chocolate mousse over cooled cake layer.
16. Refrigerate cake for at least 4 hours until mousse is set.
17. Run a knife around pan edges before releasing springform.
Perhaps what stays with me most is the way the dense cake gives way to cloud-like mousse, the bittersweet chocolate lingering like a half-remembered story. Serve it chilled with fresh berries that bleed their crimson juice into the plate, or simply as it is—a quiet moment of sweetness in the midst of everything.
Passover Banana Nut Cake
Even now, as the afternoon light filters through my kitchen window, I find myself drawn to recipes that carry both memory and meaning, like this simple banana cake that has graced our Passover table for generations. There’s something quietly comforting about the way familiar scents fill the house, connecting past celebrations with present moments.
Ingredients
– Matzo cake meal – 1 cup
– Potato starch – ½ cup
– Ripe bananas – 3 medium
– Eggs – 4 large
– Sugar – 1 cup
– Vegetable oil – ½ cup
– Walnuts – ¾ cup, chopped
– Baking soda – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan thoroughly.
2. Mash the ripe bananas with a fork until completely smooth in a medium bowl.
3. Beat the eggs and sugar together in a large mixing bowl for exactly 3 minutes until pale and thickened.
4. Slowly drizzle in the vegetable oil while continuing to beat the egg mixture.
5. Gently fold the mashed bananas into the wet ingredients until just combined.
6. Whisk together the matzo cake meal, potato starch, baking soda, and salt in a separate bowl.
7. Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing.
8. Fold in the chopped walnuts until evenly distributed throughout the batter.
9. Pour the batter into the prepared pan and smooth the top with a spatula.
10. Bake at 350°F for 45-50 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
11. Cool the cake in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
Cradling a slice of this cake feels like holding a piece of family history in your hands. The dense, moist crumb gives way to the gentle sweetness of banana, while walnuts provide satisfying crunch and earthy depth. Consider serving it slightly warmed with a dusting of powdered sugar, or alongside a cup of strong tea for a moment of quiet reflection.
Passover Pineapple Upside-Down Cake
Sometimes the most comforting recipes are born from necessity, like this Passover pineapple upside-down cake that transforms simple matzo into something magical when traditional flour isn’t an option. Softly caramelized pineapple rings sink into a tender, subtly sweet cake that feels both familiar and special, perfect for those spring evenings when you crave something warm and nostalgic.
Ingredients
Pineapple rings in juice – 1 (20 oz) can
Brown sugar – ½ cup
Butter – ¼ cup
Matzo cake meal – 1 cup
Granulated sugar – ¾ cup
Eggs – 3
Vanilla extract – 1 tsp
Baking powder – 1 tsp
Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and position a rack in the center.
2. Drain the pineapple rings, reserving ¼ cup of the juice for later.
3. Melt butter in a 9-inch cast iron skillet over medium heat, swirling to coat the bottom evenly.
4. Sprinkle brown sugar evenly over the melted butter, creating a thin layer.
5. Arrange pineapple rings in a single layer over the brown sugar, pressing them gently into place.
6. In a medium bowl, whisk together matzo cake meal, granulated sugar, baking powder, and salt until well combined.
7. Crack eggs into a separate large bowl and beat with a hand mixer on medium speed for 2 minutes until pale and slightly thickened.
8. Gradually add the dry ingredients to the beaten eggs, mixing on low speed just until incorporated.
9. Stir in vanilla extract and the reserved ¼ cup pineapple juice until the batter is smooth.
10. Pour batter evenly over the pineapple arrangement in the skillet, using a spatula to spread it to the edges.
11. Bake at 350°F for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Remove the skillet from the oven and let it cool on a wire rack for exactly 10 minutes—this allows the caramel to set properly without becoming too hard.
13. Run a thin knife around the edge of the skillet to loosen any stuck edges.
14. Place a serving plate upside down over the skillet and, using oven mitts, carefully flip the skillet and plate together in one confident motion.
15. Gently lift the skillet away, revealing the caramelized pineapple topping.
Just imagine cutting into this cake and finding the sticky-sweet pineapple topping glistening against the delicate crumb. The matzo cake meal creates a surprisingly light texture that melts on the tongue, while the caramelized pineapple provides little bursts of tropical brightness against the buttery richness. Serve it still slightly warm with a dollop of coconut whipped cream for a delightful contrast that makes this Passover treat feel truly celebratory.
Passover Vanilla Sponge Cake
Zigzagging through memories of Passovers past, I find myself returning to this simple vanilla sponge cake, its delicate crumb and gentle sweetness a quiet comfort amid the holiday’s rituals. There’s something profoundly peaceful about the rhythm of measuring, mixing, and waiting as this cake rises in the oven, filling the kitchen with its warm, vanilla-scented promise.
Ingredients
Eggs – 6 large
Sugar – 1 cup
Potato starch – ¾ cup
Vanilla extract – 1 tsp
Salt – ¼ tsp
Instructions
1. Preheat your oven to 325°F and position a rack in the center of the oven.
2. Separate 6 large eggs, placing the yolks in one medium bowl and the whites in a large, completely clean bowl.
3. Add 1 cup of sugar to the egg yolks and beat with an electric mixer on medium-high speed for 4-5 minutes until the mixture becomes pale yellow and thick ribbons form when you lift the beaters.
4. Beat in 1 teaspoon of vanilla extract until just combined.
5. In a separate small bowl, whisk together ¾ cup of potato starch and ¼ teaspoon of salt to ensure even distribution.
6. Gently fold the potato starch mixture into the yolk mixture using a rubber spatula, making sure to scrape the bottom and sides of the bowl to incorporate all the dry ingredients.
7. Wash and dry your beaters thoroughly, then beat the egg whites on high speed until they form stiff peaks that stand straight up when you lift the beaters – this should take about 3-4 minutes.
8. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it, then carefully fold in the remaining whites until no white streaks remain, being careful not to deflate the batter.
9. Pour the batter into an ungreased 9-inch tube pan and smooth the top with your spatula.
10. Bake at 325°F for 45-50 minutes until the top is golden brown and springs back when lightly touched.
11. Immediately invert the pan onto a cooling rack and let it cool completely upside down for at least 2 hours to prevent collapsing.
12. Run a thin knife around the edges and center tube to release the cake from the pan.
Delicate and cloud-like, this sponge cake carries the subtle sweetness of vanilla through its tender crumb, each slice dissolving almost weightlessly on the tongue. I love serving it simply dusted with powdered sugar, though it also makes a beautiful base for fresh berries when spring finally arrives, their bright acidity cutting through the cake’s gentle richness.
Passover Chocolate Hazelnut Torte
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My grandmother used to say that the best Passover desserts were the ones that made you forget they were kosher for the holiday, and this torte does just that. It’s rich, fudgy, and deeply comforting, a quiet celebration in a slice.
Ingredients
– Chocolate hazelnut spread – 1 ½ cups
– Eggs – 4 large
– Almond flour – ½ cup
– Sugar – ¼ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line an 8-inch round cake pan with parchment paper.
2. Separate 4 large eggs, placing the yolks in one bowl and the whites in another clean, dry bowl.
3. Beat the egg whites with an electric mixer on medium-high speed until they form stiff peaks, about 3–4 minutes.
4. In a separate bowl, whisk together 1 ½ cups chocolate hazelnut spread, 4 egg yolks, ½ cup almond flour, ¼ cup sugar, 1 tsp vanilla extract, and ¼ tsp salt until smooth.
5. Gently fold the beaten egg whites into the chocolate mixture in three additions, using a spatula and a light hand to keep the batter airy.
6. Pour the batter into the prepared pan and smooth the top with the spatula.
7. Bake at 350°F for 25–30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the torte cool completely in the pan on a wire rack before slicing.
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Once cooled, the torte settles into a dense, almost brownie-like texture, with the hazelnut flavor weaving through the dark chocolate in a way that feels both nostalgic and new. Serve it slightly chilled, perhaps with a dusting of cocoa powder or a dollop of whipped coconut cream for a quiet, elegant finish.
Passover Lemon Blueberry Cake
There’s something quietly beautiful about Passover baking, the way simple ingredients transform into something that feels both ancient and immediate. This lemon blueberry cake carries that gentle magic, with bright citrus notes and bursts of berry sweetness that make the holiday table feel softly complete.
Ingredients
– Matzo cake meal – 1 cup
– Potato starch – ½ cup
– Granulated sugar – 1 cup
– Eggs – 4
– Vegetable oil – ½ cup
– Lemon juice – ¼ cup
– Lemon zest – from 2 lemons
– Blueberries – 1 cup
– Salt – ¼ tsp
– Baking powder – 1 tsp
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. Whisk together 1 cup matzo cake meal, ½ cup potato starch, 1 tsp baking powder, and ¼ tsp salt in a medium bowl until fully combined.
3. In a separate large bowl, beat 4 eggs with 1 cup granulated sugar for 3-4 minutes until pale and slightly thickened.
4. Slowly drizzle in ½ cup vegetable oil while continuing to mix on medium speed.
5. Add ¼ cup lemon juice and the zest from 2 lemons, mixing just until incorporated.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
7. Toss 1 cup blueberries with a tablespoon of the dry ingredient mixture to prevent sinking.
8. Fold the coated blueberries into the batter until evenly distributed.
9. Pour the batter into the prepared pan and smooth the top with your spatula.
10. Bake at 350°F for 45-50 minutes until the top is golden and a toothpick inserted in the center comes out clean.
11. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
Whisper-light with a tender crumb, this cake carries the sunshine of lemon in every bite, the blueberries creating little pockets of jammy sweetness. Serve it slightly warm with a dusting of powdered sugar, or alongside afternoon tea for a moment of quiet celebration.
Passover Cinnamon Streusel Cake
Kneading memories into this cake feels like tracing family lines through flour-dusted countertops, each gentle fold connecting generations who gathered around seder tables with this cinnamon-kissed comfort. The warm spice aroma that fills the kitchen carries whispers of springs past, when this simple streusel became the sweet anchor amid bitter herbs and storytelling.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Cinnamon – 2 tsp
Butter – ½ cup
Eggs – 2
Baking powder – 2 tsp
Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and grease an 8-inch square baking pan thoroughly.
2. Whisk together 1 cup flour, ½ cup sugar, baking powder, and salt in a medium bowl until fully combined.
3. Cut ¼ cup cold butter into small cubes and add to the dry ingredients.
4. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs—this creates the tender cake base.
5. Beat 2 eggs in a separate bowl until pale and slightly frothy, about 2 minutes.
6. Pour the beaten eggs into the flour-butter mixture and stir just until a thick batter forms.
7. Spread the batter evenly into the prepared pan using a spatula.
8. Combine remaining ½ cup flour, ¼ cup sugar, and 2 tsp cinnamon in a small bowl for the streusel.
9. Cut remaining ¼ cup butter into the cinnamon mixture until crumbly with pea-sized pieces.
10. Sprinkle the streusel evenly over the batter, covering the surface completely.
11. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan for 20 minutes before slicing—this prevents crumbling.
13. Transfer to a wire rack to cool completely if storing, though it’s wonderful slightly warm.
Perfectly balanced between tender crumb and crunchy topping, this cake carries cinnamon in every layer—subtle in the base, bold in the streusel. Serve it still warm with a dusting of powdered sugar for breakfast, or alongside tea as afternoon comfort when the weight of tradition feels both heavy and precious.
Summary
Remember, these 18 Passover cake recipes prove you don’t need flour to create incredible desserts! Whether you’re craving rich chocolate, fruity delights, or nutty treats, there’s something here for every sweet tooth. We’d love to hear which recipes become your favorites—leave a comment below and share your baking triumphs on Pinterest so others can discover these delicious Passover desserts too!
