Gluten-Free Chocolate cake - Kosher for Passover
Passover is coming up and there is always a question of what to make for dessert. Growing up I found the Passover desserts underwhelming, but now there are SO many delicious recipes for gluten free desserts that are so tasty. This recipe below can definitely be added to the list. It’s great anytime, but especially if you’re looking for a tasty recipe that will be kosher for Passover.
I originally developed this recipe for my best friend’s birthday after trying an amazing chocolate cake from Hu Kitchen, which sadly, does not exist anymore. I further developed the recipe when working on Robyn Youkilis’s book Go With your Gut, which contains a BUNCH of amazing gut healthy, gluten-free, dairy-free recipes. So if you have not already, check it out!!
I have since adapted the recipe, playing with sweetener among other things… My mother is not a frosting fan, so I gave her chocolate ganache instead. Enjoy over Passover or anytime you’re craving a chocolate cake.
*If you making this cake for Passover and are very strict or making it for friends/family members that are, make sure all of the ingredients you use to make the cake are marked Kosher for Passover, so that in can make it onto your beautiful holiday table.
FOR THE CAKE
½ cup melted coconut oil, plus extra for greasing the pan;
you could sub grass-fed butter if you’d like or olive oil for a more fruity flavor, which will give you an extra moist cake.
1 can full-fat coconut milk, I opt for simple coconut milk, which contains no gums
3 large eggs
2 teaspoons vanilla extract or 1 vanilla bean, scooped -- I always go for the bean if I have it around!!
¼ cup maple syrup
¼ cup coconut sugar,
you can use regular sugar here, which will make the cake a little sweeter
2 teaspoons baking soda
1 teaspoon salt
¾ cup raw cacao or cocoa powder
3 cups blanched almond flour
¼ cup coconut flour
Preheat the oven to 325 degrees.
Grease the bottom of a round springform pan, you can play around with sizes, when I make this for my mom I use a 10-inch pan.
In a large bowl, whisk together 1/2 cup melted coconut oil (or butter, or olive oil), 1 can of coconut milk, 3 eggs, 2 teaspoons vanilla, and 1/4 cup maple syrup.
Add in stirring a few times after each addition the 1/4 cup sugar, 2 teaspoons baking soda, 1 teaspoon salt, 3/4 cup cocoa powder, 3 cups almond flour, and 1/4 cup coconut flour.
Mix the batter so everything is mixed together well and pour it into the batter into the prepared pan and bake for 1 hour or until a toothpick comes out clean. I always like to check my cakes at the 45 minute mark because some ovens run hotter than others!
Let the cake cool completely before assembling.
FOR THE CHOCOLATE GANACHE
16 oz of dark chocolate, chopped or you can use chips
1 15oz can of coconut milk, you could sub with 15oz heavy cream
1 teaspoon vanilla extract (or ⅓ of a vanilla bean)
Place the 16oz of chocolate in a medium sized, heat safe bowl and set aside.
Heat 15oz of coconut milk or heavy cream in a small saucepan over medium high heat until it starts boiling. DO NOT walk away, because that is when it will likely bubble over and make a mess!
Carefully pour the heated milk over chocolate and whisk together quickly to melt the chocolate and form the ganache. Add 1 teaspoon of vanilla and a pinch of salt stir until incorporated.
**this can be done once cake is cooled
CAKE ASSEMBLY
OPTIONAL GARNISHES:
Crushed hazelnuts -- these are for my mama
Coconut flakes
Fresh raspberries
Chocolate shavings
It depends on how fancy you’d like to get with this… Personally, I like to take the path of least resistance when it comes to cooking/baking so choose your own adventure!
If you would like two layers, cut cake in half horizontally so you will have 2 layers -- this takes a large knife and a lot of concentration. I usually opt to skip this or pass the task on to someone else (my mom usually), who is better at doing such things. If you are keeping the cake whole you can skip to step 6.
Divide the chocolate ganache into two even parts.
Add some crushed hazelnuts to one of the halves and mix well -- this is going to be your crunchy center, you could also do this with coconut flakes or chocolate chips.
Place bottom of cake on your cake plate and spread ganache along with any other garnishes you’d like evenly and top with the other half of the cake.
Pour the rest of the ganache on top of the cake and let it drip down the sides. If keeping the cake whole start with half of the ganache, and then add more as needed. If you have any leftover, you can store it in the fridge and serve it melted slightly with berries or any other fruit! It would also make a great base for hot chocolate.
Sprinkle any of the toppings/garnishes on top, and enjoy.
Cake can be stored at room temperature for a couple of days before being transferred to the fridge, but if you live in a humid/warmer climate, I would keep it in the fridge and just bring to room temperature before serving.