These Passover Cakes Will Make Your Holiday: Recipes for Marzipan Lemon Cake and Chocolate Birthday Cake

Your search for the perfect flour-free, parve Passover cake is over.

Chocolate birthday cake for Passover. No reason for children to be disappointed.
Vered Guttman

The craze for cake recipes before Passover is almost comical. Can we really not stand a single week without cakes? Didn’t our ancestors leave Egypt with only matza in their bags, made in a rush, while we spend hours in search for the perfect flour-free - make it parve, too - Passover cake?

In any case, your search is over. The marzipan cake below is moist and has marzipan play a main role. It’s perfect with fruit salad or berries on the side.

I also added a recipe for a chocolate birthday cake for Passover, in order to cheer up all the children who have to celebrate their special day with a flourless cake and no pizza. This one is a keeper.

Marzipan lemon Passover cake
Vered Guttman

Marzipan lemon Passover cake 

And it’s parve too.

Yields 9” round cake
INGREDIENTS
5 eggs at room temperature
1 cup sugar
1/2 teaspoon kosher salt
7 oz. marzipan
1/2 cup corn or canola oil
1/2 cup orange juice
1 teaspoon almond extract
Zest of one lemon
3/4 cup coconut flour
2 teaspoons kosher for Passover baking powder

DIRECTIONS
1.    Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Grease a 9” round springform pan.
2.    In a mixer fitted with balloon whisk, whip eggs with sugar and salt until volume quadruples, about 8 minutes.
3.    Crumble marzipan into a large bowl; add oil, orange juice, almond extract and lemon zest and mix.
4.    In a separate bowl, mix coconut flour and baking powder.
5.    Fold whipped eggs into marzipan mixture, then fold in coconut flour mixture. Pour into pan. Bake for 45 minutes, until golden brown. Cool on a cooling rack. 
6.    Keep at room temperature, lightly covered, for up to 4 days.

Passover chocolate birthday cake

Yields a 9” round cake
INGREDIENTS
8 tablespoons butter
1/4 cup heavy cream
3 oz. (1/2 cup) bittersweet chocolate chips
1 teaspoon vanilla extract
8 eggs at room temperature
1 cup sugar
1/2 teaspoon kosher salt
1/2 cup cocoa powder
1/2 cup coconut flour
2 teaspoons kosher for Passover baking powder

Chocolate frosting:
8 tablespoons soft butter
6 tablespoons heavy cream
1/2 cup cocoa powder
3 1/2 cups powdered sugar
1 teaspoons vanilla extract
Rainbow sprinkles (optional)

DIRECTIONS
1.    Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 9” round springform pan.
2.    Put butter, cream, chocolate and vanilla extract in a microwave-proof bowl and heat in 30-second intervals until chocolate has melted, mixing after every 30 seconds. Set aside.
3.    In a mixer fitted with balloon whisk, whip eggs with sugar and salt until volume quadruples, about 8 minutes.
4.    In a large bowl mix cocoa powder, coconut flour and baking powder.
5.    Fold melted chocolate into whipped eggs, then fold in the coconut flour mixture. Pour into pan and bake for 50-60 minutes, until set and a tester inserted into the center comes out clean. Let cool for 10 minutes before removing from pan and transferring to a cooling rack. Let cake cool completely for a couple of hours before spreading frosting.
6.    For the frosting, put butter and half the heavy cream in a bowl of a stand mixer fitted with the flat beater, add cocoa powder and mix on medium speed to combine. Add powdered sugar, one cup at a time, whisking until well combined. Add vanilla extract and more heavy cream if the frosting is too stiff. Increase speed and mix for 2 minutes until fluffy. Spread over cake, sprinkle with rainbow sprinkles.
7.    Keep covered at room temperature up to 5 days.