18 Delicious Passover Cake Recipes for Every Sweet Tooth

Oh, the sweet dilemma of Passover! While traditional desserts can feel limiting, this collection proves holiday baking doesn’t have to be boring. We’ve gathered 18 incredible cake recipes that satisfy every craving—from rich chocolate to zesty citrus—all while keeping things kosher for Passover. Get ready to impress your Seder guests and treat your sweet tooth with these delicious, foolproof creations. Let’s dive into the deliciousness!

Flourless Chocolate Passover Cake

A rich, fudgy dessert that breaks all the rules—this flourless chocolate cake delivers intense flavor without a speck of wheat. Absolutely perfect for Passover or any gluten-free celebration. Get ready to impress with minimal ingredients and maximum wow factor.

Ingredients

For the cake batter:
– 1 cup semisweet chocolate chips
– 1/2 cup unsalted butter
– 3/4 cup granulated sugar
– 3 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 tsp vanilla extract
– 1/4 tsp salt

For dusting:
– 1 tbsp cocoa powder

Instructions

1. Preheat your oven to 375°F.
2. Grease an 8-inch round cake pan thoroughly.
3. Line the bottom with parchment paper.
4. Dust the entire pan with 1 tablespoon of cocoa powder.
5. Combine 1 cup chocolate chips and 1/2 cup butter in a microwave-safe bowl.
6. Microwave in 30-second intervals, stirring between each, until completely melted.
7. Whisk in 3/4 cup sugar until fully incorporated.
8. Beat in 3 eggs one at a time, mixing well after each addition.
9. Sift in 1/2 cup cocoa powder to prevent lumps.
10. Add 1 teaspoon vanilla extract and 1/4 teaspoon salt.
11. Mix until the batter is smooth and glossy.
12. Pour the batter into your prepared pan.
13. Smooth the top with a spatula.
14. Bake at 375°F for exactly 25 minutes.
15. Check for doneness—the center should be set but slightly jiggly.
16. Cool the cake in the pan for 15 minutes.
17. Run a knife around the edges to loosen.
18. Invert onto a serving plate.
19. Remove the parchment paper carefully.
20. Let cool completely before slicing.

Moist, dense, and intensely chocolatey—this cake cracks beautifully on top while staying fudgy inside. Serve warm with a dusting of powdered sugar or fresh berries for contrast. The rich texture holds up beautifully when chilled, making it perfect for make-ahead entertaining.

Passover Sponge Cake with Lemon Glaze

Ingredients

For the cake:
– 6 large eggs, separated
– 1 cup granulated sugar
– 1/2 cup potato starch
– 1/4 cup orange juice
– Zest of 1 lemon
– 1/4 tsp salt

For the glaze:
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest

Instructions

1. Preheat your oven to 325°F.
2. Separate 6 eggs into yolks and whites.
3. Beat egg whites with an electric mixer on medium speed for 2 minutes.
4. Gradually add 1 cup sugar while continuing to beat.
5. Whip until stiff peaks form, about 4-5 minutes total.
6. Gently fold in 6 egg yolks one at a time.
7. Sift 1/2 cup potato starch directly into the bowl.
8. Add 1/4 cup orange juice and zest of 1 lemon.
9. Fold everything together until just combined.
10. Pour batter into an ungreased 9-inch tube pan.
11. Bake at 325°F for 45-50 minutes until golden brown.
12. Invert the pan immediately and cool completely for 2 hours.
13. Whisk together 1 cup powdered sugar and 2 tbsp lemon juice.
14. Stir in 1 tsp lemon zest until smooth.
15. Drizzle glaze over cooled cake.
16. Let glaze set for 20 minutes before slicing.

Revel in that cloud-like texture that melts on your tongue. The bright lemon glaze cuts through the delicate crumb perfectly. Serve with fresh berries for a stunning spring dessert that feels both traditional and totally fresh.

Almond Orange Passover Cake

Bake this almond orange Passover cake that’s gluten-free and bursting with citrus. Grab your ingredients and let’s get started—it’s easier than you think!

Ingredients

For the cake batter:
– 1 cup almond flour
– 1/2 cup granulated sugar
– 3 large eggs
– Zest of 1 large orange
– 1/4 cup fresh orange juice
– 1 tsp vanilla extract
– 1/2 tsp baking powder (kosher for Passover)
For the glaze:
– 1/2 cup powdered sugar
– 2 tbsp fresh orange juice

Instructions

1. Preheat your oven to 350°F. 2. Grease an 8-inch round cake pan thoroughly. 3. In a large bowl, combine 1 cup almond flour and 1/2 cup granulated sugar. 4. Add 3 large eggs to the bowl. 5. Mix in the zest of 1 large orange and 1/4 cup fresh orange juice. 6. Stir in 1 tsp vanilla extract and 1/2 tsp baking powder until smooth. 7. Pour the batter into the prepared pan. 8. Bake at 350°F for 25–30 minutes, or until a toothpick inserted comes out clean. 9. Let the cake cool in the pan for 10 minutes. 10. Transfer the cake to a wire rack to cool completely. 11. In a small bowl, whisk 1/2 cup powdered sugar with 2 tbsp fresh orange juice for the glaze. 12. Drizzle the glaze evenly over the cooled cake. Just slice into this moist, nutty cake—the orange zest gives it a sunny kick. Serve it with fresh berries or a dollop of whipped cream for a festive twist.

Passover Apple Walnut Cake

Haven’t met a Passover dessert this addictive. This apple walnut cake transforms simple ingredients into moist, spiced perfection—no flour needed. Get ready to impress your Seder table with minimal effort.

Ingredients

For the cake batter:

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup matzo meal
• 1 tsp cinnamon
• 1/4 tsp salt

For the apple walnut filling:

• 2 medium apples, peeled and diced
• 1/2 cup chopped walnuts
• 1/4 cup brown sugar

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9-inch round cake pan thoroughly.
3. Whisk 3 large eggs in a large bowl until frothy.
4. Add 1 cup granulated sugar to the eggs.
5. Pour in 1/2 cup vegetable oil while whisking continuously.
6. Mix in 1 tsp vanilla extract.
7. Combine 1 cup matzo meal, 1 tsp cinnamon, and 1/4 tsp salt in a separate bowl.
8. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Don’t overmix—this keeps the cake tender.
9. Fold in 2 diced apples and 1/2 cup chopped walnuts.
10. Sprinkle 1/4 cup brown sugar evenly over the batter. Tip: This creates a caramelized crust.
11. Pour the batter into the prepared pan.
12. Bake for 45-50 minutes at 350°F until golden brown. Tip: Insert a toothpick—it should come out clean when done.
13. Cool the cake in the pan for 15 minutes.
14. Transfer the cake to a wire rack to cool completely.

The cake emerges incredibly moist with pockets of soft apple and crunchy walnuts. Each slice balances warm cinnamon spice with subtle sweetness. Serve it slightly warm with a dollop of coconut whipped cream for a dairy-free treat that steals the Passover spotlight.

Coconut Macaroon Passover Cake

Tired of dry Passover desserts? This coconut macaroon cake transforms traditional macaroons into a moist, chewy cake that’s gluten-free and irresistibly easy. Grab your bowl—this comes together in minutes and bakes up golden.

Ingredients

For the batter:
– 4 cups sweetened shredded coconut
– 1 cup granulated sugar
– 6 large egg whites
– 1 tsp vanilla extract
– ¼ tsp salt

For finishing:
– ½ cup semi-sweet chocolate chips
– 1 tsp coconut oil

Instructions

1. Preheat your oven to 325°F and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, combine 4 cups shredded coconut, 1 cup sugar, 6 egg whites, 1 tsp vanilla, and ¼ tsp salt.
3. Mix vigorously with a spatula for 2 minutes until the coconut is fully coated and the mixture holds together when pressed.
4. Tip: If the mixture feels too dry, add 1 more egg white to improve binding.
5. Press the coconut mixture firmly into the prepared pan, creating an even layer about 1-inch thick.
6. Bake at 325°F for 30–35 minutes until the top is golden brown and the edges are crisp.
7. Tip: Rotate the pan halfway through baking for even coloring.
8. Cool the cake completely in the pan on a wire rack for 1 hour.
9. Melt ½ cup chocolate chips with 1 tsp coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each.
10. Tip: For a glossy finish, stir the chocolate until completely smooth after melting.
11. Drizzle the melted chocolate over the cooled cake in zigzag patterns.
12. Let the chocolate set for 15 minutes before slicing.

You’ll love the chewy, moist interior with crispy edges—it’s like a giant macaroon but sliceable. Serve it slightly warm with a scoop of dairy-free ice cream, or pack squares for a spring picnic. The rich chocolate drizzle makes it holiday-worthy without any fuss.

Passover Honey Cake with Cinnamon

Skipping the dry, bland Passover cakes of yesteryear. This honey cinnamon version delivers moist, spiced perfection that’ll have everyone asking for seconds—even your pickiest relatives.

Ingredients

For the Dry Ingredients

• 2 cups matzo cake meal
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt

For the Wet Ingredients

• 4 large eggs
• 1 cup honey
• 1/2 cup vegetable oil
• 1/2 cup strong brewed coffee, cooled
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9-inch Bundt pan thoroughly with non-stick spray.
3. Whisk 2 cups matzo cake meal, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, and 1/2 tsp salt in a medium bowl.
4. Tip: Sift the dry ingredients if your matzo meal is clumpy for a lighter cake texture.
5. Beat 4 large eggs in a large mixing bowl until frothy, about 2 minutes.
6. Pour in 1 cup honey, 1/2 cup vegetable oil, 1/2 cup cooled coffee, and 1 tsp vanilla extract.
7. Mix the wet ingredients on medium speed until fully combined, about 1 minute.
8. Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated.
9. Tip: Don’t overmix—stop as soon as you see no dry streaks to keep the cake tender.
10. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
11. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
13. Cool the cake in the pan on a wire rack for 15 minutes.
14. Invert the pan onto the rack to remove the cake.
15. Let cool completely before slicing, about 1 hour.

Light, moist crumb soaked with warm honey and cinnamon spice. Layer slices with whipped coconut cream for a dairy-free dessert, or toast lightly and drizzle with extra honey for breakfast. This cake stays incredibly soft for days—if it lasts that long.

Matzo Meal Carrot Cake

Nailed that Passover dessert dilemma? This matzo meal carrot cake transforms traditional ingredients into a moist, spiced masterpiece that’ll have everyone asking for seconds.

Ingredients

For the Cake Batter

– 2 cups grated carrots
– 1 cup matzo meal
– 3/4 cup granulated sugar
– 1/2 cup vegetable oil
– 3 large eggs
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt

For the Cream Cheese Frosting

– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. Grate 2 cups of carrots using the medium holes on your box grater.
3. Whisk together 1 cup matzo meal, 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt in a medium bowl.
4. Beat 3 eggs with 3/4 cup sugar and 1/2 cup oil in a large bowl for 2 minutes until pale and thickened.
5. Fold the dry ingredients into the wet mixture until just combined.
6. Stir in the grated carrots until evenly distributed throughout the batter.
7. Pour the batter into your prepared pan and smooth the top with a spatula.
8. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10. Beat 8 oz softened cream cheese with 1/4 cup softened butter until smooth and creamy.
11. Gradually add 1 cup powdered sugar and 1 tsp vanilla extract, beating until fluffy.
12. Spread the frosting evenly over the completely cooled cake.

Bursting with warm spices and sweet carrot flavor, this cake stays remarkably moist thanks to the matzo meal’s unique texture. Serve thick slices chilled for that perfect cream cheese frosting firmness, or toast individual portions and top with whipped cream for an elevated breakfast treat.

Passover Chocolate Chip Coffee Cake

Perfect for your Passover table—this coffee cake delivers moist, tender crumb with melty chocolate chips in every bite. Skip the complicated recipes and whip up this crowd-pleaser that tastes like tradition but bakes like a dream.

Ingredients

• For the cake batter:
  • 2 cups almond flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
• For the topping:
  • 1/2 cup chocolate chips
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. Whisk together almond flour, 1/2 cup coconut sugar, baking soda, and salt in a large bowl.
3. Beat eggs in a separate bowl until frothy—about 1 minute.
4. Stream in melted coconut oil and vanilla extract while mixing.
5. Combine wet and dry ingredients, stirring just until no dry streaks remain.
6. Pour batter into the prepared pan and smooth the top with a spatula.
7. Sprinkle chocolate chips evenly over the batter.
8. Mix 2 tbsp coconut sugar with cinnamon and dust over the chocolate chips.
9. Bake for 25–30 minutes, until a toothpick inserted near the center comes out clean.
10. Cool in the pan for 15 minutes before transferring to a wire rack.

This cake stays incredibly moist thanks to the almond flour, with pockets of gooey chocolate in each slice. Try serving it warm with a dollop of coconut whipped cream or toasted for breakfast the next day—it’s a holiday treat that everyone will ask for year-round.

Passover Marble Cake

Unleash your inner baker with this stunning Passover marble cake that’s about to become your new holiday obsession. Whip up this showstopper that blends rich chocolate and delicate vanilla in perfect harmony. Get ready to impress everyone at your Seder table with minimal effort and maximum wow factor.

Ingredients

For the cake batter:

• 1 cup matzo cake meal
• 1/2 cup potato starch
• 1 cup granulated sugar
• 6 large eggs, separated
• 1/2 cup vegetable oil
• 1/4 cup orange juice
• 1 tsp vanilla extract

For the chocolate swirl:

• 1/4 cup unsweetened cocoa powder
• 1/4 cup hot water
• 1/4 cup granulated sugar

Instructions

1. Preheat your oven to 350°F and grease a 9-inch tube pan thoroughly.
2. Whisk together 1 cup matzo cake meal, 1/2 cup potato starch, and 1 cup granulated sugar in a large bowl.
3. Separate 6 eggs, placing whites in a clean metal bowl and yolks in a separate bowl.
4. Beat the egg yolks with 1/2 cup vegetable oil until pale and thickened, about 3 minutes.
5. Mix in 1/4 cup orange juice and 1 tsp vanilla extract until fully incorporated.
6. Gradually fold the dry ingredients into the yolk mixture until just combined.
7. Beat the egg whites until stiff peaks form, about 4-5 minutes with an electric mixer.
8. Gently fold the beaten egg whites into the batter in three additions to maintain volume.
9. Transfer two-thirds of the batter to the prepared pan and smooth the surface.
10. Combine 1/4 cup cocoa powder, 1/4 cup hot water, and 1/4 cup sugar in a small bowl to create chocolate paste.
11. Mix the chocolate paste into the remaining batter until fully incorporated.
12. Drop spoonfuls of chocolate batter over the vanilla layer in the pan.
13. Run a knife through the batters in a zigzag pattern to create marble effect.
14. Bake for 45-50 minutes until golden brown and a toothpick inserted comes out clean.
15. Cool the cake in the pan for 15 minutes before transferring to a wire rack.

A moist, tender crumb gives way to swirls of deep chocolate and bright vanilla in every slice. The subtle orange note cuts through the richness perfectly. Serve thick slices with fresh berries or dust with powdered sugar for an elegant presentation that disappears faster than you can say “dayenu.”

Pistachio Rosewater Passover Cake

Bake your way to the most stunning Passover dessert that’ll have everyone begging for the recipe. This pistachio rosewater cake brings floral elegance and nutty richness in every bite—no one will believe it’s kosher for Passover.

Ingredients

For the cake batter:
– 1 cup matzo cake meal
– 1 cup finely ground pistachios
– 1 cup granulated sugar
– 6 large eggs, separated
– 1/2 cup vegetable oil
– 1/4 cup fresh orange juice
– 2 tbsp rosewater
– 1 tsp vanilla extract
– 1/2 tsp salt

For finishing:
– 1/4 cup chopped pistachios
– 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and grease a 9-inch springform pan.
2. Whisk together matzo cake meal, ground pistachios, and salt in a medium bowl.
3. Beat egg yolks with granulated sugar in a large bowl until pale and thick, about 3 minutes.
4. Stream in vegetable oil while mixing on medium speed until fully incorporated.
5. Mix in orange juice, rosewater, and vanilla extract until smooth.
6. Fold the dry ingredients into the yolk mixture until just combined.
7. In a clean bowl, whip egg whites to stiff peaks—they should hold their shape when you lift the whisk.
8. Gently fold the whipped egg whites into the batter in three additions to keep it airy.
9. Pour the batter into the prepared pan and smooth the top with a spatula.
10. Bake for 40-45 minutes until golden 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 releasing the springform.
12. Sprinkle with chopped pistachios and dust with powdered sugar just before serving.

A moist, delicate crumb with the subtle perfume of rosewater makes this cake unforgettable. The nutty pistachio base pairs beautifully with the floral notes—serve it with fresh berries or a dollop of coconut whipped cream for extra flair.

Passover Banana Nut Cake

Whip up this Passover miracle that transforms humble bananas into a moist, nutty cake everyone will devour. Skip the flour but keep all the flavor with this clever matzo meal swap that delivers serious texture. Perfect for holiday gatherings or when those bananas on your counter demand attention.

Ingredients

For the wet mixture:

• 3 very ripe bananas, mashed
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil

For the dry mixture:

• 1 cup matzo meal
• 1/2 cup chopped walnuts
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan thoroughly.
2. Mash 3 very ripe bananas in a large bowl until no large chunks remain.
3. Beat in 3 large eggs one at a time until fully incorporated.
4. Mix in 1 cup granulated sugar and 1/2 cup vegetable oil until the mixture is smooth and glossy.
5. Combine 1 cup matzo meal, 1/2 cup chopped walnuts, 1 teaspoon baking powder, and 1/2 teaspoon cinnamon in a separate bowl.
6. Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix.
7. Pour the batter into your prepared pan and spread it evenly with a spatula.
8. Bake at 350°F for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 15 minutes before transferring to a wire rack.

Just baked, this cake boasts a tender crumb with delightful walnut crunch in every bite. The banana flavor shines through with warm cinnamon notes that make it irresistible. Serve it warm with a dollop of coconut whipped cream or slice it thick for tomorrow’s breakfast with your coffee.

Passover Raspberry Almond Cake

Kickstart your Passover with this stunning raspberry almond cake that’s naturally gluten-free and bursting with flavor. Grab your ingredients and let’s bake something unforgettable that’ll have everyone asking for seconds.

Ingredients

For the Cake Batter

• 2 cups almond flour
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

For Assembly

• 1 cup fresh raspberries
• 1/4 cup sliced almonds
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together almond flour, sugar, baking powder, and salt in a large bowl.
3. Beat eggs in a separate bowl until pale and frothy, about 2 minutes.
4. Gradually stream in vegetable oil while continuing to beat the eggs.
5. Mix in vanilla extract until fully incorporated.
6. Fold the wet ingredients into the dry ingredients until just combined. Tip: Don’t overmix to keep the cake tender.
7. Pour the batter into your prepared pan and smooth the top with a spatula.
8. Arrange fresh raspberries evenly across the batter surface.
9. Sprinkle sliced almonds around the edges of the cake.
10. Bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking.
11. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
12. Dust generously with powdered sugar once completely cooled. Tip: Use a fine-mesh sieve for even dusting.

Light and moist with a delicate crumb, this cake delivers sweet almond flavor punctuated by tart raspberry bursts. Serve warm with a dollop of whipped cream or enjoy slices alongside afternoon coffee for the perfect spring treat.

Chocolate Hazelnut Passover Cake

Whip up this decadent dessert that’s completely Passover-friendly. Transform simple ingredients into a rich, nutty cake that satisfies every chocolate craving. No one will believe it’s kosher for the holiday.

Ingredients

For the cake batter:
– 1 cup chocolate hazelnut spread
– 4 large eggs
– 1/2 cup granulated sugar
– 1/2 cup matzo cake meal
– 1/4 cup potato starch
– 1 tsp vanilla extract
– 1/2 tsp salt

For the ganache:
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup heavy cream
– 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 350°F.
2. Grease an 8-inch round cake pan thoroughly.
3. Separate 4 eggs into whites and yolks.
4. Beat egg whites with an electric mixer on high speed until stiff peaks form.
5. Whisk together egg yolks and 1/2 cup sugar in a separate bowl until pale yellow.
6. Add 1 cup chocolate hazelnut spread to the yolk mixture.
7. Mix in 1 tsp vanilla extract.
8. Sift 1/2 cup matzo cake meal and 1/4 cup potato starch directly into the batter.
9. Fold in the stiff egg whites gently to maintain airiness.
10. Pour batter into the prepared pan and smooth the top.
11. Bake for 25-30 minutes until the center springs back when lightly pressed.
12. Cool the cake in the pan for 15 minutes.
13. Transfer to a wire rack to cool completely.
14. Heat 1/4 cup heavy cream in a small saucepan until steaming.
15. Pour hot cream over 1/2 cup chocolate chips in a heatproof bowl.
16. Let stand for 2 minutes without stirring.
17. Whisk ganache until smooth and glossy.
18. Stir in 1 tbsp butter until fully incorporated.
19. Pour ganache over the cooled cake.
20. Spread evenly with an offset spatula.
21. Let ganache set for 1 hour before serving.

Perfectly moist with a crackly chocolate top, this cake delivers intense hazelnut flavor in every bite. Pair slices with fresh berries for contrast, or serve slightly warm for an extra-indulgent treat that makes Passover dessert memorable.

Passover Lemon Poppy Seed Cake

Perfectly moist and bursting with citrus zing, this Passover lemon poppy seed cake delivers spring freshness in every bite. Pack that bright flavor into a tender, gluten-free crumb that’s ready to wow your Seder table—no one will guess it’s kosher for Passover!

Ingredients

For the cake batter:
– 2 cups almond flour
– 1/2 cup potato starch
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 4 large eggs
– 1/4 cup fresh lemon juice
– 2 tbsp lemon zest
– 2 tbsp poppy seeds
– 1 tsp baking soda
– 1/2 tsp salt
For the lemon glaze:
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan. 2. Whisk almond flour, potato starch, baking soda, and salt in a medium bowl until fully combined. 3. Beat sugar, oil, eggs, and lemon zest in a large bowl on medium speed for 2 minutes until pale and fluffy. 4. Stir in lemon juice and poppy seeds just until incorporated. 5. Gently fold the dry ingredients into the wet mixture until no streaks remain—don’t overmix. 6. Pour the batter into the prepared pan and smooth the top with a spatula. 7. Bake at 350°F for 35–40 minutes until a toothpick inserted in the center comes out clean. 8. Cool the cake in the pan on a wire rack for 15 minutes before inverting. 9. Whisk powdered sugar, lemon juice, and lemon zest in a small bowl until smooth for the glaze. 10. Drizzle the glaze over the completely cooled cake. Glorious with its delicate crumb and zesty lemon punch, this cake stays incredibly moist thanks to the almond flour. Serve it sliced with fresh berries or a dollop of coconut whipped cream for an extra festive touch.

Passover Pineapple Upside-Down Cake

Oozing with caramelized pineapple sweetness, this Passover twist on a classic will become your new holiday obsession. Transform simple matzo ingredients into a stunning dessert that actually follows kosher rules—no flour needed. Get ready to flip your expectations upside down.

Ingredients

For the pineapple topping:
– 1/4 cup unsalted butter
– 1/2 cup packed brown sugar
– 1 (20 oz) can pineapple rings, drained
– 8-10 maraschino cherries

For the cake batter:
– 1 cup matzo cake meal
– 1/2 cup potato starch
– 1 tsp baking powder
– 1/4 tsp salt
– 3 large eggs, separated
– 1 cup granulated sugar
– 1/3 cup vegetable oil
– 1 tsp vanilla extract
– 1/4 cup orange juice

Instructions

1. Preheat your oven to 350°F.
2. Melt 1/4 cup unsalted butter in a 9-inch round cake pan over low heat.
3. Sprinkle 1/2 cup brown sugar evenly over the melted butter.
4. Arrange drained pineapple rings in a single layer over the sugar mixture.
5. Place maraschino cherries in the center of each pineapple ring.
6. Whisk together 1 cup matzo cake meal, 1/2 cup potato starch, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl.
7. Beat 3 egg yolks with 1 cup granulated sugar until pale and thick, about 3 minutes.
8. Slowly stream in 1/3 cup vegetable oil while continuing to beat the yolk mixture.
9. Mix in 1 tsp vanilla extract and 1/4 cup orange juice until fully incorporated.
10. Gradually fold the dry ingredients into the wet ingredients until just combined.
11. In a separate clean bowl, whip the 3 egg whites to stiff peaks.
12. Gently fold the whipped egg whites into the batter in three additions.
13. Spread the batter evenly over the pineapple arrangement in the cake pan.
14. Bake at 350°F for 35-40 minutes until golden brown and a toothpick inserted comes out clean.
15. Cool the cake in the pan on a wire rack for exactly 15 minutes.
16. Run a knife around the edges to loosen the cake from the pan.
17. Place a serving plate upside down over the cake pan.
18. Carefully flip the pan and plate together in one quick motion.
19. Lift the pan away slowly to reveal the caramelized pineapple topping.

The cake emerges with a stunning caramel-glazed pineapple crown that shimmers under kitchen lights. Each slice delivers moist, tender crumb with bright citrus notes cutting through the rich butterscotch base. Serve warm with a dollop of coconut whipped cream for a tropical Passover treat that’ll have everyone asking for seconds.

Passover Vanilla Bean Cake

Overwhelm your Passover dessert spread with this cloud-soft vanilla bean cake. Forget dense matzo desserts—this beauty rises tall with featherlight crumb and real vanilla speckles. One bite and you’ll ditch the store-bought macaroons forever.

Ingredients

For the cake batter:
– 1 cup matzo cake meal
– 1/2 cup potato starch
– 1 1/2 cups granulated sugar
– 8 large eggs, separated
– 1 vanilla bean, seeds scraped
– 1/2 cup vegetable oil
– 1/4 cup orange juice
– 1 tsp salt

For finishing:
– Powdered sugar for dusting

Instructions

1. Preheat your oven to 325°F and grease a 9-inch tube pan thoroughly.
2. Whisk together matzo cake meal, potato starch, and salt in a medium bowl.
3. Beat egg yolks with 1 cup sugar in a large bowl for 3 minutes until pale yellow.
4. Stream in vegetable oil while mixing on medium speed.
5. Add orange juice and scraped vanilla bean seeds, mixing until combined.
6. Fold the dry ingredients into the yolk mixture until no streaks remain.
7. In a clean bowl, whip egg whites to soft peaks using an electric mixer.
8. Gradually add remaining 1/2 cup sugar while beating to stiff, glossy peaks.
9. Gently fold whipped egg whites into the batter in three additions.
10. Pour batter into prepared pan and smooth the top with a spatula.
11. Bake for 55-60 minutes until golden brown and a toothpick comes out clean.
12. Cool the cake upside down in the pan for 1 hour to prevent collapsing.
13. Run a knife around the edges and center tube to release the cake.
14. Transfer to a serving plate and dust generously with powdered sugar.

Divinely tender with flecks of real vanilla throughout, this cake boasts a moist crumb that defies all Passover stereotypes. Serve thick slices with fresh berries for a stunning dessert, or enjoy a simple square with your afternoon coffee—it stays remarkably fresh for days.

Passover Cinnamon Streusel Cake

Skip the store-bought desserts and bake this Passover-friendly masterpiece. Soak up those warm cinnamon aromas while creating layers of tender cake and crunchy streusel that’ll have everyone asking for seconds.

Ingredients

For the Cake Batter

• 1 ½ cups matzo cake meal
• 1 cup granulated sugar
• ½ cup potato starch
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs
• ½ cup vegetable oil
• ¼ cup orange juice

For the Cinnamon Streusel

• ½ cup matzo cake meal
• ½ cup brown sugar
• 1 tbsp ground cinnamon
• ¼ cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9-inch round cake pan thoroughly.
3. Whisk together 1 ½ cups matzo cake meal, 1 cup granulated sugar, ½ cup potato starch, 1 tsp baking powder, and ½ tsp salt in a large bowl.
4. Beat 4 large eggs in a separate bowl until frothy.
5. Stream ½ cup vegetable oil into the eggs while mixing.
6. Pour ¼ cup orange juice into the egg mixture.
7. Combine wet and dry ingredients until just incorporated. Tip: Don’t overmix to keep the cake tender.
8. Pour half the batter into the prepared pan.
9. Make the streusel by mixing ½ cup matzo cake meal, ½ cup brown sugar, and 1 tbsp ground cinnamon in a small bowl.
10. Cut in ¼ cup cold cubed butter with your fingers until crumbly.
11. Sprinkle half the streusel over the batter layer.
12. Spread remaining batter carefully over the streusel.
13. Top with the rest of the streusel mixture.
14. Bake for 45-50 minutes until golden and a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even browning.
15. Cool the cake in the pan for 15 minutes. Tip: This prevents breaking when transferring.
16. Transfer to a wire rack to cool completely.

Keep this beauty on display—the crunchy cinnamon topping gives way to a moist, delicate crumb that’s perfect with coffee. Knock out any leftover slices by toasting them lightly and serving with a dollop of whipped cream for an extra treat.

Passover Cherry Almond Cake

Perfect for your Seder table or spring brunch—this Passover cherry almond cake delivers moist texture and vibrant flavor without any leavening. Packed with juicy cherries and nutty almond essence, it’s a gluten-free showstopper that comes together in just one bowl.

Ingredients

For the cake batter:
– 1 cup almond flour
– 1/2 cup granulated sugar
– 3 large eggs
– 1/4 cup olive oil
– 1 tsp almond extract
– 1/4 tsp salt

For the cherry topping:
– 1 cup frozen cherries, thawed
– 1 tbsp lemon juice
– 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 350°F.
2. Grease an 8-inch round cake pan with olive oil.
3. Whisk almond flour, 1/2 cup sugar, and salt in a large bowl.
4. Crack eggs directly into the dry ingredients.
5. Pour in 1/4 cup olive oil and 1 tsp almond extract.
6. Mix vigorously for 2 minutes until the batter is smooth and slightly thickened.
7. Transfer the batter to the prepared pan, spreading it evenly with a spatula.
8. Pat thawed cherries dry with a paper towel to prevent sogginess.
9. Scatter cherries evenly over the batter surface.
10. Drizzle 1 tbsp lemon juice over the cherries.
11. Sprinkle 1 tbsp sugar across the top.
12. Bake at 350°F for 28-32 minutes until the edges are golden and the center springs back when touched.
13. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
14. Slice with a serrated knife for clean cuts through the cherries.
Zesty cherry pockets burst against the dense, moist almond crumb in every bite. Serve warm with a dollop of coconut whipped cream or enjoy it plain—the marzipan-like aroma will have everyone asking for seconds.

Summary

Perfect for satisfying any Passover sweet craving, this collection offers 18 delightful cake recipes that prove holiday baking can be both traditional and delicious. We hope you find new favorites to share with family and friends! Don’t forget to leave a comment telling us which recipe you loved most and pin your favorites on Pinterest to save for next year.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.