As promised here is the first of some of my most treasured allergy free recipes for Passover. I hope you enjoy them and use them as part of your tradition for a happy and safe holiday.
Chocolate Cake (adapted from Nava Atlas’s Chocolate Cake recipe)
This cake is so good, it’s a shame I only make it on Passover. It’s very fudgy and rich, and trust me you can’t eat too much of it at once and yet, the whole thing disappears in minutes. Try it for yourself. It’s super easy and it's egg, nut, dairy and can be made gluten free with gluten free cake meal.
This picture is two cakes stacked with raspberry jam in the middle and a ganache topping-it makes a great birthday cake if your birthday lands on Passover.
Ingredients-for one cake
5/8 cup cake meal (1/2 cup + 1/8)
¼ cup+ 1 ½ tbsp. Potato starch
3 TBSP cocoa powder
1 tsp. baking soda
1 tsp. baking powder (you can use the Kosher for Passover one)
½ tsp. salt
¼ cup oil
1 TBSP apple cider vinegar
1 tsp. vanilla extract
1 cup warm water
Combine all dry ingredients
Make a well-pour in 1 cup warm water, oil, vinegar and vanilla
Stir until moistened then beat vigorously with a whisk until batter is smooth
Pour into a round 8 or 9 inch pan
Bake for 30 min. Let cool.
Chocolate Ganache (This is from Isa Moskowitz’s Vegan Cupcakes)
¼ cup creamer (I used the Pareve coffee creamer)
4 oz cup chocolate chips
2 tbsp pure maple syrup
Bring creamer to a gentle boil in a small sauce pan. Immediately remove from heat and add the chocolate and syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside a room temp till ready to use.
Decorate with raspberries-pictured here are raspberries stuffed with chocolate chips.