Here is a very simple, very fudgy chocolate almond cake that happens to be vegan and refined sugar free. It is also made in one bowl. And it is also, perhaps most importantly, kosher for Passover. All the good things!
I like this cake because it’s super adaptable. During the year, you can make it with peanut butter and rye flour. If you’re not a fan of almond butter, try it with hazelnut or cashew butter. The options are endless and fun to play around with. Don’t have access to edible flowers? Decorate it with crushed pistachios, flaky salt, mint leaves and fresh berries. Or serve slices topped with coconut cream and a red wine coulis.
I also like that it’s vegan: for lots of people who have egg allergies, baking on Pesach can be difficult, because so many of the classic gluten free recipes- pavlovas, flourless cakes, mousses- make use of eggs. This cake is rich and fudgy without them, which opens up lots of possibilities for the vegans/egg sensitive folks. And if you’re not strictly vegan, you could use honey in place of the maple syrup.
This cake is indulgent in the best way possible- a little goes a long way. You don’t need to be an experienced baker for it to come out successfully or to decorate it prettily. Just a slice of it is proof that Passover doesn’t need to equal dry, tasteless potato starch cake- and that in fact, if you do it right, a Passover dessert can far outstrip a year-rounder.
Chag sameach! May your houses be chametz free and cake full,
Yields: one 8″ cake, serving 10-12
Why I love this recipe: this cake is rich, indulgent, simple and adaptable. Serve it with fresh fruit and cream to lighten it up or a red wine coulis to complement its richness.
Notes: substitute coconut or any other milk for the almond milk. Use walnut, hazelnut, or peanut butter in place of the almond butter. For a non-Passover version, try this with rye or oat flour.
For the cake:
- 1/4 cup maple syrup
- 1 cup almond milk
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 3/4 cups almond flour
- 1 teaspoon baking powder
- 6 tablespoons cocoa powder
- 1/2 teaspoon fine sea salt
For the topping:
- 2 oz. good quality dark chocolate, melted
- 1/4 cup almond milk, heated
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- Pinch sea salt
- Cocoa powder, edible flowers, bee pollen, cacao nibs and flaky salt, for topping
- Preheat the oven to 400F. In a medium mixing bowl, combine the almond flour, cocoa powder, baking powder and sea salt. Add the maple syrup, almond milk, almond butter and vanilla extract to the bowl and whisk together thoroughly until smooth, ensuring no lumps remain in the batter.
- Pour the batter into a greased, baking paper lined 8″ cake pan. Bake for 20-25 minutes- the top should look smooth and shiny while the inside will remain fudgy.
- Prepare the topping. Combine the melted chocolate, hot almond milk, maple syrup, cocoa powder and salt in a small bowl. Whisk together until completely smooth. Adjust to taste, adding more maple syrup by 1/2 teaspoon measures if needed.
- Frost the cake as soon as it comes out of the oven; this allows the frosting to set on the cake. Use the back of a spoon to create swoops and swirls. Decorate as desired and serve with lightly sweetened coconut cream, fresh berries, or a red wine coulis.