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Passover Cake with Cake Meal

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If you’re searching for a delicious Passover dessert that is easy to make, give my Passover Cake with Cake Meal recipe a try. It’s perfect for those times when you crave something sweet and satisfying but don’t want to spend hours in the kitchen.

Passover meal cake slices with chocolate chips

Made with a cake meal, it’s perfect for serving as a sweet end to your Passover meal or as a treat to enjoy throughout the holiday. The cake is Pareve (non-dairy) and only requires two bowls. Yes, it is that easy!

If you are looking for more Passover friendly desserts try my Toffee Matzo Brittle and Chocolate-Covered Dates.

Ingredients Overview

*The full recipe is in the recipe card below!

Cake meal- the key ingredient: Cake meal is finely ground matzo that has been processed into a flour-like consistency. This means that a cake meal has a finer texture than a matzo meal, making it suitable for use in cakes, cookies, and other delicate desserts.

Baking powder: Helps the cake rise and become lighter. There is a Kosher for Passover baking powder.

Chocolate chips: Chocolate chips come in a variety of flavors. Use non-dairy if you want a Pareve cake.

The Cake has a unique and different texture from other cakes due to the denser and heavier texture of the matzo meal.

FAQs

How to store Passover cake? 

Allow the cake to cool completely. Wrap the cake tightly in plastic wrap or place the cake in an airtight container. Store the cake at room temperature for up to five days.

How to freeze the cake?

You can freeze the cake either whole or in slices. Wrap the cake tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. If you freeze the cake in slices, separate the slices with parchment paper and store them in an airtight container or a freezer-safe bag. The cake can be frozen for up to three months. When you are ready to serve the cake, you can thaw it at room temperature or in the refrigerator for a few hours. 

More Recipes You’ll Love

Charoset with Dates

Passover Granola

Flourless Passover Brownies

Crispy Passover Chicken Schnitzel

Passover meal cake slices with chocolate chips

Passover Cake with Cake Meal

Author Rachel
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Yield 1 loaf size cake
Print Pin Recipe

Description

Made with a cake meal, it's perfect for serving as a sweet end to your Passover meal or as a treat to enjoy throughout the holiday.
The Cake has a unique and different texture from other cakes due to the denser and heavier texture of the matzo meal.
Kosher, Pareve

Equipment

  • 1 Long loaf pan 12 x 4.5 inch
  • OR 9-Inch Fluted Tube Pan heavily greased
  • Parchment paper

Ingredients

  • 1 cup cake meal
  • 1 cup (200g) granulated sugar
  • 1 Teaspoon Kosher for Passover baking powder
  • 1/4 Teaspoon salt
  • 4 large eggs
  • 1/2 cup (120ml) vegetable/canola oil plus a little more for greasing
  • 1 cup (240ml) orange juice
  • 1 Teaspoon vanilla extract
  • 1/2 cup (75g) chocolate chips

Instructions

  • Preheat the oven to 350°F /180°C.
  • Line a loaf pan with parchment paper and grease it with oil.
  • Whisk together the cake meal, sugar, baking powder, and salt in a mixing bowl.
  • In a separate bowl, whisk the eggs, oil, orange juice, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Fold in the chocolate chips.
  • Pour the batter into the prepared pan.
  • Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean with a few small crumbs.
  • Let the cake cool completely before slicing.

Notes

Allow the cake to cool completely. Wrap the cake tightly in plastic wrap or place the cake in an airtight container. Store the cake at room temperature for up to five days.
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Aviva
Aviva
2 years ago

Yes the cake is dense but delicious! Great recipe5 stars

Sharon Tivon
Sharon Tivon
2 years ago

Bought cake meal for the first time for this recipe! Great cake so easy5 stars

Nurit barkan
Nurit barkan
2 years ago

Great cake5 stars

Karni
Karni
2 years ago

So easy.5 stars

Marsha
Marsha
2 years ago

surprisingly good5 stars

Sandra Russell
Sandra Russell
2 years ago

Would like to substitute something instead of the sugar.

Dalia
Dalia
2 years ago

Super easy5 stars

PattiBassell
2 years ago

I am going to make this cake this year. I do have a question. I do not have a 12×4.5 pan, could I use 2 loaf pans?

Shiran
Shiran
2 years ago

Love it5 stars

Cecelia Silber
Cecelia Silber
2 years ago

💥💥💥💥💥

Elinor
Elinor
2 years ago

This works really well. Can you recommend a way to intensify the orange flavour? Thank you!5 stars

Rita
Rita
2 years ago

This was delicious 😋 and so easy to make. Turned out very light and fluffy. But I do have a question about the baking time. I followed the recipe exactly and baked first for 45 min. Then had to keep adding more time. In the end it baked for an additional 25-30 min. And the bottom was still a bit wet. We have a brand new stove and I know the oven is at the correct temperature. Do you have any idea why it needed so much more time?5 stars

Rita Halporn
Rita Halporn
2 years ago

Exactly the same size as you put in the recipe. There’s some speculation that it might have something to do with the oil. Perhaps I didn’t understand the part about the parchment paper and then oil it. Anyways I’m going to make one more cake this week with the matzo meal then again next but with regular flour. Thx!

monique
monique
1 year ago

the cake was delicious, extremely easy, the only thing, and it always happens, is the choc.chip Always FALL at the bottom. What to do to get
the choc.chip in the middle. Thank you for a great RECIPE

Rachel @ Mama Living Abroad
Admin
Reply to  monique

thank you chag samech! Try to toss the chocolate chips with matzo meal it might help

Beverly
Beverly
1 year ago

Best Passover cake ever. Friends and Family couldn’t believe this was a Passover cake. Thank you for putting it out there.

Rachel @ Mama Living Abroad
Admin
Reply to  Beverly

thank you chag samech

Nazie
Nazie
4 months ago

I usually don’t like orange flavor. What can I substitute it with?

Sarah
Sarah
3 months ago

Hi! Two questions:
1) is there a way to make this with dairy/eggs? Will that help make it a bit less dense?
2) can I make this as cupcakes? Any changes to the recipe other than reducing baking time?

Thank you!

Zoya
Zoya
2 months ago

I made very minor changes to the recipe. I used baking soda instead of baking powder and replaced chocolate chips with raisins. I also added orange zest and pulp after juicing the oranges. I was extremely pleased with the results. My cake was moist and not at all dense. Thank you so much for sharing this recipe!5 stars