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.
*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.
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.
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
Crispy Passover Chicken Schnitzel
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Passover Cake with Cake Meal
- 1 Long loaf pan 12 x 4.5 inch
- OR 9-Inch Fluted Tube Pan heavily greased
- 1 cup cake meal
- 1 cup (200 grams) granulated sugar
- 1 teaspoon Kosher for Passover baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup (120 ml) vegetable/canola oil plus a little more for greasing
- 1 cup (240 ml) orange juice
- 1 teaspoon vanilla extract
- 1/2 cup (75 grams) chocolate chips
- 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.
Yes the cake is dense but delicious! Great recipe
Bought cake meal for the first time for this recipe! Great cake so easy
Would like to substitute something instead of the sugar.
I only tested out the recipe with sugar. I cannot recommend any substitute.
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?
Do you have a bundt pan?
This works really well. Can you recommend a way to intensify the orange flavour? Thank you!
Hi thank you. You can add orange zests about 1 teaspoon
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?
Hi I am glad you liked it! What kind of pan did you use? The same size as in the recipe?
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!
ok let me know:-) Chag Samech