My friend Melinda Strauss is an expert at baking gluten free and paleo, and she kindly volunteered to create the perfect Bundt cake for my book. Batch after batch of Bundt cakes emerged from my oven, until we finally had one that had everyone saying, “This is Pesach cake?!”
Recipe(s) from Perfect for Pesach by Naomi NachmanArtscroll/Shaar Press / March 2017
Ingredients
- 2½ cups almond flour
- 1 cup cocoa powder
- ½ cup potato starch
- 1 tablespoon instant coffee granules
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1½ cups sugar
- ½ cup oil
- 1 tablespoon imitation vanilla extract
- 6 eggs
- 1 cup powdered sugar
- 1 cup powdered sugar
- 1 tablespoon brewed coffee
- 1 teaspoon oil
Preparation
For cake:
1. Preheat oven to 350°F. Grease a Bundt pan well; set aside.
2. In a small bowl, whisk together almond flour, cocoa powder, potato starch, coffee, baking powder, and salt. Set aside.
3. In a separate bowl, whisk together sugar, oil, vanilla, and eggs. Add dry ingredients; stir to combine.
4. Pour batter into Bundt pan; bake 40-45 minutes, until toothpick inserted into the center comes out
clean. Set aside to cool completely in the pan, then remove cake from pan.
For glaze:
1. In a small bowl, whisk together all ingredients to form a glaze. If the glaze is too thick to pour, add water, ½ teaspoon at a time, until desired texture is reached.
2. Pour glaze over cooled cake.
