51
YA#cake #🍊 #😋😋 #delicious
@yaasoanar_dr.shaida
#Sonyasprep
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434
HOGluten-free orange cake. From my kitchen to your table, yourPassover cake. #gluten-free.#passover#kosher
@house_of_bread_byreut
8.1K
ERThis shouldn’t be this good. Nut-free, gluten-free Passover cake 🤯
Make sure to save it 🎉
Details ⬇️
Vanilla Cinnamon Passover Cake - Nut Free, Gluten Free
@erin.eats.mtl
Ingredients:
1.5 cups sugar
4 large eggs
2 large egg yolks
3/4 cup oil
1 tsp vanilla
1/2 cup potato starch, divided
1/2 cup tapioca starch
1/4 cup coconut flour
1 small box vanilla pudding powder (I use osem)
1 tbsp Passover baking powder
1/2 tsp salt
1/2 cup hot water
Cinnamon filling:
1/4 cups sugar
1/4 cup brown sugar
2 tsp cinnamon
3 tbsp oil
1 tbsp potato starch
Directions:
1. Whisk together sugar, eggs and yolks until very frothy.
2. Slowly whisk in oil and vanilla.
3. Whisk in 2 tbsp of potato starch and set aside for batter to rest for 15 minutes.
4. Preheat oven to 325°F.
5. In a separate bowl, combine remaining potato starch, tapioca starch, coconut flour, pudding powder, baking powder and salt.
6. Fold into wet ingredients, making sure not to overmix.
7. Fold in hot water.
8. Combine cinnamon filling ingredients.
9. Line a 9” round pan with parchment (please note I’ve only tested this with real pans, not foil). Spread half of batter into pan. Top with dollops of cinnamon. Finally top with remaining batter.
10. Bake for 45–55 minutes. Start checking at 40 minutes. A toothpick inserted in the center should come out mostly clean. If it browns too quickly, tent with foil after about 30 minutes.
11. Let the cake cool in the pan for at least 30 minutes before lifting out using the parchment. Let it cool completely before slicing.
#passoverseder #pesach #passoverrecipes #jewishholidays
@erin.eats.mtl
34.0K
ERThis shouldn’t be this good. Nut-free, gluten-free Passover cake 🤯
Make sure to save it 🎉
Details ⬇️
Vanilla Cinnamon Passover Cake - Nut Free, Gluten Free
@erin.eats.mtl
Ingredients:
1.5 cups sugar
4 large eggs
2 large egg yolks
3/4 cup oil
1 tsp vanilla
1/2 cup potato starch, divided
1/2 cup tapioca starch
1/4 cup coconut flour
1 small box vanilla pudding powder (I use osem)
1 tbsp Passover baking powder
1/2 tsp salt
1/2 cup hot water
Cinnamon filling:
1/4 cups sugar
1/4 cup brown sugar
2 tsp cinnamon
3 tbsp oil
1 tbsp potato starch
Directions:
1. Whisk together sugar, eggs and yolks until very frothy.
2. Slowly whisk in oil and vanilla.
3. Whisk in 2 tbsp of potato starch and set aside for batter to rest for 15 minutes.
4. Preheat oven to 325°F.
5. In a separate bowl, combine remaining potato starch, tapioca starch, coconut flour, pudding powder, baking powder and salt.
6. Fold into wet ingredients, making sure not to overmix.
7. Fold in hot water.
8. Combine cinnamon filling ingredients.
9. Line a 9” round pan with parchment (please note I’ve only tested this with real pans, not foil). Spread half of batter into pan. Top with dollops of cinnamon. Finally top with remaining batter.
10. Bake for 45–55 minutes. Start checking at 40 minutes. A toothpick inserted in the center should come out mostly clean. If it browns too quickly, tent with foil after about 30 minutes.
11. Let the cake cool in the pan for at least 30 minutes before lifting out using the parchment. Let it cool completely before slicing.
#passoverseder #pesach #passoverrecipes #jewishholidays
@erin.eats.mtl
170.9K
SA3 Passover cakes. 1 batter. 0 nuts. 🙌🏻
This one’s for all my nut-free peeps—and anyone who loves options without the extra work.
One simple batter, one bowl, and three completely different cakes:
🍋 Lemon blueberry
🍥 Cinnamon swirl
🍫 Marble
Minimal prep, easy cleanup, and something for everyone at the table.
Save this for Passover—you’re going to want to make all three. ✨
Kosher for Passover loaf cake. 3 ways.
@saladsnsweets
1 cup sugar
3 eggs
1/4 cup + 2 tbsp oil (6Tbs total)
3/4 cup orange juice
3/4 cup potato starch
1 cup matzah cake meal
1 Tbs baking powder
1/2 tsp salt
1 tsp vanilla
1 box instant vanilla pudding mix (I use osem)
In a bowl, mix eggs with oil and sugar.
Add in orange juice and vanilla.
Add in dry ingredients.
Mix until smooth.
Divide batter into 3 8”x4” oiled loaf pans.
For lemon blueberry -
Add 1 tsp lemon zest and 3/4-1 cup blueberries. Mix into batter and smooth the top.
For marble -
Remove 2 tbsp of batter. Add 1/2 tbsp cocoa powder and 1-2 tbsp of milk to make the batter the same consistency as the base recipe.
Pour over top and use a knife to marbleize.
For cinnamon sugar
Mix 2 tbsp sugar with 1/2 tsp cinnamon
Sprinkle half over the top. Use a knife or spoon to swirl it into batter. Top with remaining cinnamon sugar.
Bake at 350
Approximately 30-40 min or until middle is cooked through using a toothpick/knife.
Don’t over bake!
For lemon glaze
Mix 1/2 cup confectioners sugar with 1 tsp lemon zest and 1 tbsp milk.
Enjoy 💖💕
#passoverrecipes #kosherforpassover #nutfreebaking #passoverdesserts #easybaking loafcake bakingideas
@saladsnsweets
127.3K
THPassover Orange Chiffon Cake 🍊
Ingredients
¾ cup matzo cake meal
¼ cup potato starch
12 large eggs, separated
1½ cups sugar
¼ cup fresh orange juice
Zest of 1–2 oranges
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F.
2. Sift the matzo cake meal and potato starch together into a bowl. Sift again and set aside.
3. In a large bowl, beat the egg whites until stiff and glossy. Set aside.
4. In another bowl, beat the egg yolks with the sugar until pale and satiny.
5. Add the orange juice and orange zest and mix to combine.
6. Gently fold the dry ingredients into the yolk mixture.
7. Carefully fold in the whipped egg whites in batches, keeping the batter light and airy.
8. Pour into an ungreased tube or angel food cake pan.
9. Bake for about 50–60 minutes, until the top is golden and the cake springs back when touched.
10. Let the cake cool upside down before removing from the pan. Dust it generously with the powdered sugar and enjoy.
#passoverbaking #pesach #orangecake #passover #chiffoncake
@thegoldenapricots
675.9K
RUPASSOVER APPLE CAKE!🍎
Pesach is around the corner, and this kosher for Passover apple cake is all you need to put a smile on your face 😍
Gluten-free, dairy-free, super moist, and so easy to prepare! The secret of the cake is the shredded apples - so yummy!
Follow @ruhamasfood for more.
RECIPE BELOW 👇
.
עוגת תפוחים לפסח!
מתכון בתגובות 🍎
.
Recipe:
Ingredients-
1/3 cup of maple syrup
1/3 cup olive oil
4 eggs
2 shredded red apples (including the juice of the apples)
3 cups of almond flour
1 cup of shredded unsweetened coconut
2 tablespoons of potato starch
1/4 cup of water
Olive oil spray or Avocado oil spray
Topping- 1/4 cup of slivered almonds
Method-
1. Preheat the oven to 400F / 200C.
2. In a bowl put the maple syrup, olive oil, water, and 4 eggs. Whisk it all together.
3. Add the shredded apples, almond flour, coconut, and potato starch.
4. Using a spatula, mix all the ingredients to a smooth mixture.
5. Spray olive oil on a ceramic pie pan and pour the cake mixture.
6. Flatten it evenly with a spatula.
7. Spread slivered almonds on top.
8. Bake it on 400F for 30 minutes.
9. When the cake is ready, let it cool a bit and powder with powdered sugar.
Enjoy! Ruhama 🤍
.
#applecake #glutenfree #passover #ruhamasfood
@ruhamasfood
897
DOOne of the biggest complaints I hear about gluten-free baking is that cakes can taste gritty. This one absolutely does not.
This Olive Oil Cake with Lemon Zest is soft, airy, and bright with citrus. The texture is elegant and light, and the secret is really in the technique.
Inspired by a beautiful olive oil cake recipe from Samantha Seneviratne, the process begins by whipping together sugar, room-temperature eggs, and fresh lemon zest until thick and fluffy. Slowly streaming in fruity olive oil creates a smooth batter where the gluten-free flour simply disappears.
At my house, no one even realizes it is gluten-free.
I also like to reduce the sugar from the original recipe. Over time, training your palate to enjoy less sweetness allows the natural flavors of ingredients like olive oil and lemon to shine.
A few baking tips that make a big difference:
• Use room temperature eggs
• Beat the eggs and sugar until very fluffy
• Weigh your flour rather than scooping
• Use a good quality extra-virgin olive oil for flavor
This cake is simple, nourishing, and perfect for a weekend treat, afternoon coffee, or sharing with family.
Find the full recipe at the link in bio. 💗
@doctorkatie
11.6K
GOKosher for Passover Banana Muffins
Ingredients
• 2 cups almond flour
• 1/3 cup coconut sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup avo oil
• 3 eggs
• 2 large ripe bananas
• 1/2 cup chocolate chips
Instructions
◦ Preheat oven to 350°F and line a muffin tin.
◦ Mix all dry ingredients in one bowl.
◦ Mix all wet ingredients in another bowl.
◦ Combine wet + dry, mix until smooth.
◦ Fold in chocolate chips.
◦ Fill muffin cups
◦ Bake 18–22 minutes.#glutenfreebaking #kosherforpassover #passover #healthy #dessert
@goodd_eatss
194.0K
ALOne bowl carrot cake -kfp(gluten free)
The perfect pesach snack enjoy this with a cup of coffee or on its own 🥕
Ingredients:
-3 large eggs
-2 TBS of either butter/coconut oil(refined is great too )or margarine
-2 TBS unsweetened apple sauce
-1/2 cup maple syrup (followers told me they used honey instead and was great )
-1 cup shredded carrot (2 medium carrots )
-1 tsp cinnamon
-1.5 cup almond flour
-1/2 cup arrowroot starch or potato starch
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
Instructions:
1. Preheat your oven to 175°C (350°F)
And prepare a loaf pan
2. In a mixing bowl add in the eggs,oil/butter,Apple sauce ,maple syrup ,carrots and cinnamon mix well.
3. Add in the almond flour ,arrowroot starch or potato starch ,baking powder,baking soda and salt Stir until well combined,don’t over mix .
4.Pour the batter into the prepared cake pan and spread it out evenly.
5.Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
It may need less or more time so keep a close eye on it .
6.Remove the cake from the oven let it cool completely before slicing.
7.Once cooled, you can optionally frost the cake with your favourite frostings such as cream cheese frosting or serve it the way I did ,it’s delicious!
#passoverrecipes #glutenfree #easyrecipeideas #pesach
@aliza_personal_chef
50.6K
BUKFP Olive Oil Date Cake
3 large eggs, room temperature
½ cup @beleavesgreenhouse golden date syrup
½ cup extra virgin olive oil
⅓ cup full-fat coconut milk or creamy almond milk
2 tsp orange zest
3 tablespoons fresh orange juice
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
2 cups fine almond flour
15 Medjool dates, pitted and split in half
Preheat oven to 340°F and line and grease a 9-inch round cake pan.
In a large bowl, beat the eggs and date honey for 1–2 minutes until slightly thickened and smooth, then whisk in the olive oil, coconut or almond milk, orange zest, and orange juice. Add in the almond flour, baking powder, baking soda, and salt, stir until fully combined and smooth. Let the batter rest for 10 minutes to hydrate.
While the cake batter is resting, drizzled 2 tablespoons of the syrup on the bottom of the cake pan, and place the date halves cut side up around the pan.
Pour the batter into the pan and bake for 40-45 minutes until the center is set, the top is golden, and a toothpick comes out clean, (you may loosely tent with foil if the top browns too quickly).
Let the cake cool for 15 minutes in the pan before flipping onto a serving dish (I like to run a pairing knife around the edge of the cake so it doesn’t stick to the sides).
Cool completely before serving.
NOTE: if you can’t find the golden date syrup, you may replace with maple syrup.
@busyinbrooklyn
4.4M
HEwhy it’s taken me this long to do this, i’ll never know but anyway…
you’ll need:
- 200ml olive oil
- zest of one orange
- 4 eggs
- 200g caster sugar
- 1tsp vanilla extract
- 3tbsp poppyseeds
- 280g self-raising flour
- 1tsp baking powder
(for the orange drizzle):
- juice of 1 orange
- 1/2 cup icing sugar
(to serve):
- full fat greek yogurt
- creme fraiche
method:
1. begin by whisking the olive oil, orange zest, eggs, sugar, poppyseeds, flour and baking powder in a large bowl until thoroughly combined.
2. place into a lined 900g loaf tin and bake at 170c for at least 1 hour.
3. meanwhile, mix the orange juice and icing sugar until silky smooth and set to one side.
4. check the cake after 45 minutes to see whether it has browned too much - if so, loosely cover the top with foil!
5. place a skewer into the centre of the cake to check if it comes out clean. if so, remove from the oven! if not, leave it until it is cooked.
6. remove from the oven and whilst the cake is still hot, poke a wooden skewer all over the cake at different depths…
7. now pour the orange drizzle all over in an even layer and allow it to sink in.
8. leave the cake for at least 10 minutes before removing from the tin and peeling away the paper.
9. slice whilst warm and enjoy with a dollop of greek yogurt or just as it is!
enjoy xxx🍊
#cake #baking #oliveoil #easyrecipe
@helenhtaylor
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