And this one doesn’t have any potato starch, so you feel good after enjoying it too!
There’s plenty of decent Pesach cake recipes. But, honestly, I don’t feel so good after having so much potato starch. One year, before Pesach, I really wanted to work on some feel-good cakes…something that was almond-flour based and had some more nutritional value.
This one could work as a dessert, but also works as a breakfast or a muffin. Even though almond flour has more calories than regular flour, unlike other desserts, this cake will keep you satiated and full (that’s why I think it works great for breakfast too!).
It’s yummy and moist and we’ve been enjoying it even before we’ve had to get rid of the chametz. Like all our 9x13s, just throw the ingredients into your pan and mix!
This one gets a crumble on top, so there’s one extra step.
Combine all ingredients in prepared baking pan.
Prepare the topping. Knead together all ingredients to form crumbs. Sprinkle on top of batter.
Coconut oil is a welcome addition to my Pesach pantry…and I think it helps bring a much higher quality to baked goods as well (more moistness than oil and incomparable to Pesach margarine! And, of course, there’s the health factor too). It would probably work fine with oil subbed in.
- ½ cup coconut oil, melted
- ¾ cup sugar
- 3 large eggs
- 2 tablespoons milk or non-dairy milk
- 1 teaspoon vanilla extract
- 3 cups almond flour
- ½ cup unsweetened shredded coconut
- 2 teaspoons cinnamon
- Pinch salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups shredded carrots (from about 3 big carrots)
- 1 cup almond flour
- ¼ cup sugar
- ½ teaspoon cinnamon
- ¼ cup coconut oil
- Preheat oven to 350ºF. Grease a 9 x 13-inch baking pan.
- Combine all ingredients in prepared baking pan.
- Prepare the topping. In a bowl, knead together all ingredients to form crumbs. Sprinkle on top of batter. Bake for about 45 minutes, until the middle is firm (muffins will need less time).