Gluten-free non-dairy Passover chocolate cake

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This recipe is the perfect recipe for moist Passover chocolate cake made easily with no gluten, no kitniyot, and no shruya (non-gebrokts).

The cake is gluten-free and parve dairy-free, and it is just so good!

I came across this recipe on this website and made only itsy-bitsy changes, but the credit goes to her, no doubt!

The cake is super easy to make, without any egg beating. You mix the ingredients like any stir cake, and you get the chocolate cake of your dreams. Simple and amazing, just like a cake should be.

This cake is lovely on its own, but you can upgrade it with a simple chocolate cream.

A few notes before we begin:

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👉 This cake is perfect for those who don't eat kitniyot or consume shruya on Passover.

👉 The cake is terrific after a meat meal since it doesn't contain dairy products, thus Parve.

👉 I love cakes that don't contain any special flours. Since a special flour can disappear from the market once the holiday is over, so how will you make this cake without that special flour? That is precisely why I stick to the regular flours you can always find in your grocery store.

👉 The cake is excellent for non-gluten eaters since there isn't a matzo meal in it.

👉 When making recipes that need a mix with potato starch, it is essential not to throw everything into a bowl and mix it. The potato starch becomes really sticky and hard to handle. Instead, go according to the recipe, and all will go smoothly.

👉 The recipe is perfect for a toaster oven as well.

👉 I don't have the pan size as stated in the recipe. Can I use a different type of pan? For sure! You can use any pan you have, but not too of a small pan. If you do use a small pan, make sure to lower the temp to 160C so that the cake won't burn. Baking time will, of course, vary according to the pan you use. Just stick to checking the cake with a toothpick inserted into the middle of the cake to make sure it comes clean.

👉 Want to upgrade the cake? You can make a simple chocolate cream such as chocolate ganache by melting chocolate with double/heavy cream or non-dairy cream in equal parts (100 grams/3.5 oz. dark chocolate with 1/2 cup - 125 ml - cream) in a microwave-safe bowl. Or you can enrich the cream with butter or margarine, with a ratio almost as before. The butter is considered part of the liquids, So if you use 100 gram/3.5 oz. Dark chocolate, add 50-gram butter and 1/4 cup heavy/double cream. The exact measurements to enrich the cream with butter, I got from the lovely blog of Revital.

Perfect for Passover non-gebrokts chocolate cake/recipe: Con delight based on thetasteofkosher recipe with itsy bitsy changes

I measured using universal cups and spoons

Ingredients for 4X22.5X31cm/1.6x9x12 inches:

1 3/4 cups white sugar

3/4 cup potato starch

1/2 cup cocoa powder

2 teaspoons of baking powder

1/2 teaspoon salt

1/2 cup tap water

1/2 cup hazelnut oil or canola oil, or other vegetable oil (no olive oil)

4 L eggs

Preparation:

1.Mix the dry ingredients: sugar, potato starch, salt, cocoa powder, and baking powder.

2.Add the water and oil and mix well.

3.Add the eggs and mix until well combined.

4.Transfer to a pan with baking paper.

5.Bake at 180C/356F, turbo/fan mode for about 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. You can bake it in a toaster oven, as well, in upper and lower heat mode for the same amount of time.

6.Take out of the oven and let cool completely.

7.The cakes last at least three days. In wintertime, you can keep it out of the fridge; in the summertime, place it in the refrigerator in an airtight container.