Welcome to a delightful twist on a traditional Passover treat, perfect for making the most of your leftover charoset! This Charoset Cake recipe ingeniously transforms the remnants of your Seder plate into a mouthwatering dessert that's as symbolic as it is delicious. By incorporating the rich flavors of charoset into a moist, cocoa-infused cake, you'll be turning your Passover leftovers into a culinary masterpiece.
Charoset leftovers
I love charoset but sometimes you just make too much of it! And usually, you continue munching it with matzo the whole holiday but that can get boring. So, if you have leftover charoset then I have an interesting idea of how you can use it, charoset cake!
This recipe is based on the charoset that we make in our family, which is an Ashkenazi Israeli charoset. The base of our charoset is a grated apple and we add walnuts, mashed banana, cinnamon, ginger, and sweet wine. I know that banana is not a regular charoset ingredient but this is my family recipe and the flavor I grew up with - I hope you enjoy it! If you think about it, our charoset is made with grated apple and mashed banana which are regular cake ingredients so technically, it is meant to become a cake!
I don’t know if this same recipe will work with Sephardi charoset that is made with dates as the textures are different so it may turn our dryer than the apple & banana charoset. If you try it, let me know how it went!
Ingredients and process
To make this charoset cake, you will need leftover charoset (or you can make it just for this cake I won't tell), potato starch, unsweetened desiccated coconut, baking powder, cocoa, eggs, vegetable oil, sugar, and water. For garnish, I used powdered sugar. You can also make a glaze with powdered sugar and boiling water if you like it. Notice that there is not much sugar in the cake batter, only ½ cup so the sugar on top adds more sweetness.
The process is quick and easy as usual. You only need one bowl and a tablespoon. Just mix everything and put it in the oven to bake.
The cake is moist and very light. The potato starch makes it so fluffy and delicious. This cake is also good all year round if you need a gluten-free cake. Another thing to mention is that the cake is parve (non-dairy) and can fit as a dessert for any holiday meal. Since there is no matzo meal in the cake it's good for people who avoid geborkts too.
I baked the cake in two 6.5 inch (16cm) round tins. You can also bake just one big cake or as muffins, either way, it will turn out yummy.
I gave one cake to my parents as a gift and we had the other one. This cake could be a nice gift if you don’t want to buy another regular gift for your hosts.
FAQS
While you can experiment with different types of charoset, the flavor and texture of your cake may vary. For the best results, it's recommended to use the specific charoset recipe mentioned in the instructions, as its flavors are tailored to complement the cake.
Yes, you can adjust the sweetness of the cake by tasting the batter before baking and adding more sugar if necessary. Keep in mind that the sweetness of your charoset will also influence the overall sweetness of the cake.
If your charoset is chunky, consider finely chopping or mashing it to ensure it blends evenly into the batter. This will help maintain a consistent texture throughout the cake.
Substituting ingredients may alter the flavor and texture of the cake. It's best to follow the recipe as closely as possible for optimal results. If you do choose to make substitutions, be aware that the outcome may differ from the original.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking for doneness around the 25-minute mark, as oven temperatures may vary.
Yes, you can make the cake ahead of time and store it in an airtight container at room temperature or in the refrigerator. Enjoy it within a few days for the best taste and texture.
Yes, you can freeze the cake for longer-term storage. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.
Yes, the powdered sugar garnish is optional. Feel free to omit it or substitute with your preferred garnish, such as a drizzle of chocolate sauce or a dollop of whipped cream if you don't mind the dessert to be dairy.
This Charoset Cake is perfect for Passover celebrations, whether enjoyed during the Seder meal or as a sweet treat throughout the holiday. It's also a delightful gluten-free dessert to share with family and friends during any special occasion.
Other Recipes to try:
More Passover recipes on my blog:
Passover Rolls
Passover Chocolate Coconut Balls (non-dairy)
Maple Passover Cake
Sweet Potato Mini Pizzas
Vegetarian Chopped Liver
Bake this charoset cake today!
With simple ingredients and easy steps, this recipe not only minimizes waste but also maximizes enjoyment, offering a sweet and satisfying way to extend the holiday spirit. So, let's gather our ingredients and embark on a culinary journey to create a delectable Charoset Cake that will surely become a cherished addition to your Passover table.
Charoset Cake
Ingredients
- 1 cup charoset
- 1 cup potato starch
- 1 tablespoon baking powder kosher for Passover
- 1 cup unsweetened desiccated coconut
- ½ cup sugar
- 2 tablespoon cocoa
- 2 eggs
- ½ cup vegetable oil
- ¼ cup water
For garnish:
- 2 tablespoon powdered sugar
Instructions
- Set the oven to 160°C / 325°F with the fan.
- In a bowl mix the potato starch, cocoa, coconut, sugar, and baking powder.
- Add the charoset, oil, eggs, and water and mix into a unified batter.
- Grease two 6.5 inch tins.
- Pour the batter into the tins.
- Bake for 30 minutes.
- Cool at room temperature.
- Sprinkle powdered sugar on the cake if desired.
- Have a slice and happy Passover!
Lisa
Hi Renana! Thanks for the recipe.
Can I leave out the coconut?
Renana
Hi Lisa! I think it will change the texture of the cake, I don't recommend it
Sam
Do you store leftovers in the fridge or should you leave it out at room temperature ?
Renana
I like to store it in the fridge. You can also store at room temperature if you prefer that.
Annie Rose
Can you substitute corn starch for the potato starch? Internet says it's a good sub but I'm wondering if that's true for a cake. TIA!
Renana
yes sure no problem
Sherry
Could you bake these into muffins?
Renana
yes
Joanna
Can the cocoa be left out or will that affect the flavor?
Its the only ingredient I was unable to find KFP.
Renana
Yes, you can leave out the cocoa. Leaving it out will change the flavor and color of the cake, but it should still work just fine.
(Optional) If you want to maintain a bit of richness or color contrast, you could replace the cocoa with an equal amount of potato starch, almond flour, or even a mix of cinnamon and nutmeg for a warm spice flavor.