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 our 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 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!
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.
Other Passover recipes on my blog:
Passover Chocolate Coconut Balls (non-dairy)
Maple Passover Cake
Sweet Potato Mini Pizzas
Passover Pancakes (Parve)
Passover Apple Crumble (Parve)
Chocolate Chip Cookies
GF Lemon Crinkle Cookies (Parve)
Vegetarian Chopped Liver
Let's start making this yummy charoset cake:
- 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
- 2 tablespoon powdered sugar
- 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!