This is a rich and delightful cake that is gluten-free and Passover friendly. Better yet, it’s a one bowl cake! So easy…
It is a huge success in my house. Make it a tradition this holiday with your family. Enjoy!
Be sure to find Kosher For Passover ingredients if using for Passover.
2 eggs, beaten
2 c. sugar
1 1/4 c. almond milk
1/2 c. canola oil
1 tbsp. pure vanilla extract
1 c. brewed coffee, room temperature
1 c. unsweetened natural cocoa powder
2 1/2 c. almond flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
FOR THE FROSTING:
1 1/2 c. sugar
2/3 c. water
1 tsp. agave nectar
2 egg whites
1 tsp. pure vanilla extract
Preheat oven to 350 degrees.
Line 2 9″ round cake pans with parchment paper and spray bottom and sides with non-stick spray.
In a large mixing bowl, combine the eggs, sugar, almond milk and vanilla. Whisk until smooth.
Add the coffee and while using a sifter (to prevent clumping), add the cocoa powder. Add the almond flour, baking soda, baking powder and salt and whisk until fully incorporated and smooth. This will take a few minutes.
The batter will yield about 6 cups. Evenly distribute the batter (3 cups each) into each baking pan.
Place on middle rack in centre of the oven and bake for 30 minutes.
Cool completely before adding the white frosting.
TO MAKE THE FROSTING:
In a saucepan, combine the sugar, water and agave nectar. Bring to a boil. DO NOT MIX.
In a medium bowl, beat egg whites until stiff peaks form.
Slowly drizzle the hot liquid into the egg whites and beat as you go. Continue beating until mixture becomes thick, about 10 minutes. Stir in the vanilla.
To assemble the cake, place one layer of mud cake onto a platter and top with cooled frosting. Place second layer on top. Place in fridge at least 30 minutes before cutting to stiffen. (If frosting is too warm, place cake with one layer and frosting in fringe for at least 15 minutes before adding second layer of cake.)
Frosting recipe adapted from Norene Gilletz “Second Helpings, Please”.