Indulge in the Ultimate Vegan Passover Cake! Gluten free and delicious, perfect for your holiday celebration. Order now!
Delicious and Allergy-Friendly Dessert for Passover!
Discover how to make a delicious vegan, kosher for Passover cake that is also gluten-free. This recipe uses almond flour as the star ingredient, creating a moist and flavorful dessert perfect for the holiday season. By omitting eggs, dairy, and gluten, this plant-based delight is sure to impress even the pickiest eater. Packed with juicy pears and almond-infused goodness, this cake is a must-try for anyone looking to indulge guilt-free during Passover.
With a combination of brown sugar, almond flour, coconut, tapioca flour, almond milk, and sliced almonds, this cake is a symphony of flavors that will leave your taste buds singing. Whether you’re celebrating the holiday or simply craving a scrumptious dessert, this Gluten-Free, Kosher Vegan Cake with Almonds and Pears is a game-changer. So, treat yourself to this Passover-friendly delight and enjoy a delicious and guilt-free sweet treat.
Deliciously Divine: A Vegan Twist on Traditional Passover Cake!
Beautiful People welcome back to Uncle Lou’s kitchen today I’m going to be teaching you how to make the most delicious vegan kosha for Passover and gluten-free pear and almond cake or if you prefer pear and almond tart relatively easy to make as well so without further Ado let’s get.
Cooking starting off you’re going to want one cup of brown sugar 2 cups of almond flour half a cup of desicated coconut half a cup of tapioca starch 1 t of vanilla extract 1 teaspoon of almond extract enough vegan butter to grease the pan half a cup of almond milk half a cup of sliced almonds one of those little funky Cherry things that you get.
In the baking section 2 taspo of baking powder now you want some pears so four extra ripe and one or two stiff ones we’re going to peel the extra ripe ones finally chop them add them to a pan with a touch of water just enough to cover them and we’re going to bring those to a boil we’re basically making a pear sauce to replace the egg next in a mixing bowl.
I’m going in straight off with one cup of the almond flour the tapioca the coconut and the sugar giving it a good whisk to get it all combined at this stage I could have added both cups of almond flour in there at the same time doesn’t really matter and not forgetting the baking powder once again give that a good whisk.
Make sure everything’s combined after about 5 minutes the water should have completely evaporated leaving you with some mushy pears and we’re just going to puree those we’re going to mash those down with a potato masher I’m adding that in alongside the almond milk into the mixing bowl I’m folding it in a common complaint with.
Cakes that are made during Passover or even Passover bread is that they can be a little bit dry now fortunately this is moist it’s absolutely delicious and of course it’s 100% vegan and glutenfree now I’m going in with the vanilla and with the Armond extract just be very very careful do not overdo it just about one maybe a little bit under a teas.
Spoons enough it’s very strong going to keep mixing that in I’m going to set that aside while we Grease the baking dish hey you’re still here I’m guessing you’re enjoying the video don’t forget leave a like and leave a subscribe these gas bills ain’t paying for themselves you know now this is the part that annoys me the most cuz I simply hate.
Washing my hands after this but we’re going to grease that all over that’s going to make it easier to come out once it’s cooked give it a good tap and there you go and now we’re moving on to the decorations so with the extra firm pairs I’m doing thin slices you can decorate this however you wish I only ended up.
Using about four of these but depending on size you can maybe use six I cut up some extras just so I can have some perfect ones to make it look pretty for the camera now with the alond slic I’m going to let the magic of video editing blow you away.
You like that huh now I’ve baked that on 180° SE or 355 f for 30 minutes but it’s a little bit dull so now we need to make it shine I’m going to make a quick syrup I’m adding in half a cup of sugar half a cup of water very simple and I’m just boiling that down just until it thickens can still be a little bit runny try not to make it too watery.
now I’m just going to top it off with the proverbial cherry on top guys this is so so delicious honestly I’m going to be a salesman here but this is the best vegan kosher for Passover cake I’ve ever had and my wife will tell you the same and so with my kids it’s Simply Delicious guys I hope you enjoyed this.
Recipe and again if you like vegan recipes from all around the world make sure you hit that like button hit subscribe it’s always a pleasure ciao for now and I’ll see you on the next one
