Photo credit Sonya Sanford

The One-Bowl Passover Cake You Have to Make This Year

A gluten-free blueberry snacking cake so good you'll make all year long.

Snacking cakes are typically simple cakes made with one-bowl batters, that use easy-to-find ingredients, and are baked off in a single baking dish. This simple blueberry lemon version  is perfect for Passover, or as a grain-free/dairy-free dessert for any meal. Almond flour replaces regular flour, and well-whisked eggs and sugar help give the cake lightness and volume. You can also replace the blueberries with raspberries or blackberries; frozen or fresh berries both work in this recipe. This cake is delicate, soft, light, and full of citrusy lemon and sweet berry flavor.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Bowl Blueberry Cake

This gluten-free cake only uses one bowl and is the perfect Passover snacking cake.

  • Total Time: 45-50 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 3 large eggs, at room temperature
  • ½ cup granulated sugar
  • 2 Tbsp oil
  • zest of 1 lemon (about 2 tsp)
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (optional)
  • 2 ¼ cups super-fine almond flour
  • 1 Tbsp potato starch, plus more for dusting the berries
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ¼ cup blueberries, fresh or frozen
  • 1 Tbsps turbinado or coarse sugar (optional)

Instructions

  1. Preheat the oven to 350°F. Generously grease and line a 9” round or square baking dish with parchment paper.
  2. In a standmixer fitted with the whisk attachment, or in a large bowl using a whisk or handheld mixer, beat together the eggs and sugar until doubled in size and pale yellow, about 5-6 minutes.
  3. To the egg mixture, add the oil, lemon zest, lemon juice, vanilla, and almond extract if using. Whisk together until just combined, being careful not to deflate the egg mixture too much.
  4. To the center of the bowl, add the almond flour, potato starch, baking powder, baking soda, and salt. Gently fold the mixture until the dry ingredients are fully incorporated into the wet ingredients. Toss the blueberries in a spoonful of starch, and add 1 cup of the berries to the batter. Gently fold and combine.
  5. Transfer the batter to the lined and greased baking dish. Top the cake with the remaining ¼ cup of berries. Sprinkle the top of the cake with turbinado sugar.
  6. Bake for 30-35 minutes, or until it looks evenly golden brown and set on top, and a cake tester comes out clean. Allow the cake to fully cool before serving. This cake is best served the same day it is prepared, but can be made one day in advance if needed. Top with powdered sugar, or whipped cream before serving if desired.
  • Author: Sonya Sanford
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: One-bowl
  • Cuisine: Gluten-Free

1 comments

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Keep on Noshing

FREE STUFF: Breaking Matzo Aprons

Just in time for Passover a new online resource has launched called Breaking Matzo, aiming to make the holiday magical, memorable and ...

FREE STUFF: Manischewitz S’mores for Passover

Manischewitz and Passover are pretty synonymous: after all, it’s hard to make matzah ball soup without the matzah meal. And ...

Manischewitz Cook Off!

As part of the 6th annual “Man-o-Manischewitz” Cook-Off, cooks from all over submitted thousands of recipes using Manischewitz products. And ...