Gluten Free Mocha Marble Cake with Coffee Glaze

Brynie Greisman Recipe By
5
(1)
  • Cooking and Prep: 4 h
  • Serves: 20
  • Contains:

I first tested this recipe in the dead of winter (way before Pesach cleaning!). That Shabbos I had quite a few guests and decided to serve it alongside our regular dessert. One person ate four (!) slices, and everyone else loved it as well. Texture is always challenging when it comes to Pesach cakes, so it’s important to follow the instructions precisely. Your family will ooh and aah over it just like mine did.

Ingredients (14)

Batter

Coffee Glaze

Garnish

Start Cooking

Bake the Cake

  1. Preheat oven to 350°F (180°C). Line a 9- x 13-inch (20- x 30-cm) pan with Gefen Easy Baking Parchment Paper.

  2. Turn your mixer on and add the whites one at a time on low speed. Add salt. Increase speed of mixer and beat until the whites start to become stiff. Gradually add 1/2 cup sugar and continue beating until glossy peaks form. Set aside. 

  3. Beat yolks with remaining 3/4 cup sugar until light and lemony. Add vanilla sugar and oil and continue beating until mixed together well. Add potato starch (sifting in a small sifter over the mixing bowl) and mix until incorporated. 

  4. Gently fold in egg white mixture on low speed. 

  5. Pour batter into the prepared pan, leaving approximately 3/4 — 1 cup batter in the bowl. Add the cocoa powder and coffee to the remaining batter and mix together. Pour on top of white batter and gently swirl with a knife to marbleize. 

  6. Bake in the preheated oven for 45 minutes or until toothpick inserted in the center comes out dry. Cool before glazing. 

Glaze

  1. Combine all glaze ingredients in a small bowl. Add more confectioners’ sugar or hot water to achieve drizzling consistency. 

  2. Using a small spoon, drizzle all over cake. Sprinkle with almonds before glaze sets, so they will adhere to the glaze.

Credits

Photography: Hudi Greenberger.

Styling: Renee Muller.

EMAIL
  • Stacey Silverman

    Question

    Would this be considered a sponge cake? And why does it say that the prep time is four hours?
    Posted by Shulamuna |April 19, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    It's similar to a sponge cake and we'll fix the prep time.
    Posted by raquel_kosher|April 21, 2020
    0
  • Chani

    Posted by Libush |April 7, 2020
    0
  • sarah

    flour

    Can this be made with flour instead of potato starch? How much?
    Posted by swolpin |October 14, 2018
    Replies:
    Chaia Frishman
    I wouldn't sub that way. Potato starch and flour are not interchangeable.
    Posted by Chaiaadmin|October 16, 2018
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Chani

    Posted by Libush |April 7, 2020
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Stacey Silverman

    Question

    Would this be considered a sponge cake? And why does it say that the prep time is four hours?
    Posted by Shulamuna |April 19, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    It's similar to a sponge cake and we'll fix the prep time.
    Posted by raquel_kosher|April 21, 2020
    0
  • sarah

    flour

    Can this be made with flour instead of potato starch? How much?
    Posted by swolpin |October 14, 2018
    Replies:
    Chaia Frishman
    I wouldn't sub that way. Potato starch and flour are not interchangeable.
    Posted by Chaiaadmin|October 16, 2018
    0

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