Recipe by Brynie Greisman

Gluten Free Mocha Marble Cake with Coffee Glaze

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Parve Parve
Medium Medium
20 Servings
Allergens

Contains

- Tree nuts - Egg

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

Batter

  • 8 eggs, separated

  • 1 and 1/4 cups sugar, divided

  • 1 tablespoon Gefen Vanilla Sugar

  • 1/2 teaspoon salt

  • 2/3 cup oil

Coffee Glaze

  • 1/2 teaspoon coffee granules, dissolved in 1/2 teaspoon hot water

  • additional 1 tablespoon hot water, plus more if necessary

Garnish

  • toasted sliced almonds

Directions

Bake the Cake

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9- x 13-inch (20- x 30-centimeter) pan with Gefen 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.

Gluten Free Mocha Marble Cake with Coffee Glaze

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rachael lavon
rachael lavon
1 year ago

Best cake ever

avigail frishman
avigail frishman
1 year ago

does this recipe freeze well?

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Goldy Admin
Admin
Reply to  avigail frishman
1 year ago

Yes, it should.

Stacey Silverman
Stacey Silverman
4 years ago

Question Would this be considered a sponge cake? And why does it say that the prep time is four hours?

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Raquel
Raquel
Reply to  Stacey Silverman
4 years ago

It’s similar to a sponge cake and we’ll fix the prep time.

sarah
sarah
6 years ago

flour Can this be made with flour instead of potato starch? How much?

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Cnooymow{shman
Cnooymow{shman
Reply to  sarah
6 years ago

I wouldn’t sub that way. Potato starch and flour are not interchangeable.

Raizy
Raizy
2 years ago

Can’t have pesach without it! Can’t have enough of it

gitty normile
gitty normile
3 years ago

Amazing – it is easy and comes out like regular marble cake! It does not need the glaze at all – it is very moist as is.

Rachel
Rachel
3 years ago

The best! We make this every year especially for Erev Pesach when there isn’t much to eat. We like it without the glaze, its that good.