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Shehakol Freezer Cake (Gluten Free)


This gluten-free white/chocolate layer cake can be made in advance and stored in the freezer, perfect for whipping out when unexpected guests come knocking.


For the Cake

1. Beat egg whites, add sugar, beating until stiff peaks form.
2. Fold in nuts.
3. Pour into 10- by 16-inch baking pan. Bake at 350 degrees Fahrenheit for 20–25 minutes.

For the Chocolate Layer

1. Beat all ingredients well.
2. Spread over baked cake and bake for additional 15–20 minutes at 350 degrees Fahrenheit.

For the Topping

1. Beat whip topping until stiff. Spread over cake.
2. Garnish with decorator’s comb.


For best results, cut while frozen.


Year-round, for a Mezonot cake, you can add seven tablespoons flour to cake and reduce nuts by four tablespoons. Any type of ground nuts can be used. 


Photography and Styling: Peri Photography