Gluten-Free Easter Dessert Ideas

Recently, The Chronicle Herald featured three Easter dessert recipes (a cake, a torte, and a frosting) that are all gluten-free. I have reproduced them here to make your gluten-free Easter cooking a delight!

My Mother’s Passover Cake (Enlightened)


  • 2 oz. bittersweet Passover chocolate
  • 7 egg whites
  • 2 egg yolks
  • 1 cup sugar, divided
  • 1/4 cup orange juice
  • 1 tsp. vanilla or Sabra liqueur
  • 1 tsp. lemon juice
  • 1 cup potato starch
  • 1/4 tsp. salt


  • Heat oven to 350F.
  • Grate chocolate and set aside.
  • Place egg whites in a large stainless steel or glass bowl. Bring them to room temperature.
  • In another mixing bowl, beat egg yolks for two to three minutes. Gradually add 1/2 cup of the sugar and beat for 3 to 4 minutes longer, until light and lemon-colored.
  • Gradually add orange juice and vanilla; beat for two to three minutes longer.
  • Wash beaters and dry well. Beat egg whites until foamy. Then, beat in lemon juice. Gradually beat in remaining 1/2 cup sugar. Beat until whites are stiff and glossy but not dry.
  • Sift potato starch and salt into egg yolk mixture. Gently fold in whites and chocolate. Don’t worry if some white streaks remain.
  • Gently pour batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
  • Bake cake on center rack for 1 hour. Top of cake should be golden and will spring back when lightly touched and a cake tester should come out clean.
  • Invert pan immediately and let cool completely, about 1 1/2 hours. (If your pan doesn’t have little feet, invert cake over the neck of a bottle or on a rack.)
  • To remove cooled cake from pan, slide a thin-bladed knife between pan and sides of cake. Push up the bottom of the pan; remove sides. Carefully loosen around the center tube and the bottom of the pan. Turn cake over onto a large round serving platter.

Passover Chocolate Almond Torte


  • 8 eggs, separated
  • 1 tsp. almond extract
  • 1 cup sugar, divided
  • 2 cups ground, blanched almonds
  • 1/4 cup margarine or unsalted butter
  • 4 to 5 oz. semi-sweet chocolate squares
  • 1 tsp. vanilla


  1. Refrigerate bowl and beaters and pre-heat oven to 350F.
  2. Beat egg whites in chilled bowl until soft peaks form. Beat in almond extract and gradually blend in 1/2 cup of the sugar until egg whites are stiff and glossy. Gently fold in ground almonds.
  3. Spray 9-inch springform pan with cooking spray. Pour mixture into pan.
  4. Bake for 20 minutes or until cake is set.
  5. Meanwhile, melt butter and chocolate in a heavy pot over a low heat. Stir until smooth. Set aside to slightly cool.
  6. In a separate bowl, beat egg yolks and vanilla gradually. Then, beat in remaining 1/2 cup sugar and mix until thick.
  7. Using a mixer on low speed, gradually beat melted chocolate and butter into yolk and vanilla mixture.
  8. Gently pour over baked almond cake and return to 350F oven for 25 minutes or until just set.
  9. When cool, remove sides of pan and ice with almond or chocolate frosting.

Almond Frosting


  • 2 tbsp. butter
  • 2 cups icing sugar
  • 1/2 tsp. almond extract
  • Several tablespoons of orange juice, coffee, or non-dairy milk substitute)
  • Sliced almonds


  1. In a medium bowl, cream butter into icing sugar.
  2. Add almond extract.
  3. Add liquid by tablespoon until desired consistency is reached.
  4. Ice cake and decorate with sliced almonds.

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