Easy Passover Layered Cake

I’m assuming most of you are already familiar with Passover. In a nutshell, Passover is a major Jewish holiday, one of the three pilgrimage festivals, that celebrates the Biblical story of the Israelites’ escape from slavery in Egypt.

Our family celebrates the Seder, the first night of the holiday, though we don’t keep a kosher house during the week of Passover. We eat chametz – anything that is made of wheat or can rise. We eat matzot (plural for matzah in Hebrew) but we eat bread too.

As a kid, I only liked to eat matzah with chocolate spread. I loved the combination of crunchy and sweet. Now that I’m too old for that, I only eat them with matzah Brie and this cake. I think I got the inspiration for this cake from Smitten Kitchen, but the vegan banana cream was my own creation.

About the recipe:

  • The matzot don’t contain any sugar, so your cream should be slightly sweeter than mine if you have a sweet tooth. Because I don’t eat regular sugar or a lot of sugar, everything is too sweet for me. If it was up to me, I would serve a fruit salad for dessert at the Seder meal.
  • You can make any cream you like. Vanilla, strawberry, coffee. I have a feeling it will work with anything. 
  • Also, you can make cashew cream instead of coconut cream – soak 1 cup of cashews in boiled water for a minimum of 2 hours. Drain them and blend them with 1 1/2 cups of fresh water until smooth.
  • Instead of dipping the matzah in coffee, you can dip them in orange juice, milk, or nut milk.
  • If you need a larger cake, just double the ingredients and make sure that you have a dish that fits two sets of matzot.
  • The most important thing, which is the most annoying yet healthy thing, especially these days when we all suffer from instant gratification, is to let the cake settle and ripen in the fridge for 8 hours or even better overnight.
  • If you were me, you would experiment with this easy cake and come up with new versions, better than mine.
  • If you were me, you would experiment with this easy cake and come up with new versions, better than mine.

Easy Vegan Passover Layered Cake

This refined sugar-free and low-fat cake requires no baking, but needs at least 8 hours to set in the fridge – totally worth the wait.
Prep Time20 minutes
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: Israeli, Jewish
Diet: Vegan
Keyword: Holiday
Servings: 6 people
Author: Shelly


  • Blender


  • 1 160 ml. can coconut cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon date syrup or maple syrup
  • Pinch of salt
  • 2 bananas
  • ½ cup nut milk
  • 7-8 matzot
  • 2 cups of coffee of your choice - if you use espresso, make sure to dilute it with water

Date Icing:

  • ¾ cup pitted medjool dates - or other pitted dates
  • 1 teaspoon apple cider vinegar
  • ¼ cup nut milk
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • Make sure the dates don't have any pits. Put them in a small saucepan with ½ cup water and boil for 3 minutes. Remove from the heat and drain.
  • In a medium bowl, whisk the coconut cream with vanilla extract, date syrup, and salt. Blend the bananas with ½ cup nut milk and add to the coconut cream mixture. Whisk until combined.
  • Pour the coffee into a high rimmed dish that would fit a matzah. Soak the matzah in the coffee for 15 seconds and place it on a dish lined with baking paper.
  • Pour ½ cup of the banana coconut mixture onto the matzah and spread it evenly. Repeat with the remaining matzot and the mixture until there's no more left.
  • Blend the dates, vanilla extract, apple cider vinegar, salt, and nut milk in a blender until smooth. Pour it over the cake and spread evenly. Cover with plastic wrap and refrigerate for a minimum of 8 hours to set. Overnight is even better.

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