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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

Equipment

  • Blender

Ingredients

  • 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

Instructions

  • 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.