Paleo Chocolate Macaroon Passover Cake

Chocolate Macaroon Cake

Fine coconut gives the cake its macaroon texture, while almond flour softens the crumb. Whipped eggs provide enough lift without turning this into a light sponge cake.

Ingredients

• 2 large eggs, at room temperature
• 1/3 cup pure maple syrup
• 1/4 cup virgin coconut oil, melted and cooled, plus a little for the pan
• 2 tablespoons unsweetened full-fat coconut milk, at room temperature
• 1/2 cup finely ground blanched almond flour
• 3/4 cup finely shredded unsweetened dried coconut
• 1/4 cup unsweetened cocoa powder, sifted
• 1/4 teaspoon fine sea salt

Instructions

1. Heat the oven to 325°F. Grease a 6-inch round cake pan at least 2 inches deep with coconut oil. Line the bottom with parchment and lightly grease the parchment.
2. Combine the almond flour, shredded coconut, cocoa powder, and salt, breaking up any lumps.
3. Beat the eggs and maple syrup with an electric mixer on medium-high speed for 4–5 minutes, until pale, foamy, and thick enough to leave a brief ribbon on the surface.
4. Mix the coconut oil with the coconut milk. With the mixer on low, slowly pour this mixture into the eggs, mixing just until incorporated.
5. Fold in the dry ingredients in two additions, scraping the bottom of the bowl. Let stand for 5 minutes so the coconut hydrates, then scrape into the prepared pan and level gently.
6. Bake for 28–35 minutes, until the edges are set and the center springs back gently. A tester should emerge with moist crumbs but no liquid batter; avoid baking until completely dry.
7. Cool in the pan for 20 minutes. Loosen the edge, turn out carefully, remove the parchment, and cool completely on a rack before frosting.

Notes

• Use finely shredded dried coconut rather than large flakes in the batter for clean slices and an even crumb.
• For a Passover-observant table, choose ingredients certified for Passover as appropriate to your household's practice; grain-free alone does not establish that certification.

Dark Chocolate Coconut Ganache

Unsweetened chocolate lets maple syrup supply the sweetness without refined sugar. Coconut cream produces a rich, spreadable frosting that reinforces the cake's coconut flavor.

Ingredients

• 85 g 100% unsweetened chocolate, dairy-free and gluten-free, finely chopped
• 100 ml unsweetened coconut cream
• 3 tablespoons pure maple syrup
• 1 pinch fine sea salt

Instructions

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the coconut cream, maple syrup, and salt in a small saucepan until steaming with small bubbles around the edge; do not boil vigorously.
3. Pour over the chocolate and leave undisturbed for 2 minutes. Stir slowly from the center outward until smooth and glossy.
4. Let cool for 30–60 minutes, stirring occasionally, until thick enough to hold soft spatula ridges. If needed, refrigerate in 5-minute intervals, stirring between intervals.
5. Spread over the top and sides of the completely cooled cake, leaving broad, shallow swirls on top.

Notes

• If the ganache becomes too firm, warm it gently over barely warm water. If it looks oily or split, stir in warm water 1 teaspoon at a time until smooth.

Toasted Coconut and Almond Border

Broad coconut flakes and slivered almonds add a crisp contrast to the soft cake and ganache. A light maple coating gives the topping a subtle sheen.

Ingredients

• 1/3 cup unsweetened large coconut flakes
• 3 tablespoons slivered blanched almonds
• 1 teaspoon pure maple syrup
• 1/2 teaspoon melted coconut oil
• 1 small pinch fine sea salt

Instructions

1. Heat the oven to 300°F. Line a small baking sheet with parchment.
2. Toss the almonds with half the maple syrup and coconut oil. Spread on the sheet and bake for 5 minutes.
3. Toss the coconut flakes with the remaining maple syrup and oil and the salt. Add to the almonds, spreading everything into a loose single layer.
4. Bake for another 5–10 minutes, stirring once and checking frequently, until the coconut edges and almonds are lightly golden.
5. Cool completely on the sheet, then break apart any clusters. Arrange in a ring around the cake while the ganache is still soft.

Notes

• Remove any coconut flakes that brown early; their thin edges can turn bitter quickly.

Overall Timing / Workflow

Cooling is the longest part of the project. Making the ganache and topping while the cake cools keeps the active work compact.

Instructions

1. 0:00 — Heat the oven, prepare the pan, and mix the cake batter.
2. 0:20 — Bake the cake. Prepare the ganache during the final 10 minutes of baking.
3. 0:55 — Remove the cake and reduce the oven to 300°F. Make the toasted coconut and almond topping.
4. 1:15 — Unmold the cake and allow it to cool completely. Let the ganache thicken to a spreadable consistency.
5. 2:00–2:30 — Frost the cooled cake, add the topping border, and let the ganache settle for 20–30 minutes before slicing.

Notes

• The cake can be baked a day ahead and kept covered at room temperature overnight before frosting.

Plating

An open chocolate center and a generous pale toasted border reproduce the simple, striking presentation.

Instructions

1. Place the cake on a flat serving plate, keeping the center free of garnish so the ganache swirls remain visible.
2. Serve at cool room temperature for a soft frosting and tender crumb.
3. Cut into four generous wedges with a sharp knife warmed in hot water and wiped dry between cuts.

Leftover Path

The coconut keeps the cake moist, and the ganache protects the surface. Gentle tempering restores the texture after refrigeration.

Instructions

1. Refrigerate leftover cake in an airtight container for up to 4 days.
2. Let individual slices stand at room temperature for 20–30 minutes before serving; cold ganache and coconut oil will feel much firmer.
3. For longer storage, freeze individual slices until firm, wrap well, and freeze for up to 1 month. Thaw covered overnight in the refrigerator, then bring toward room temperature.

Notes

• Keep any unused toasted topping airtight at room temperature and add just before serving to preserve its crunch.