What flour substitutes are used in Passover cakes?

For a true Kosher for Passover dessert, flour must be avoided. Instead, Orange-Date-Walnut Passover Cake uses finely ground walnuts in place of flour. Other common swaps include almond meal, potato starch, or even coconut flour in some recipes. These alternatives keep the cake gluten-free while maintaining structure and moisture.

Can I freeze Orange-Date-Walnut Passover Cake?

Yes! This cake freezes beautifully. Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving. Because it’s a moist Passover dessert, the texture holds up very well after freezing.

How do I keep my Passover cake moist?

The key is natural moisture from ingredients like fresh orange juice, medjool dates, and eggs. Avoid overbaking and store the cake in an airtight container. This easy Passover cake recipe is already rich and moist by design—no artificial boosters required.

Is this cake gluten-free and dairy-free?

Yes, Orange-Date-Walnut Passover Cake is naturally gluten-free since it contains no wheat flour or matzo meal. It’s also dairy-free if you skip optional glazes that use butter. Perfect for guests with dietary restrictions or following traditional Passover guidelines.

Can I use store-bought date paste instead of whole dates?

You can, though whole medjool dates provide better flavor and texture. If you’re using store-bought paste, make sure it's 100% dates with no added sugar. Reduce other sweeteners slightly and ensure it blends smoothly into the batter.

Orange-Date-Walnut Passover Cake –1 Moist Recipe You’ll Love

Description

This Orange-Date-Walnut Passover Cake is a moist, citrusy, and naturally gluten-free dessert made with fresh oranges, medjool dates, and toasted walnuts. Perfect for Passover or any time of year when you’re craving a nutty, flourless treat.

Ingredients

Scale

1 ½ cups medjool dates, pitted and chopped
¾ cup boiling water
1 tsp baking soda (omit if observing stricter Passover guidelines)
3 large eggs
½ cup orange juice (freshly squeezed)
Zest of 1 large orange
1 tsp vanilla extract
½ cup honey
1 ½ cups finely ground walnuts
½ tsp cinnamon
¼ tsp salt
Optional: ¼ cup chopped walnuts for topping

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Instructions

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease sides.
In a bowl, combine chopped dates with boiling water. Stir in baking soda if using. Let sit 10 minutes to soften.
In a large mixing bowl, whisk eggs, orange juice, orange zest, vanilla, and honey until well blended.
Add softened dates and mix.
In a separate bowl, stir together ground walnuts, cinnamon, and salt.
Fold dry mixture into wet until just combined.
Pour batter into prepared pan. Sprinkle with chopped walnuts if desired.
Bake for 35–40 minutes or until the center is set and a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Skip baking soda if you’re following traditional Passover customs.

Dates can be blended into a paste for smoother texture.

Garnish with citrus glaze or candied orange peel for extra flair.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking

Nutrition

Serving Size: 1 slice
Calories: 275 kcal
Sugar: 26g
Sodium: 70mg
Fat: 13g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg