Want an easy, no-bake, gluten free and Kosher for Passover cake recipe? Look no further than my no-bake gluten-free chocolate matzo cake for Passover. This post contains affiliate links. Please see my disclosures.
Every year for Passover my Aunt Ayala would make this wonderful gluten-free chocolate matzo cake. As a child I couldn’t get enough of it.
Years ago I asked her how she made it and I couldn’t believe the simplicity of her recipe. It’s made with just three ingredients, requires no baking, and, yep, that’s just about it.
Now that I’m gluten free, and gluten-free matzo is readily available (and I’ve even figured out how to make my own gluten-free oat matzo), I figured there’s no time like the present to recreate her wonderful Passover-friendly chocolate cake.
To make this recipe, you’ll need four gluten-free matzo squares. I used Yehuda brand matzo squares because I like the taste of it, but you could use any gluten-free matzo brand you like (and if you’re not gluten free, go ahead and use regular matzo).
Of course, if you’re making this cake for Passover, make sure your gluten-free matzo is marked with a P and that it’s Kosher for Passover. If you’re not making it for Passover, simply make sure the matzo is gluten free.
How to Make Matzo Cake
The first thing you’ll want to do is soak each square (one or two at a time) in either Kosher for Passover wine (I used Manischewitz Concord Grape) or grape juice for about 1 minute until it’s a bit al dente.
Don’t soak it too long as it will become mushy or fall apart. Gluten-free matzo is more fragile than wheat matzo, so this cake is a bit more tricky to make but still very doable. Soak one matzo square at a time for best results.
Once the matzo square is soft but not mushy, remove it from the wine, hold it so it drains excess wine, and then place it on a square serving platter.
Now you’ll want to coat the first layer of matzo with chocolate frosting. Look for Kosher for Passover frosting or make your own from butter, powdered sugar and cocoa powder. If you’re not worried about the Kosher for Passover part, simply purchase a tub of frosting at the store and use it.
I personally like Miss. Jones Baking Co.’s chocolate frosting, which is gluten free, certified organic and made with sustainably sourced ingredients. It is not Kosher for Passover, per se, although it does not contain any chametz.
If for any reason the frosting is not spreading smoothly (and this happens when the matzo is wet), simply microwave the tub of frosting for 10 seconds, mix and try again. You can continue to microwave the frosting in five second increments until it becomes soft and more spreadable.
You may also find it challenging to spread the chocolate frosting over the wet matzo. It happens. Do your best. Your fingers will be covered in chocolate, but that just means you get to taste-test the frosting to make sure it’s a-okay. Take your time.
Now continue to soak another square of matzo, then place it on top of the frosted matzo, frost it, and repeat until you have 4-5 layers and the entire cake is coated in chocolate. Smooth the remaining frosting over the edges of the cake, then place the cake in your fridge to harden.
The cake tastes best when refrigerated at least two hours or overnight (better option).
Each sweet layer will have hints of red wine, salt (from the matzo) and of course, chocolate!
Carefully cut the matzo cake into squares and serve. It’s messy, but delicious. Happy Passover!
More Passover Recipes
Enjoy these gluten-free Passover recipes too:
- Gluten-Free Matzo Ball Soup
- Passover Charoset
- Homemade Gluten-Free Oat Matzo
- Easy Beef Brisket
- Sweet BBQ Cola Chicken
- Chocolate Quinoa Cake
- Lemon Crinkle Cookies
- Overnight Chocolate Chip Meringue Cookies
- Gluten-Free Flourless Chocolate Torte
No-Bake Chocolate Matzo Cake
- 4 gluten-free matzo squares
- 1 1/2 cups red wine or grape juice
- 11 ounces chocolate frosting (one carton)
- Add wine to a square dish. Soak 1 matzo square for 1 minute until softened but not mushy.
- Carefully remove soaked mato square, drain for a few seconds, and place it onto a square serving platter. Add a thin layer of chocolate frosting to the soaked matzo square. Work in batches until all matzo is covered with chocolate frosting. If the frosting is hard to spread, heat it up in the microwave so it's soft and very pliable. The softer the frosting, the easier it will be to spread on the wet matzo.
- Use excess chocolate frosting to coat the top and sides of the cake, then place cake in your fridge for 2 hours or overnight. Cut carefully into squares using a sharp knife and serve. Cake is best when served cold.