This post featuring my no-bake gluten-free chocolate matzah cake for Passover contains affiliate links.
Every year for Passover my Aunt Ayala would make this wonderful gluten-free chocolate matzah 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 matzah is readily available (and I’ve even figured out how to make my own gluten-free oat matzah), 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 matzah squares because I like the taste of it, but you could use any gluten-free matzah (and if you’re not gluten-free, go ahead and use regular matzah).
Of course, if you’re making this cake for Passover, make sure your gluten-free matzah is marked with a P and that it’s Kosher for Passover. If you’re not making it for Passover, just make sure the matzah is gluten-free.
How to Make No-Bake Gluten-Free Matzah 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 matzah is more fragile than wheat matzah, so this cake is a bit more tricky to make but still very doable.
Once the matzah square is soft but not mushy, remove it from the wine, drain it a bit, and then place it on a square serving platter.
Now you’ll want to coat the first layer of matzah 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 matzah 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 more spreadable.
You may also find it challenging to spread the chocolate frosting over the wet matzah. 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 matzah, then place it on top of the frosted matzah, frost it, and repeat until 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 matzah) and of course, chocolate!
Carefully cut the matzah into squares and serve. It’s messy, but delicious. Happy Passover!
My Aunt Ayala made this no-bake chocolate matzah cake every Passover and I couldn't wait to eat it. Years ago I asked her how she made it and couldn't believe the simplicity in her amazing recipe! This is a wonderful Passover treat the entire family will enjoy. Of course I made mine gluten-free, but if you're not gluten-free, by all means use regular matzah.
- 4 gluten-free matzah squares
- 1.5 cups red wine or grape juice
- 11 ounces chocolate frosting (one carton)
Add wine to a square dish. Soak 1 matzah square for 1 minute until softened by not mushy.
Carefully remove soaked matzah square and put it onto a square serving platter. Add a thin layer of chocolate frosting to the soaked matzah square. Work in batches until all matzah is covered with chocolate frosting.
Use excess chocolate frosting to coat the sides of the cake, then place cake in your fridge for 2 hours or overnight. Cut carefully and serve. Cake is best when served cold.
You may find it difficult to spread the frosting on each layer of wet matzah. Go slow and take your time. The red wine will make the matzah slippery, but with a little effort, the frosting will spread nicely on all over. To get a nice, smooth top layer, refrigerate the cake before adding top layer of frosting. Once the cake is cold, the frosting will spread more easily.