With Passover just around the corner, we recognize our past suffering and hope for freedom in the future. This reflection is traditionally done in the form of a seder, a structured gathering which like many Jewish events, revolves around food.
My dad once explained his version of kashrut (Jewish dietary laws) as being mindful of what you eat. Keeping kosher for Passover serves as a reminder to me to think extra carefully about the food I prepare and eat. The food I consume is not always to feed my stomach or fuel my body, it’s often a vehicle that connects me to my surroundings and is something I do and enjoy multiple times every day. Having the privilege to be thoughtful and aware of where food comes from, why you are eating it, and what it does for you and for the environment is a freedom to appreciate, especially on Passover.
With that in mind, cooking for Passover doesn’t have to be difficult. While I’m a big fan of all things matzah—from simple pizza style to brei, roca, and soup, sometimes you want to think outside of the [matzah] box. This recipe combines chickpeas, maple syrup, chocolate and applesauce for a surprisingly fudge-y, gluten free, vegan AND in my book, kosher for Passover cake.
Passover Chocolate Cake
Adapted slightly from My New Roots
N.B: This cake contains baking powder, which for some is not considered kosher for Passover.
1 can garbanzo beans, drained
1 cup applesauce
½ cup maple syrup
3 tablespoons cocoa powder
½ teaspoon baking powder
8 ounces bittersweet chocolate, melted.
Preheat oven to 350 degrees. Combine all ingredients, except for the chocolate, using a blender. Melt the chocolate over medium-low heat in a double boiler then add to blender and continue to mix until all ingredients are combined. Pour into a well greased (use coconut oil if vegan) bundt cake pan and bake for 40-50 minutes. With this cake, especially if not using eggs, err on the longer side of baking time. I find that the center can take a while to firm up. Check with a toothpick to be sure, and cover the pan with foil to avoid burning the outside edges. Let cool and flip carefully onto a platter. Garnish with a sprinkle of extra cocoa powder (optional).