Vegan Pesach apple pistachio cake

This year, an egg-free cake is even more welcome, although this one does use kitniyot flaxseed as a replacement


Recipe adapted from Kenden's blog Jewish Food Hero

  • Preheat oven to 170°C.
  • To make the cake batter, first prepare the dry ingredients by whisking together the matzo meal, potato starch, baking powder, and salt in a medium bowl. Set aside
  • Next, prepare the wet ingredients by combining the applesauce, summer squash, sugar, orange juice, flax “egg,” and water in a larger bowl. Stir to combine and set aside
  • Add the dry mixture to the wet, stirring to combine until you have a smooth batter
  • Next make the cinnamon sugar mixture by mixing together the cinnamon, nutmeg, and sugar
  • Pour half the cake batter into a lightly oiled cake pan or springform pan and top with half the prepared apple slices. 
  • Sprinkle with half the cinnamon sugar mixture then spread the remaining cake batter on top
  • Arrange the remaining apple slices in a pretty pattern on top of the cake and sprinkle with the remaining cinnamon sugar mixture and the chopped pistachios.
  • Bake for 40 minutes.
  • Serve warm or cool either as is, or with a scoop of non-dairy vanilla ice cream (if serving hot), or with a sprinkling of icing sugar if serving cool.


95g matzah cake meal 

40g potato starch 

1 tsp baking powder 

½  tsp sea salt

125g apple sauce 

150g finely grated yellow summer squash or courgette

180g sugar 

60ml orange juice 

1 flax “egg”: 1 tbsp ground flax seeds mixed with 3 tbsp water

For the apple filling:

3 large Granny Smith apples, peeled, cored, and thinly sliced 

Cinnamon sugar:

1 tsp  ground cinnamon 

¼ tsp ground nutmeg 

90g sugar 

For the topping:

2–3 tbsp chopped unsalted pistachios

Optional garnish:

Non-dairy vanilla ice cream 

Icing sugar

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