If anyone has a Passover birthday (and even if you don’t), you understand the struggle of flavorless Passover birthday cakes! I’m talking about layers of fluffy tasteless cake with even more layers of overly sweet frosting that disappears in your mouth as soon as you take a bite. Well it’s time to forget all about that! I made an amazing gluten free, grain free, dairy free chocolate chip cookie cake with chocolate ganache and lots of whipped cream over on JewHungry to celebrate Whitney’s birthday a little early. I’m telling you, I would eat this cake year round! Passover is just a good excuse to make this cake and eat as many slices as possible.

Passover Chocolate Chip Cookie Cake

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Chocolate Chip Cookie
3 cups almond flour
1 tsp baking soda
½ tsp salt
2 eggs
â…” cup honey
½ cup coconut oil, melted (or vegetable oil)
1 tsp vanilla extract
1 ½ cups chocolate chips
Chocolate Ganache
1 cup chocolate chips
¼ cup whipping cream
Whipped Cream
1 cup whipping cream (suggested brand: Rich Whip)
1 Tbsp sugar
1 Tbsp vanilla extract


Bake the Cookies
Preheat the oven to 350 degrees F. and line three 8 or 9 inch round pans with parchment paper *quick tip below on a quick way to line a round pan with parchment.
In a mixing bowl, blend the almond flour, baking soda and salt. In a separate bowl, whisk together the eggs, honey, coconut oil and vanilla extract. Pour the liquid into the dry and stir until just combined. Add the chocolate chips and stir again. Chill the batter in the fridge for 15 minutes.
When the cookie batter has chilled, separate the batter into the 3 prepared round pans and spread out with a spatula. To make sure each pan has the same amount of batter, use a measuring cup to place the batter in the pans.
Bake for 30-35 minutes, until the tops of the cookies have turned golden brown and the center of the cookies have set. Leave the cookies inside the pan on the counter to cool completely. When the cookies are cool, run a sharp knife around the edges then flip on to a cooling rack. Peel off the parchment paper and discard it.
Prepare the Ganache and Whipped Cream
In the bowl of a stand mixer, combine the whipping cream, sugar and vanilla extract. Whip on high until stiff peaks form.
While the whipped cream is whipping, prepare the chocolate ganache by combining the chocolate chips and more whipping cream in a microwave safe bowl. Microwave for 30 seconds then stir. Microwave for another 30 seconds then stir again until the chocolate has melted.
Stack the Cake
Place the first cookie on a cake platter or plate and top with a third of the chocolate ganache. Allow to set for just a few minutes then add a large dollop of the whipping cream and spread on the cake. Top with a second cookie then repeat the layering process two more times, ending with chocolate ganache and whipped cream on top of the cake. Top the cake with chocolate shavings and birthday candles!



6821 cal


497 g


527 g


118 g

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