Ultimate Pesach Vanilla Cake from Real Life Pesach Cooking {gluten free}

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This is probably the number one most popular recipe from my cookbook, Real Life Pesach Cooking, and for good reason! It’s got the most incredible can’t-believe-it’s-not-chometz texture, it’s easy to make, and it’s just so deliciously tasty. What’s not to love? I figured it’s time to give it a spot here on my blog, so here we go! Enjoy! 

Tip: For a chocolate cake, replace the vanilla pudding mix with chocolate pudding mix. Or make one of each and marble them together. 

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Ultimate Pesach Vanilla Cake from Real Life Pesach Cooking {gluten free}

Yield: 1 large cake

Reproduced from Real Life Pesach Cooking by Miriam (Pascal) Cohen with permission from the copyright holders, ArtScroll/Mesorah Publications

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Ingredients

• 6 eggs
• 1 1/2 cups sugar
• 1/2 cup oil
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• Pinch salt
• 1 package (3.25 oz) vanilla pudding mix
• 2 cups almond flour
• 1 cup potato starch

Instructions

Preheat oven to 350. Grease a bundt pan, 9x13 pan or two loaf pans well; set aside.
In a mixing bowl, whisk together eggs, sugar, oil, baking powder, vanilla extract, salt and pudding mix until combined and creamy.
Add almond flour and potato starch; stir until a batter forms.
Pour batter into prepared pan(s). Bake about 45 minutes for a bundt pan, 50-55 minutes for a 9x13 pan, and 40-45 minutes for loaf pans, until the tops feel set.

Notes

Plan ahead: this cake freezes nicely, well wrapped.

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