Passover Coffee Cake

A moist, flavorful Passover coffee cake recipe made with matzo cake meal and potato starch. Kosher for Passover, customizable with cinnamon or chocolate, and perfect for family gatherings.

Prep time

10 minutes

Cook time

40 minutes

Total time

50 minutes

Yield

9 slices

Ingredients

¾ cup cake meal or finely ground matzo meal

¼ cup potato starch

1 cup sugar (divided)

1 tsp cinnamon or 2 Tbsp cocoa

1 tsp kosher-for-Passover baking soda

Pinch of salt

3 large eggs

½ cup applesauce

½ cup neutral oil

1 tsp kosher vanilla extract

½ cup chocolate chips (optional)

½ cup chopped walnuts (optional)

Optional streusel: ¼ cup sugar, 2 Tbsp oil, ¼ cup ground nuts, 1 tsp cinnamon

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and grease a 9×9-inch pan.
2. Step 2: Mix ½ cup sugar with cinnamon or cocoa; set aside for swirl.
3. Step 3: Whisk eggs, applesauce, oil, vanilla, and remaining sugar in a large bowl.
4. Step 4: In another bowl, combine cake meal, potato starch, baking soda, and salt.
5. Step 5: Fold dry into wet mixture until smooth.
6. Step 6: Pour half batter into pan, add swirl and optional add-ins.
7. Step 7: Top with remaining batter and streusel.
8. Step 8: Bake 35–40 minutes until toothpick comes out clean.
9. Step 9: Cool 15 minutes before slicing.

Notes

Ensure all ingredients are kosher for Passover.

Store wrapped at room temp up to 3 days or freeze up to 1 month.

Serve warm with coffee, tea, or fresh fruit.