Double Chocolate Brownie Cake

Double Chocolate Brownie Cake

This is my first year in my entire life staying home for Passover, and it's a major adjustment for me to have to follow all the guidelines of koshering a kitchen and being extra cautious of the ingredients that I purchase as I prepare. While we're all under the stress of the current pandemic, I'm finding that my time in the kitchen became a vice, and a time for me to forget about all of the commotion going on in the world. Whether you're staying or spending the holidays with your loved ones, I created a kosher for Passover recipe that is easy to concoct, being that I had these ingredients on hand weeks before Passover prep. This recipe will surely not disappoint anyone on your table, especially the chocolate lovers.

Double Chocolate Brownie Cake




  • 1 cup almond flour

  • 2-4 ripe bananas, mashed (depending on size)

  • 3 eggs

  • 2 tablespoons of flax meal - note, only whole flaxseeds are KFP, so make sure to ground in a blender or omit. 2 teaspoons vanilla extract

  • 1 1/2 teaspoons baking soda

  • 2 tablespoons cocoa powder

  • 3/4- 1 cup chocolate chips

  • Sea salt


  1. Pre-heat the oven to 350 degrees.

  2. In a large bowl, combine the banana, eggs, flaxseed meal, vanilla, and cocoa powder, baking soda, and fold.

  3. Add in the almond flour and chocolate chips and mix thoroughly.

  4. Pour into a well greased cake pan, garnish with chocolate chips and sea salt.

  5. Bake for about 30-50 minutes, depending on your oven.

Additional notes: This recipe can be made into muffins and can be subbed for any type of gluten free flour. Feel free to omit flaxseeds, as it is difficult to find for passover.

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