This chocolate potato cake is one of the lightest gluten free cakes we’ve tried. It has a fluffy, crumbly texture and a mild chocolate flavour. You’d never guess that the recipe uses mashed potatoes!This is a conversion of a recipe that I came across in our local paper. (I also halved the recipe which explains some of the odd measurements.) The caption in the paper says that the potatoes boost nutrition, but I’m not so sure about that!
What you’ll need:
½ cup brown rice flour
¼ cup coconut flour
¼ cup tapioca flour
1 teaspoon xanthan gum
½ cup + 2 tablespoons cocoa
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ cup warm mashed potatoes
½ cup warm water
1/3 cup + 3 tablespoons butter
1 cup brown sugar
½ teaspoon vanilla
OPTIONAL: ½ cup chocolate chips or chopped nuts
What you’ll do:
Preheat oven to 350 degrees and lightly grease a regular square or round cake pan.
In medium bowl, sift or whisk together the flours and the cocoa. Add baking soda, baking powder, xanthan gum, and salt. Whisk until well combined.
Put potatoes in a small bowl. Microwave on half power for 1 minute if they are cold. Add warm water and stir until well combined.
Put butter, sugar and vanilla in the bowl of an electric mixer. Mix on medium until light and fluffy (about 4 minutes). Add the eggs, one at a time, scraping down the sides of the bowl as needed. Mix until well blended.
On low speed, alternate adding the potatoes and dry ingredients to the butter mixture. Mix until well incorporated. Fold in chips or nuts if using.
Place batter in your cake pan. It will be quite thick – almost like icing.
TIP: The batter does not self-level so you need to smooth over the top with a spatula or icing spreader if you want a nice flat cake.
Bake in oven until cake springs back when lightly touched and begins to pull away from the sides of the pan. About 20 – 25 minutes.
Remove from oven and place on rack to cool.
TIP: Like Geoff, this cake gets better with age. Once cool, cover with plastic wrap and leave on the counter overnight. The cake will become moister and the flavours of the cocoa and the coconut will intensify.
TIP: Serve with gluten free ice cream as shown or ice with Nutella Cream Cheese icing.
Looking for gluten free cake recipes? Try these:
Photo credit: gf and me 2014