Moist potato cake

Today is  a good day!! I actually succeeded in making a healthy version of my absolute favorite cake that I am extremely pleased with! So let me present this delicious potato cake made without gluten, sugar and dairy! And yes, I said potato! Potatoes are actually great for baking as it adds a moist and chewy element that’s really good in cakes and muffins. I used chia gel for this recipe. Chia seeds adds nutritional value and just like flax seeds can replace eggs and fat in a recipe if you turn them into a gel like texture adding water. Very easy really. And they have no taste, so you can easily camouflage them when you bake.


3 eggs

150 grams of leftover, boiled potatoes

2 tsp almond extract

7 pitted dates

1 ripe banana

2 tbsp agave

50 grams / 2 large tbsp coconut oil (I used the neutral kind to avoid the coconut flavor in this recipe)

50 grams of chia gel

150 grams of gluten free flour (I used half almond flour, half potato flour)

1 tsp baking powder

Chia gel:

1/3 cup / 3/4 deciliter of water

1 tbsp chia seeds


Start by making the chia gel. Simply mix the water and the chia seeds and let sit for a few minutes. Then keep stirring once in a while until you get a thin gel texture.

Then add the pitted dates, banana, agave and coconut oil to a minichopper or blender. Blend well. Separate the egg yokes from the whites in two different bowls. Whip the whites with a mixer until they are stiff and you can turn the bowl upside down without anything falling out. In the bowl with the egg yokes, add the mashed potato and almond extract and whisk. Then add the date mixture and 50 grams of the chia gel and whisk again. Add the flour and baking powder and mix well. Last, but not least, add the egg whites and fold them into the batter carefully. Once everything is mixed together well you put the batter into a greased tray. I personally like to use a pie tray. Grease with coconut oil.

Bake on 350° F / 175° C for about 20-25 minutes. Once you can stick a fork in the cake without anything sticking, the cake is done.

Once the cake has cooled off, add whatever frosting and toppings you like. I made the following almond frosting and some of my homemade Nutella where I added some extra water to make it thinner. Lastly, I sprinkled the cake with a little chopped dark chocolate.


Almond butter frosting:

3 large tbsp of almond butter

5 tbsp of almond milk

1 tbsp agave

A pinch of vanilla bean powder


Whisk all the ingredients together thoroughly and spread the frosting on the cake.


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