Potato Caramel Cakes are gluten-free and over-the-top delicious. Reminiscent of Sticky Toffee Pudding, this is a treat you and your guests won’t be able to get enough of.
What do you think of when you think of a potato?
Baked with butter on top? Mashed with cream? French fries?
I think these are the things that most quickly come to mind — but there’s so much more, including Potato Caramel Cakes.
Special Uses for Potatoes
Potatoes not only star in recipes, but they can also have secondary roles.
- Potatoes can be used to thicken soups and stews.
- They can be shredded and made into crusts for savory pies. Here’s a delicious example.
- You can also make perfect donuts with potato.
- Like cucumbers and other vegetables, potatoes too can be pickled.
- In addition to donuts, potatoes can be used to create so many different baked goods. Muffins, cookies, breads, pizza dough, and even cake!
This Potato Caramel Cake is my favorite example of using potato in a cake.
They are baked like muffins.
What’s in Potato Caramel Cakes?
- Russet potato
- sugar
- butter
- cream
- sour cream
- salt
- cinnamon, cardamom, nutmeg
- vanilla
- egg
- gluten-free all purpose flour
- baking soda
- grapeseed oil
- salt
What do Potato Caramel Cakes taste like?
As I mentioned they’re reminiscent of Sticky Toffee Pudding. These individually-sized cakes are not light and airy — the texture is more like that of a pie.
The flavor of the caramel is rich and deep and so lovely in the velvety, smooth pie-like cake.
Once baked, the cakes are inverted on a cooling rack.
Recipe Tips
- This recipe calls for Cup 4 Cup Gluten-Free All Purpose Flour, and it turns out perfectly with it. You can use another all-purpose gluten-free flour, but the cakes might not hold their shape as well.
- It’s very important to wait at least 15 minutes after the cakes come out of the oven, to peel off the paper cups. This should be done gently and slowly so you don’t bring part of the cake with it.
- Potato Caramel Cakes are best served slightly warmed.
After the cakes are inverted, they’re drizzled with a spiced caramel sauce — one that’s also in the batter.
Can you Make Potato Caramel Cakes Ahead?
You can make part of this dessert ahead of time, and I’d highly suggest it if you want to save some time.
- The caramel can be made up to a few days ahead, and warmed on the stove when you’re ready to bake.
- The mashed potatoes can be made up to a day ahead of time. They should be stored in the refrigerator and brought to room temperature before starting the recipe.
You wont’ believe how delicious this is, and that it’s gluten-free and made it with a potato!
Just look at that bite!
Enjoy every last crumb of these scrumptious Potato Caramel Cakes!
Potato Caramel Cakes
Ingredients
- 1 (1-pound) Russet potato (to make 2 cups mashed potatoes -- see instruction no. 1)
- 1½ cups granulated sugar
- ¼ cup plus 2 tablespoons water
- ¼ cup plus 2 tablespoons unsalted butter
- ¼ cup plus 2 tablespoons heavy cream
- 1½ tablespoons sour cream
- 1⅛ teaspoon salt
- 1⅛ teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon nutmeg
- 1 tablespoon pure vanilla extract
- 1 large egg
- ¼ cup Cup 4 Cup Gluten-Free All-Purpose Flour
- 2 teaspoon baking soda
- 3 tablespoon grapeseed oil
- coarse sea salt for sprinkling
Instructions
-
For the potato: Peel the potato and cut it into large chunks. Add the chunks to a pot with cold water to cover them. Bring to a boil and then turn the heat down to a strong simmer. Cook just until the potatoes are fork tender. (Stick a fork into the largest chunk and if the potato falls right off, they're done.) Drain, and then mash until super smooth. If you have a ricer, that's perfect. Or you can press them through a fine mesh strainer with the back of a large spoon. We want 2 cups mashed potatoes. Set aside.
-
While the potatoes are cooking, make the caramel: In a medium-sized saucepan, combine the water and sugar. Cook this mixture over low-medium heat, until the color is a very dark amber. This should take about 20 minutes. Do not ever stir this mixture! Once you've achieved the dark color, reduce the heat to low and carefully whisk in the butter, cream, and sour cream. Stand back! When you add these ingredients, the mixture will likely hiss and bubble up. Continue to whisk until it's smooth. Then add the salt, cinnamon, cardamom and nutmeg. Stir to blend, and remove from the heat and let it cool to room temperature.
-
Preheat the oven to 350°F, and prepare a muffin tin with 12 paper cups (the batter will fill 10 to 12).
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In a large mixing bowl, combine 1 cup of the caramel sauce with the mashed potatoes, vanilla and egg. Mix just until its smooth.
-
Add the flour and baking soda and mix until it's completely incorporated, and then fold in the oil.
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Using a large spoon or ice cream scoop, add the batter to your paper cup lined muffin tins, filling each one about ¾ of the way.
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Bake in the preheated 350°F oven until they've risen just above the surface and are firm, about 25 minutes.
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Let them cool for about 20 minutes. They will sink in the center -- that's okay.
-
Ever so gently remove the papers, placing the cakes up side down on a cooling rack as you go.
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Place the rack on a baking sheet and then drizzle the remaining ½ cup of caramel sauce over the cakes. (I like to coat the tops, and then let it drip down the sides.)
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Let them sit for a couple of minutes, and then lightly sprinkle each one with a bit of coarse sea salt.
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Serve immediately.
Notes
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