Chocolate Potato Cake – Made with King Arthur Flour’s Gluten-Free Multipurpose Flour — A Tutorial
A Two-Layer Cake Recipe
An old-fashioned chocolate cake that treats your mouth to a memorable combination of sweet, tender cake, crunchy nuts and a bit of cinnamon, this recipe of my grandmother’s adapted well to using gluten-free flours.
When I was young, before I’d ever heard of celiac disease or gluten intolerance, my grandmother’s recipe was my family’s favorite chocolate cake. Naturally, I was pretty happy that it adapted well to my new cooking needs. Probably the mashed potatoes have something to do with that.
The best gluten-free version I’ve tasted is with the King Arthur Flour GF Multipurpose Flour. (I am not affiliated with King Arthur Flour in any way. This is my personal opinion of their product.)
It doesn’t really even need frosting. Many times my family has made this in a tube pan or a Bundt pan and not even put frosting on it. It’s that good. However, if you like frosting, you’ll probably want to try it on this.
Gluten-Free Chocolate Potato Cake
1 cup butter, softened
2 cups sugar
4 Large eggs
2/3 cup milk (I used 1% this time)
2 cups gluten-free flour, King Arthur Glutenfree Multipurpose Mix
2 teaspoons baking powder
1/2 teaspoon cinnamon, ground
1/2 cup cocoa, Hershey’s
1 cup mashed potatoes, cooled
1 cup pecans, broken
1 teaspoon vanilla
3 cups chocolate frosting
Preheat oven to 350 degrees F. Prepare pans by greasing well and lining with parchment: 8′ round pans (3 of them) or 9″ round pans (2 of them) or a loaf pan or a tube pan.
Cream the butter and sugar until light in texture.
Beat in eggs.
Combine dry ingredients and mix well. Add about 1/3 of dry ingredients to batter at a time, stirring carefully (low speed on mixer). Stir just until mixed — do not overbeat!
Combine milk and vanilla. Add 1/2 of the milk to the batter, stirring carefully until just mixed.
Alternate the rest of the dry ingredients with the rest of the milk until all is added; do not beat any more than needed to mix.
Fold in potatoes and nuts on very LOW speed or with just a spatula.
Overbeating will have a bad effect on the cake’s texture.
Pour into greased, lined pans: loaf, 8 or 9″ layers or tube pan.
Bake 8′ round pans (3 of them) or 9″ round pans (2 of them) for 25-30 minutes. Bake loaf or tube pan for about 1 hour.
Cake is done when a pick inserted in the center comes out clean, and the edges begin to pull away from the pan. You can also see my fingerprints where I checked to see if it springs back when touched.
After removing from oven and cooling slightly, loosen edge of cake with a spatula. Place rack upside down on top and invert. Let cool thoroughly on rack.
Chilling or freezing partially before frosting helps reduce crumbs showing in the frosting.
Frost with your favorite chocolate frosting. In the picture at the top, I show one layer frosted with Dark Cocoa Espresso Frosting, made for a friend’s birthday. Since the recipe makes two 9” (or three 8”) layers, we had the other layer a different day, frosted with chocolate buttercream frosting.
Note: I recently learned that King Arthur Flour will adapt and include this recipe in “… the winter issue of our award-winning subscription newsletter The Baking Sheet.”
Linked to Amy’s Simply Sugar and Gluten Free Slightly Indulgent Tuesday