This cake has been a eureka moment! It is moist, delicate and delicious. I have baked with many different vegetables as a base for sweet dishes including pumpkin, zucchini, white beans and avocado but I have never used potato. And yet it is such an obvious choice because it is a starch just like flour. I made absolutely sure I didn’t overcook it, and that lemon syrup took it over the top. This has to be my biggest low FODMAP triumph yet. I finished it off with a little icing made of icing sugar and lemon juice just to kick it up a notch.
This recipe has almond meal in it but I have kept it to a small amount because the Monash University, which researches the FODMAP diet, says we can only have less than 10 almonds at a time. I have already discovered this and so do limit them. I still find it amazing that everything that is considered healthy to eat can be suspect for us. It has been an interesting journey so far.
- 200gms/7oz softened butter
- 150gms/5.5oz caster sugar
- 4 eggs
- 75gms/2.6oz almond meal
- 40gms/1.4oz white rice flour
- 25gms/1oz potato starch
- 10gms/0.35oz tapioca flour
- 250gms/8.8oz mashed potato
- zest of 3 lemons
- 2 tsp gluten-free baking powder
- 4 tbsp caster sugar
- Juice of 1 lemon
- Preheat the oven to 180°C/350°F.
- Butter and line a 20cm cake tin.
- Beat the sugar and butter together until light and fluffy.
- Add the eggs one at a time while still beating.
- Sift the flours and baking powder together and add to the wet ingredients.
- Add the mashed potato, zest and the almond meal.
- Pour into the tin and bake for 30 minutes or until a skewer comes out clean.
- Cool a little then tip out onto a wire rack.
- Mix the lemon juice and sugar for the syrup and slowly pour over the warm cake.
- Cool completely before slicing and eating.
One 
more thing before I sign off for the night. You all know by now that I have just published 7 novels on Amazon. Well, for today and the next two days I have made Crash into Darkness free for you all. This book is a romantic suspense with paranormal elements. It is book 1 of the Cleaven Gene series and it came second in the R*by Awards (Romantic Elements category) a few years back. Another of my books, Beneath the Surface, came first. You can get it free here.
Hi Suzanne, yes a Eureka moment. I have never used mashed potatoes. I will have to give them a try. You just keep notching up those fantastic recipes
Thanks, Tania. I am starting to feel a little more in control of my new kind of baking.
What a clever idea to use potatoes in a cake! You are such a creative cook – I love the idea! And lemon is one of my favorite flavors, so I find this immensely appealing. Really a bummer that you need to limit your almonds, because almond flour is such good stuff. But you’re coping extremely well. Anyway, wonderful cake – thanks.
There is definitely no potato flavour, only the moistness so it works well. It is a shame about the almonds but 10 is quite a lot of nuts, I guess.
I’ve never baked with potatoes but what a wonderful idea. Your cake looks scrumptious, I love the lemon syrup!
The lemon syrup is a great way to make sure a cake is moist.
What a great way to make a gluten-free cake! I can’t wait to try this.
Do try it, Sarah. It’s delicious.
This is such a beautiful looking cake. I love how the lemon icing just dribbles down the sides of the cake. I don’t think I’ve ever cooked a cake with mashed potato but I have used pumpkin, carrot, zucchini etc so I should try this. I does look super-moist. Thanks for the offer of your book xx
I’ve used all sorts of vegetables in my baking but potatoes hadn’t occurred to me until recently. Not sure why not. The cake is still really moist today which is unusual for gluten-free baking.
Do you use potato flakes or real mashed potatoes. If real potatoes, do you use a particular kind, i.e. russet, yukon, red? Thanks
Shari, I used real mashed potatoes. I have never used potato flakes before – didn’t even know they exist. I bought general purpose potatoes which are the best for mashing. Don’t use the more waxy ones because they don’t mash well. If you make it, you will love it.
I have never eaten cake that is made with
potato starch 😛 I’m curious! I got this
one bookmarked c; Xx
The cake has both potato starch and mashed potato but there is no potato flavour just extra moistness. Do make it.
Hey Suzanne loved your clicks 🙂
Thanks, Maria.
Potato starch or some other kind of starch is an essential of gluten-free baking but mashed potato is the unusual ingredient. Do try it.
Wow – This is a new one on me but it looks great 🙂
It is great and lasts really well.
Hi there! So I have been browsing TONS of recipes because my niece has many allergies, gluten and nuts specifically and i love this recipe and was curious if there is any way the almond meal can be substituted? My niece hates chocolate (she cant have most anyways) and she loves lemon so I am hoping that maybe you have a few ideas that you wouldnt mind sharing! Thank you!
Hi Erin,
I have plenty of nut and chocolate-free recipes on my blog. My cookbook is gluten, grain, refined sugar, dairy and nut-free. Maybe your niece should have a look at it.
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Oooh this looks delicious! Can you clarify whether the icing is made from icing sugar or caster sugar? You note icing sugar in your introduction but caster in the recipe. Thanks!
It’s caster sugar as per the recipe instructions. It is indeed delicious and moist.
Is there a substitute for the almond meal in this recipe? I am allergic to almonds? Thank you!
Just add more rice flour instead.