Yes, you read that right. Potato–in a chocolate cake! Well, if potato starch can add binding power and lighten up a cake batter, why not just use the actual potato? (Why not, indeed?). Plus, y’all know how much I love potatoes. And how much I believe they can be part of a healthful diet (even an anti-candida diet). So I suppose it had to happen: Chocolate Potato Cake.
As much as I’d like to take credit for this über-creative idea, I cannot. I first learned of this concept reading Johanna’s blog almost a year ago, when she posted her Mashed Potato Chocolate Cake. I’ve been saving the recipe since then (I’m kind of a hoarder that way).
Turns out that Johanna wasn’t the first to bake this cake, either. In fact, from what I can glean from The Almighty Google, it was made as far back as the 1800s in Ireland. How lucky for all of us!
In this recipe, the potatoes add a lovely moistness and provide density that I thought perfectly reproduced the texture of my beloved cake donuts of yore. And potatoes themselves are rather neutral in flavor, so you won’t notice anything except intense chocolatey goodness.
Since the original version of donuts are out of my life forever but potatoes are not, this recipe became the perfect way to enjoy my erstwhile favorite confections once again. The pale pink glaze (fruity with a touch of fresh strawberries) even heralds spring–which has finally (finally!) arrived in the Toronto area. So let’s celebrate with donuts!
If you’re a fan of cakey (vs yeast-based) donuts, give this recipe a try. If you’ve been itching for springtime as I have, then certainly give this recipe a try (the winsome pink frosting is particularly evocative of the season). If you’re looking for a pretty–and delicious–dessert for Easter dinner this weekend, give this recipe a try. Or, if you’re skeptical about potatoes in a cake batter (perhaps especially if you’re skeptical about potatoes in a cake batter), then also give this recipe a try. Basically, you just need to get baking!
Frosted Chocolate Potato Cake Donuts
inspired by this recipe
These donuts have a delightfully moist and light, tender cake-like texture. I promise you this: no one will know they contain potatoes. Another promise? They’ll be gone in a flash.
For the donuts:
2/3 cup (160 ml) leftover cold mashed potatoes
3/4 cup (180 ml) unsweetened plain or vanilla almond or cashew milk
1/2 cup (120 ml) organic coconut oil, melted
1/2 tsp (2.5 ml) apple cider vinegar
2 Tbsp (30 ml) ground flax seeds
2 Tbsp (30 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure almond extract (optional)
1/2-1 tsp (2.5-5 ml) pure plain or vanilla liquid stevia, to taste
1-1/4 cups (165 g) Ricki’s all-purpose gluten-free flour
1/2 cup (60 g) unsweetened cocoa powder or raw cacao powder
3 Tbsp (45 ml) whole psyllium husks
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) ground cinnamon
1/2 tsp (2.5 ml) fine sea salt
For the frosting:
6 Tbsp (90 ml) coconut butter, melted
1 cup (240 ml) fresh strawberry quarters (cut strawberries first, then measure)
2 tsp (10 ml) fresh lemon juice
1/2-1 tsp (2.5-5 ml) pure plain or vanilla liquid stevia, or to taste
pinch fine sea salt
Preheat oven to 350F (180C). Grease a large donut pan or two small pans (enough for 6-8 medium donuts), or spray with nonstick spray.
In a food processor, blend the potatoes, milk, oil, vinegar, flax, xylitol, vanilla, almond extract and stevia until perfectly smooth and creamy. Add the remaining ingredients and process until blended, but do not overmix. You will have a thick batter.
Carefully spoon the batter by teaspoonfuls into the donut pan and use the back of the spoon to spread it evenly in each donut well (the batter may be too thick to spread on its own). The pan should be about 2/3 full for each donut.
Bake for 18-23 minutes, until the donuts are puffed and a knife inserted in the center of one donut comes out clean but moist. Cool for 10 minutes in the pan, then turn out onto a rack to cool completely. Frost with Strawberry Frosting. Makes 6-8 donuts. May be frozen.
While the donuts cool, make the frosting: Place all ingredients in a mini food processor or Magic Bullet and process until smooth and creamy. The consistency should be that of a heavy glaze (thick but pourable). It will firm up as it cools. Spread the tops of the donuts with glaze, or else pour the glaze into a ziploc bag, seal the bag and snip a tiny hole in one corner; the squeeze the glaze out of the bag onto the donuts in a decorative manner (this is what I did in the photos). Store any extra glaze in a covered container in the refrigerator. Makes about 3/4 cup (180 ml).
Suitable for: ACD Stage 3 and beyond; sugar-free, gluten-free, dairy-free, egg free, soy-free, yeast-free, vegan.
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