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    Home » Gluten-Free Recipes » Gluten-Free Desserts » Potato Caramel Cakes

    Potato Caramel Cakes

    May 12, 2020 · by Valentina · 20 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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?

    caramel covered potato cakes on cooling rack

    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.

    One potato caramel cake on a white plate with a peeled russet potato in background

    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.

    raw batter in muffin tin for potato caramel cakes

    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
    baked potato caramel cakes in muffin tin

    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.

    upside down potato caramel cakes on cooling rack

    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.
    top view of potato cakes with caramel sauce on cooling rack

    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.
    one bite on a fork of potato caramel cake

    You wont' believe how delicious this is, and that it's gluten-free and made it with a potato!

    Just look at that bite!

    close up of salted potato caramel cake on cooling rack

    Enjoy every last crumb of these scrumptious Potato Caramel Cakes!

    close up of salted potato caramel cake on cooling rack

    Potato Caramel Cakes

    Valentina K. Wein
    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.
    *The caramel and mashed potatoes can be made before ahead of time.
    5 from 4 votes
    Print
    Prep Time 45 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 246 kcal

    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).
    • 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.
    • 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.
    • Bake in the preheated 350°F oven until they've risen just above the surface and are firm, about 25 minutes.
    • 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.
    • 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.)
    • Let them sit for a couple of minutes, and then lightly sprinkle each one with a bit of coarse sea salt.
    • Serve immediately.

    NOTES

    This will not be a light and fluffy cake -- it will taste almost like pie.

    NUTRITION

    Calories: 246kcal
    Keywords gluten-free cakes, gluten-free desserts
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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      Dulce De Leche Coconut Macaroons
    • Small stack of almond flour cocoa cookies with melting chocolate chips.
      Almond Flour Cocoa Cookies
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    Reader Interactions

    Comments

    1. Christina

      October 22, 2013 at 6:11 am

      Valentina, these remind me of Sticky Toffee Puddings! Oh, yum! One of my favorite desserts! I am passing this recipe on to my GF friends for sure! They look wonderful!

      Reply
      • valentina

        October 24, 2013 at 4:42 pm

        Thanks, Christina! Yes, sticky toffee is a great comparison. 🙂

        Reply
    2. Kaye Kittrell

      October 22, 2013 at 11:36 pm

      I think I might try this with sweet potato! Thanks for your incredible creativity, Valentina!

      Reply
      • valentina

        October 24, 2013 at 4:43 pm

        Thank you, Kay, for checking it out!

        Reply
    3. Deb

      October 23, 2013 at 3:27 pm

      Oh my goodness! The Salted Spiced Caramel Potato Cakes are just irresistible! An outstanding recipe for the versatile potato!

      Reply
      • valentina

        October 24, 2013 at 4:45 pm

        Thanks so much, Deb! Hope you try it. 🙂

        Reply
    4. Colette

      October 24, 2013 at 2:42 am

      I am speechless...
      Have to taste this!

      Reply
    5. David

      October 27, 2013 at 6:13 pm

      Oh, do these sound amazing! I have been using potato flour a lot in baking, but never actual potatoes! In my dream world, these would be a side dish! 🙂 They are a vegetable, right?

      Reply
      • valentina

        November 04, 2013 at 12:37 am

        David, dessert is appropriate at every meal. 😉

        Reply
    6. Marissa

      May 12, 2020 at 4:15 pm

      5 stars
      I've never heard of making cake with potatoes, Valentina. But now I'm convinced! These look incredible!

      Reply
      • valentina

        May 15, 2020 at 7:18 pm

        Thanks, Marissa! Enjoy. 🙂 ~Valentina

        Reply
    7. 2pots2cook

      May 12, 2020 at 11:38 pm

      5 stars
      Absolutely fabolous ! Since we are not GF, it could serve perfectly when no flour to buy !!! Thank you dear !

      Reply
      • valentina

        May 15, 2020 at 7:18 pm

        Thank you, Davorka! Hope you love it. 🙂 ~Valentina

        Reply
    8. John / Kitchen Riffs

      May 13, 2020 at 7:56 am

      What a fun, unusual recipe! These look terrific. And did I say fun? 🙂 Good stuff -- thanks.

      Reply
      • valentina

        May 15, 2020 at 7:17 pm

        Thanks, John. I like to bring the fun (and delicious). 😉 ~Valentina

        Reply
    9. Priya

      May 13, 2020 at 6:46 pm

      5 stars
      Potato infused with cinnamon, cardamom and nutmeg. This is something we never tried before. Surely on my list now.

      Reply
      • valentina

        May 15, 2020 at 7:17 pm

        I hope you love it, Priya! 🙂 ~Valentina

        Reply
      • Kim Lange

        May 16, 2020 at 4:28 am

        5 stars
        These cakes sound so amazingly delicious! Pinning! xo

        Reply
    10. Cass

      November 19, 2023 at 7:27 am

      I absolutely love this recipe but add an hour to the prep and baking times if your are making a time conscious meal.

      Reply
      • Valentina

        November 19, 2023 at 10:30 am

        Hi there. Thanks so much for writing in. I'll double check the times and adjust. Happy you love the cakes. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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