Salted Spiced Caramel Potato Cake Recipe {Gluten-Free}

Salted Spiced Caramel Potato Cake

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.  Potatoes not only star in recipes, but they can also have secondary roles.   For example, did you know you can thicken soups and stews with just a small about of potato?

Salted Spiced Caramel Potato CakeYou can also make perfect donuts with potato, and why not shred them to create a fantastic gluten-free crust for savory pies and tarts?  How about using thinly sliced potatoes instead of tortillas as taquito wrapper?  You know what else?  Like cucumbers and other vegetables, potatoes too, can be pickled.

But wait, there’s more . . .

Salted Spiced Caramel Potato Cake

Potatoes can create absolutely delicious (often gluten-free) baked goods.  Muffins, cookies, breads, pizza dough, and even cake.

See (& taste) for yourself with these individually-sized, pie-like, unbelievably moist, decadent cakes.

Salted Spiced Caramel Potato Cake

Individual Salted Spiced Caramel Potato Cakes {Gluten-Free Recipe}
Prep time
Cook time
Total time
Please note that the prep time does not include making the caramel sauce or mashed potatoes, which will take about 25 minutes.
  • 1-1/2 times the recipe for Salted Spiced Caramel Sauce, divided (get the recipe here)
  • 2 cups (super smooth) mashed Idaho Russet potatoes (about 1, 1-pound potato)
  • 1 tablespoon vanilla
  • 1 large egg
  • ¼ cup gluten-free, all purpose flour (I like Bob's Red Mill or Trader Joe's)
  • 2 teaspoon baking soda
  • 3 tablespoon grapeseed oil
  1. Preheat the oven to 350 degrees F, and prepare a muffin tin with 12 paper cups (the batter will fill 10 to 12).
  2. In a large mixing bowl, combine 1 cup of the caramel sauce with the mashed potatoes, vanilla and egg. Mix just until its smooth.
  3. Add the flour and baking soda and mix until it's completely incorporated, and then fold in the oil.
  4. Using a large spoon or ice cream scoop, add the batter to your paper cup lined muffin tins, filling each one about ¾ the way up.
  5. Bake in the preheated oven until they've risen just above the tin and are firm, about 25.
  6. Let them cool for about 20 minutes. They will sink in the center, and that's okay.
  7. Ever so gently remove the papers, placing the cakes up side down on a cooling rack as you go.
  8. 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.)
  9. Let them sit for a couple of minutes, and then lightly sprinkle each one with coarse sea salt.
  10. Serve immediately.
This will not be a light and fluffy cake -- it will taste almost like pie.
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  1. says

    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!

  2. says

    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?

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