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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
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 246 kcal


  • 1 (1-pound) Russet potato (to make 2 cups mashed potatoes -- see instruction no. 1)
  • cups granulated sugar
  • ¼ cup plus 2 tablespoons water
  • ¼ cup plus 2 tablespoons unsalted butter
  • ¼ cup plus 2 tablespoons heavy cream
  • 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


  • 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.


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


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.