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Pound cake, one of the most classic, simple summer desserts, is given a fun, tasty, and wheat-free twist in this recipe for Gluten Free Potato Pound Cake with Berries and Greek Yogurt.
Tender Gluten Free Potato Cake
Gluten Free Potato Pound Cake with Berries and Greek Yogurt is a delightfully delicious spin on a classic summertime dessert. This potato cake started with the pound cake recipe from the Idaho Potatoes website, but I tried swapping out the combo of different flours for a basic gluten free all-purpose blend, and it worked perfectly!
The outside of this pound cake is perfectly golden and the inside has a tender crumb. It is not the lightest and fluffiest cake, but pound cakes do tend to be a bit more dense anyway. The potatoes certainly helped the texture and added moisture to the cake, and the flavor was spot on with all of the luscious butter and vanilla.
Potato pound cake truly is the perfect match for a lovely bowl of berries tossed in just a bit of jam to help them release their juices. So let’s get started already! You’ve gotta get in on this potato cake goodness.
(If you’re looking for another springtime/summertime pound-cake-style recipe that everyone will love, try this gluten free lemon loaf!)
Why You’ll Love This Potato Cake Recipe
Not quite sure that this potato cake recipe is for you yet? Here’s why I think you’ll love it just as much as I do!
- Rich and buttery. The potatoes give this cake a moist, buttery texture that you’ll just adore!
- Healthy-ish ingredients. Pound cake may not be the first thing you think of when you hear the words “healthy food,” but you can make it with healthier ingredients! For example, this cake is topped with Cabot Lowfat Vanilla Bean Greek Yogurt that is so rich that there’s no need for whipped cream. And then there’s the fresh fruit on top as well!
- Quick prep. You can have this potato cake prepped and ready for the oven in just 20 minutes.
- Easy to serve. Once you’ve made and sliced your cake, just put out bowls filled with the toppings and let your guests make their own pound cake plates!
What You’ll Need
The list of ingredients for this potato pound cake is a little lengthy, but don’t let that intimidate you! It comes together really quickly. Here’s what you’ll need to round up (check out the recipe card for exact amounts):
- Flour: I like to use all purpose gluten free flour (like Bob’s Red Mill).
- Baking Powder: To give the pound cake a little bit of a lift.
- Xanthan Gum: This helps bind the other ingredients together and also helps achieve the tender texture.
- Salt: Feel free to use kosher salt, table salt, etc.
- Butter: I like to use unsalted butter for this recipe, and it’s also important to make sure that it comes to room temperature.
- Sugar: Granulated sugar works best here.
- Eggs: Also let these come to room temperature.
- Packed Mashed Potatoes: Made from Idaho® Russet potatoes that have been peeled and boiled until tender.
- Vanilla Extract: Pure vanilla extract offers the best flavor.
- Fruit: I usually mix fresh strawberries and fresh blueberries.
- Jam: I like to use berry jam or jelly, but use the flavor of your choice!
- Yogurt: As mentioned above, I like to stick with Cabot Vanilla Bean Greek Yogurt.
How to Make Gluten Free Potato Pound Cake
This potato pound cake can be mixed together in a few simple steps! You can scroll down to the recipe card for the full set of directions, but here’s the basic step-by-step guide:
- Preheat the oven to 350°F. Lightly coat a 9-inch bread pan with cooking spray or butter, then line it with parchment paper.
- Mix the dry ingredients. Sift together all of the dry ingredients into a bowl, and set it aside.
- Cream the butter and sugar. In the bowl of a stand mixer with the paddle attachment, whip the butter for 3 minutes or until fluffy. Add the sugar in as well, and beat the mixture for 2 minutes more.
- Mix in the eggs. Add the eggs, one at a time, ensuring that each is incorporated before the next addition.
- Beat in the mashed potatoes. Add the mashed potatoes to the bowl as well, and whip everything for more 3 minutes, then pour in the vanilla. The mixture may look curdled.
- Stir the dry ingredients into the mixture. Mix at medium speed until everything is combined and no streaks show.
- Spread the stiff batter into the baking pan. Then, bake at 350°F for 1 hour. Remove the cake from the oven and let it cool on a wire rack.
- Prepare the berries. Combine the berries and jam in a bowl and keep them in the refrigerator until they’re ready to serve.
- Enjoy! Slice the cake and serve it with the berries and Greek yogurt.
Tips & Recipe Variations
This potato cake recipe is pretty easy to follow, but I do have a few extra tips and tricks for you:
- Don’t over-mix the ingredients. Just mix the batter until the streaks of flour have disappeared so that the pound cake doesn’t turn out tough.
- Let the butter and eggs come to room temperature. This will ensure that everything mixes together smoothly without lumps.
- Use the following if you need a substitution for all-purpose gluten free flour. 1/4 cup sweet white sorghum flour + 1/4 cup garbanzo bean (chickpea) flour + 1 cup sweet white rice flour + 1/4 cup tapioca starch.
- Don’t worry if you think the cake looks a little flat. The Idaho Potatoes recipe mentioned that the cake won’t rise as much as a traditional gluten-containing pound cake, but mine had a nice little dome, and upon slicing into it, by visual appearance you’d never know it was gluten free.
Serving Suggestions
Pound cake, berries, and Greek yogurt is a pretty stellar combination, but there are definitely plenty of different ways to serve up a slice! Here are a few more ideas:
- Fruit. If you want to switch up the fruit, or add more, consider throwing raspberries or blackberries into the jam as well.
- Something creamy. I do prefer to serve this with Greek yogurt, but whipped cream or vanilla pastry cream would taste great, too!
- Ice cream. If you’re really craving some extra sweetness, add a scoop of vanilla ice cream on top of your pound cake!
- Sweet sauces. Try giving your cake a drizzle of chocolate sauce or caramel sauce for a little decadence.
How to Store Leftovers
This pound cake is easily stored in an airtight container, or you can wrap it tightly in plastic wrap. It should keep for 2-3 days at room temperature on the counter, or you can store it for 5-6 days in the fridge.
Can I Freeze This Potato Cake?
Sure! Once it has cooled completely, you can store your potato pound cake in an airtight container and freeze it for 1-2 months. Be sure to let it thaw in the fridge overnight before enjoying it again.
More Spring & Summer Cake Recipes
Looking for more easy spring and summertime cakes with fresh fruit? Try these out!
Gluten Free Potato Pound Cake with Berries and Greek Yogurt
Ingredients
- 1 ¾ cup all purpose gluten free flour I used Bob's Red Mill, see notes for substitutions
- 2 teaspoons baking powder
- 1 teaspoon Xanthan Gum
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 4 large eggs
- 1/2 cup packed mashed potatoes made from Russet potatoes that have been peeled and boiled until tender
- 1 tablespoon vanilla extract
- 2 cups fresh strawberries sliced
- 2 cups fresh blueberries
- 1 tablespoon berry jam or jelly of your preference
- Cabot Vanilla Bean Greek Yogurt
Instructions
- Preheat oven to 350°F. Lightly coat a 9-inch bread pan with cooking spray or butter, then line with parchment paper.
- Sift together all of the dry ingredients into a bowl and set aside.
- In the bowl of a stand mixer with the paddle attachment, whip the butter for 3 minutes or until fluffy.
- Add sugar and whip 2 minutes more.
- Add eggs, one at a time, ensuring each is incorporated before the next addition.
- Add mashed potatoes and whip 3 minutes more, then add the vanilla. The mixture may look curdled.
- Add dry ingredients to the mixture and mix at medium speed until combined and no streaks show.
- Spread the stiff batter in to the baking pan. Bake at 350°F for one hour. Remove from oven and cool on a wire rack.
- Combine the berries and jam in a bowl and keep in the refrigerator until ready to serve.
- To serve, slice the cake and serve with berries and Greek yogurt.
Notes
- *Substitution for all-purpose gluten free flour: Combine 1/4 cup sweet white sorghum flour + 1/4 cup garbanzo bean (chickpea) flour + 1 cup sweet white rice flour + 1/4 cup tapioca starch.
- To store. This pound cake is easily stored in an airtight container, or you can wrap it tightly in plastic wrap. It should keep for 2-3 days at room temperature on the counter, or you can store it for 5-6 days in the fridge.
- To freeze. Once it has cooled completely, you can store your potato pound cake in an airtight container and freeze it for 1-2 months. Be sure to let it thaw in the fridge overnight before enjoying it again.
Did you make this?
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This looks like the perfect patriotic dessert! Thanks for sharing at Merry Monday! 🙂
Hi Brianne, lovely cake, hope you’ll bring this on over to Food on Friday: Cakes over at my house (Carole’s Chatter)!
I used to be terrified of public speaking, but like you, I actually love it now, which still sort of blows my mind! I bet this gf poundcake is mind-blowing too–can’t wait to make it for my gluten-intolerant mom. Thanks!
–G
http://gingerwroot.com
An I just say I love you! I’m GF, and Mama had some pound cake that I wanted soooo bad! Now I can have some! And the angels sang!!
Thanks!!! I’m gonna follow u, just for that!
I live in Plant City, FL!! Ya FL Strawberry Growers, and WISH farms!!
Inpsire Me Monday
Yum! This is my idea of the perfect summer dessert. Love it!