Gluten Free Potato Pound Cake with Berries and Greek Yogurt

One of the most classic, simple summer desserts is given a fun, tasty, and wheat-free twist.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 315kcal
Author Brianne @ Cupcakes & Kale Chips


  • 1 3/4 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 Idaho® 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


  • 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.


*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


Serving: 1slice | Calories: 315kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 129mg | Potassium: 173mg | Fiber: 3g | Sugar: 21g | Vitamin A: 11.3% | Vitamin C: 20.6% | Calcium: 5.9% | Iron: 6.5%