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Potato Citrus Nut Cake

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 32-33)

Gluten-Free Potato Citrus Nut Cake: A moist and flavorful cake with a texture and taste that will likely remind you a bit of a carrot cake.

Potato Citrus Nut Cake featuring apples, pineapple and orange juice.

Gluten-Free Recipe Card and Pictures

Gluten-Free Potato Citrus Nut Cake
Cake Ingredients
4 Eggs
1¾ Cups Sugar
2 Cups Grated Uncooked Red Skin Potatoes
½ Cup Grated Red Delicious Apples (approximately one apple), omitting any juice created during grating process;
½ Cup Amaranth Flour
¼ Cup Glutinous (“Sweet”) White Rice Flour
2 Cups White Rice Flour
½ Cup Tapioca Flour
1 Tablespoon Baking Soda
1 Teaspoon Baking Powder
1 Tablespoon Ground Cinnamon
1½ Cups Vegetable Oil
2 Teaspoons Vanilla
1 Cup (8 ounces) Canned Crushed Pineapple (with juice)
¼ Cup Orange Juice (with Pulp)
¾ Cup Chopped Walnuts
Frosting Ingredients
8 Ounces (1 package) Cream Cheese
3½ Cups Confectioners’ Sugar
½ Cup (1 Stick) Butter
1½ Teaspoons Vanilla
Two 9" round cakes (as pictured, stacked); or, alternatively, a single 9x13" rectangular cake.
Cake Directions
  1. With mixer, mix the eggs and sugar together on medium-high speed for about two minutes until the batter takes on a fluffy lemon-yellow appearance (see picture below).
  2. Eggs and Sugar Mixed
  3. Add remaining ingredients; mix thoroughly.
  4. Divide batter equally between two greased 9" round pans (or, place all batter in a single greased 9x13" pan) and bake for 55 minutes at 350°. Toothpick-test in last 5 minutes to confirm doneness.
Frosting Directions
  1. Cream together butter and cream cheese.
  2. Add remaining ingredients and mix until smooth consistency is achieved.
  3. Apply once cake has cooled.
Finishing Touches
For presentation, the cake was sprinkled with walnut pieces (approximately ¼ cup) after icing. Then, fresh ground cinnamon was applied to the top and sides of cake.

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