The vegetable cake idea is really not so strange if you consider that most of these dense moist cakes are either spice or chocolate. Who would guess that ‘vegetables’ would be lurking within?
When you think of how many veggies we have incorporated into our desserts, its amazing. Carrot cake is hardly novel having been around for decades but there is also beet torte, zucchini chocolate cake, sweet potato cake or the delicious chocolate sauerkraut cake just to name a few.
The popular chocolate potato cake recipe goes back to the early 1800’s, so its likely the oldest of them all. Like buttermilk, mashed potatoes make baked goods taste better, perhaps because both have the effect of making the cake crumb more tender.
It seems the humble potato is like a blank canvas and wears every role its put in with equal flair. This is a moist, rich cake so icing is purely optional.
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- 1 cup sugar
- 1/2 cup canola oil
- 2 large eggs
- 1/2 cup cold, plain, mashed potatoes
- 1 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- pinch of salt
- 1/2 cup buttermilk
- powdered sugar for dusting cake
Ingredients
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- Preheat oven to 350 F. Lightly oil a 9-inch round cake pan or a 12 cup muffin pan & line the base with parchment paper or paper cups.
- In a large mixing bowl, whisk together sugar, oil & eggs then potatoes.
- In another bowl, combine flour, cocoa, baking powder, baking soda, cinnamon, cardamom & salt. Alternately add dry ingredients & the buttermilk to the egg mixture, beginning & ending with the dry ingredients; stirring with a spoon or rubber spatula.
- Spoon the batter into the prepared pan. Bake until the top springs back when touched lightly, 30-35 minutes.
- Invert the cake onto a rack & allow to cool thoroughly. Transfer to a plate & dust with powdered sugar if you wish.
- Don't hesitate to add either some nuts or raisins for some extra flavor.