Gluten-Free Lemon Cake (With a Secret Ingredient!)

We can't wait to try this lemon cake recipe from Hugh Fearnley-Whittingstall of River Cottage. In addition to ground almonds, it contains one very unexpected – and gluten-free – ingredient…

…mashed potatoes!

Fearnley-Whittingstall says, "The idea for this lovely, moist cake came from Elena Wong on our production team. It's best made with leftover whole potatoes, which you’ve mashed or, even better, riced once cold." (Just make sure that if you're using leftovers, they don't contain too much butter, milk, or other seasonings!)

Have you ever made a cake with mashed potatoes?

• Get the recipe: Tim's Lemon Trickle Mash Cake

(Image: Channel4.com)

Categories: Baking, Cake, Gluten-Free

Posted by Emily Ho

Emily Ho is a writer and recipe developer. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network.
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Comments (4)

I just discovered that i have to go into a (tempporary) gluten-free lifestyle. So needless to say, i'll be trying this! Thanks!

I just commented about this cake on the flour substitutes post the other day! Hugh is my idol and though I'm neither gluten intolerant nor a huge fan of cake, I'm desperate to try this recipe!

I have a recipe of a vegetable 'cake' I make with mashed potatoes and olive oil
it's delicious to serve with fish e.g.

sandra_margarete, would you mind giving it to us? Thanks~!