Vegan Gluten-Free Chocolate Potato Cake Doughnuts
These unique baked doughnuts transform leftover mashed potatoes into incredibly moist, chocolatey treats with a tender crumb. The secret ingredient adds richness without heaviness, while psyllium husks provide perfect gluten-free structure. Topped with a naturally pink frosting made from coconut butter and fresh strawberries, they're perfect for breakfast, dessert, or afternoon tea. The potato base creates an exceptionally soft texture that rivals any traditional doughnut, making these a standout gluten-free option.
Ingredients
- ⅝ cup leftover cold mashed potatoes
- ¾ cup unsweetened plain or vanilla almond or cashew milk
- ½ cup organic coconut oil, melted
- ½ teaspoon apple cider vinegar
- 2 tablespoons ground flaxseed
- ⅝ cup xylitol or coconut sugarcoconut sugar1:1Natural sweetener swap
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- 2 tablespoons pure vanilla extract
- ½ teaspoon pure almond extract(optional)
- ½ teaspoon pure plain or vanilla liquid stevia, to taste
- 1 ¼ cups gluten-free all-purpose flour
- ½ cup unsweetened cocoa powder
- 3 tablespoons whole psyllium husks
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher or fine sea salt
- 6 tablespoons coconut butter, melted
- 2 tablespoons natural cashew butter or tahini
- 1 cup fresh strawberries, quartered
- 2 teaspoons fresh lemon juice
- kosher or fine sea salt
Instructions
- 1
Preheat oven to 350°F and grease doughnut pan or spray with cooking spray
- 2
Blend potatoes, milk, oil, vinegar, flaxseed, xylitol, vanilla, almond extract, and stevia in food processor until smooth
- 3
Add remaining dry ingredients and process until just blended without overmixing
- 4
Spoon batter into doughnut pan filling each cavity about 2/3 full
- 5
Bake for 18-23 minutes until puffed and knife inserted comes out clean but moist
- 6
Cool in pan for 10 minutes then turn onto rack to cool completely
- 7
Process all frosting ingredients in mini food processor until smooth and thick but pourable
- 8
Spread frosting on cooled doughnuts or pipe through plastic bag with corner snipped
Tips
Don't overmix the batter once flour is added to maintain tender texture and prevent tough doughnuts
The frosting will firm up as it cools, so apply while slightly warm for best coverage and appearance
Use leftover mashed potatoes that are completely cold for easiest blending and best texture
Good to Know
Store frosted doughnuts covered at room temperature up to 3 days or refrigerate up to 1 week
Doughnuts can be made 1 day ahead and frosted before serving; store unfrosted doughnuts covered
Best served at room temperature within 2-3 hours of frosting for optimal texture
Common Mistakes
Don't overfill doughnut molds to avoid overflow and uneven baking
Ensure potatoes are completely cold before blending to prevent melting coconut oil prematurely
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular flour instead of gluten-free?
Yes, substitute 1 cup all-purpose flour for gluten-free flour and omit psyllium husks. Baking time may be slightly shorter.
What if I don't have a doughnut pan?
Use a muffin tin for doughnut holes or mini muffins. Reduce baking time to 12-15 minutes and check doneness early.
How long do these keep frozen?
Freeze unfrosted doughnuts up to 3 months in airtight container. Thaw overnight and frost before serving for best results.