Irish Chocolate Potato Cake – Eggless and Whole Wheat

An eggfree chocolate cake with a gorgeous texture thanks to the humble potato.

I honestly never imagined potatoes in a cake until I came across a pic of a potato based cake last evening. I did a bit of research on the net and came across the Irish Chocolate Potato Cake that looked absolutely divine. I simply had to try it and in my way.

The texture is absolutely brilliant, with loads of air pockets that gives the cake a spongy light feel. Yet it has a richness that all chocolate cakes must have. Moist and absolutely mouth watering. And I bet no one would guess that you have potatoes in there.



1 and 1/2 cups whole wheat flour

1 and 1/2 tsps baking powder

1/2 tsp baking soda

3 tbsps cocoa powder

1 tsp custard powder

1/2 cup potato puree[Cold]

1/2 cup+1tbsp milk

2 tbsps honey

1/2 cup+ 2 tbsps sugar Powdered

1/3 cup cooking oil

1/2 tsp vanilla essence

1 egg Substitute for * [see notes]


Preparing the potato puree- Pressure cook 1 large potato for 4-5 whistles. Allow to cool completely before peeling and roughly mashing the potato. Give it a light churn in an electric mixer. This will get rid of any lumps and give you a sticky potato puree. Store this in the refrigerator. [Use 1/2 cup of the prepared puree once it is chilled]

  1. Pre heat the oven at 180 C for 10 minutes.
  2. Sieve the dry ingredients [ whole wheat flour, baking powder, baking soda, cocoa powder and custard powder] together 5-6 times.
  3. In a large bowl cream the oil and sugar together.
  4. Add the egg substitute, honey and vanilla essence. Mix well.
  5. Stir in the potato puree.
  6. Add the milk and beat the mixture for about 5 minutes. This will make sure that all the wet ingredients are combined well.
  7. Fold in the sieved flour gently until well combined. [The batter is slightly thick similar to a brownie batter. You may add a spoon or two of milk if you think it is too thick].
  8. Carefully spoon it into a greased and lined baking dish. [I used an 8 inch round tin]
  9. Smoothen the top with a spatula.
  10. Bake in the pre heated oven at 180 C for 30 minutes or until the skewer inserted comes out clean.
  11. Transfer onto a wire rack after 10 minutes.
  12. Slice once completely cooled.


  • For 1 egg substitute- Mix 1 and 1/2 tsps of cornflour + a pinch of baking powder + a pinch of baking soda + 2 tbsps of water.
  • The above is to be prepared just before using and not in advance.
  • The potatoes must be peeled and mashed only once they are completely cooled. The potato puree should be cold when it is added to the wet ingredient mix.
  • Also the puree should be free of lumps and pieces [very tiny ones are ok].
  • I would suggest you prepare this a couple of hours before baking or the previous evening itself.
  • You may adjust the batter thickness with a little milk [about 1-2 tsps]. The batter for this cake is supposed to be thick so don't worry. The cake would turn out as moist and lovely as it should. That's the magic of the potatoes here.


Happy Baking

Posted originally on MARCH 28, 2016


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