Delicious Potato Cake Recipe for Gluten-Free Lifestyles

Welcome to my kitchen, where we celebrate healthy and delicious food that nourishes not only our bodies but also our souls. Today we’re diving into a recipe passed down by my Eastern European great grandmother, Betty Erlich. Known for her scrumptious and hearty dishes, Betty’s recipes always evoke feelings of nostalgia and comfort.

Our star dish today is the Betty Erlich Potato Cake, a gluten-free cake adored by many generations of our family. The combination of eggs, potatoes, and caster sugar gives this traditional Eastern European Czech cake an irresistible texture and flavor. Plus, because it’s gluten-free, it’s perfect for those with gluten sensitivities or allergies.

But there’s more to this potato cake than its delicious taste. Potatoes are an excellent source of complex carbohydrates that provide sustainable energy, making this cake the perfect midday snack or breakfast treat. Additionally, studies have shown that substituting potatoes for other carbohydrate sources can lower your risk of developing advanced glycation end products – compounds that cause inflammation and aging in the body.

So without further ado, let’s roll up our sleeves and dive into making this delightful Betty Erlich Potato Cake.

Why You’ll Love This Recipe

Betty Erlich's Potato Cake [ Gluten Free]
Betty Erlich’s Potato Cake [ Gluten Free]

This recipe for Betty Erlich’s Potato Cake is the perfect addition to your gluten-free recipe repertoire. You’ll love this recipe for its authentic Eastern European Czech 0 taste and all its health benefits!

This potato cake recipe is not only gluten-free, but it is also dairy-free, containing no butter or milk products. The star ingredient of this cake is, of course, the potatoes, which are high in vitamin C and potassium. This makes the cake a healthier alternative to other cakes that are high in sugar and unhealthy fats.

What’s more, this recipe calls for caster sugar as opposed to regular sugar. Caster sugar is ground finer than regular sugar so it blends more evenly into the batter and doesn’t leave behind a gritty texture – it’s a win-win situation! The addition of lemon adds just the right amount of zest to balance out the sugar content.

But what truly sets this cake apart? The advanced glycation end products found in many processed foods are linked to several health problems including inflammation and aging; however, this gluten-free and dairy-free Betty Erlich Potato Cake recipe does not contain any processed ingredients! Therefore you can enjoy it guilt-free knowing that every bite helps nourish your body with healthy ingredients that don’t hurt your health.

Additionally, this recipe embraces the essence of Eastern European Czech flavours that will have you feeling like you’re eating straight from an old family cookbook. Not only will it tantalize your taste buds but also transport you back in time as you savour each delicious bite!

So what are you waiting for? Try this Betty Erlich Potato Cake for yourself and be amazed by how amazing gluten-free and dairy-free can taste!

Ingredient List

“Get ready to indulge in a guilt-free treat with Betty Erlich’s Potato Cake”

Let’s dive into the Betty Erlich’s Potato Cake recipe ingredients. The best part about this recipe is that it only requires a few basic ingredients that are easily accessible. You may already have them in your kitchen so let’s check the list below:

  • 2 cups of grated potatoes
  • 2 eggs
  • 1/2 cup of caster sugar
  • Juice of half a lemon

That’s right! We do not need any advanced glycation end products like flour or wheat. This recipe is perfect for people who are looking for a gluten-free and dairy-free option while still enjoying delicious food. Also, if you’re not familiar with caster sugar, it’s basically a finely granulated sugar that takes less time to dissolve but in case you don’t have it, regular sugar can always be used too. Now, let me introduce you to the star of the dish, the lumpy but loved Betty Erlich potato cake!

The Recipe How-To

“Who knew gluten-free could taste this good? Try out this recipe today”

Let’s get started on making Betty Erlich’s potato cake gluten-free recipe, but first, here are some things you need to prepare:


  • 1 pound potatoes (peeled and grated)
  • 2 tablespoons caster sugar
  • 2 eggs
  • Juice of 1 lemon


  1. Preheat your oven at 350°F.
  2. In a bowl, put in the grated potatoes, then mix well with the caster sugar.
  3. In another bowl, beat the eggs.
  4. Next, add the beaten eggs into the potato mixture and stir until it’s combined.
  5. Put in the lemon juice and continue mixing until you achieve an even consistency.

  6. Line your baking pan with parchment paper to ensure that the cake won’t stick.

  7. Transfer the mixture into the prepared pan and spread it out evenly.
  8. Bake it on the middle rack for approximately 45 minutes or until golden brown.
  9. Take out from the oven and let it cool.

Your Betty Erlich Potato Cake Gluten-Free is now ready to serve!

Don’t forget to share with us how yours turned out by using #ErlichPotatoCakeGlutenFree!

Substitutions and Variations

“Say goodbye to dairy and hello to flavor with this dairy-free recipe”

Let’s get creative with this recipe! There are endless possibilities to customize Betty Erlich’s Potato Cake to your liking. Here are a few ideas to play around with:

– Swap the Potatoes: If you’re feeling adventurous, try using sweet potatoes or yams instead of regular potatoes. The natural sweetness will add an interesting twist to the Eastern European classic.

– Add Some Lemon Zest: For a zesty touch, add the zest of one lemon to the batter. This will help balance out the richness of the cake and give it a brightness that is sure to impress.

– Use Caster Sugar: While traditional recipes use granulated sugar, caster sugar dissolves faster and results in a smoother texture. If you have it on hand, give it a try!

– Make it Dairy-Free: If you have lactose intolerance or simply want to opt for a dairy-free version, use almond milk instead of regular milk and vegan butter instead of regular butter.

– Experiment with Spices: Depending on your taste preferences, you can play around with different spices to add some depth of flavor to the cake. Some suggestions could be cinnamon, nutmeg, or cardamom.

Don’t be afraid to get creative! The beauty of cooking is that you can make it your own. Just remember to keep the gluten-free and Eastern European roots of Betty Erlich’s Potato Cake intact for an authentic experience.

Serving and Pairing

“Looking for a healthy dessert option? Look no further than Betty Erlich’s recipe”

Now that you’ve perfected your Betty Erlich’s Potato Cake, it’s time to think about serving and pairing. This Eastern European Czech cuisine classic will pair well with a variety of foods, but to stay true to its roots, I suggest serving it with some tangy pickled vegetables or a dollop of sour cream.

This cake is hearty and filling, so it pairs particularly well with lighter salads and soups. If you’re in the mood for a light meal, try pairing it with a cucumber salad dressed in lemon juice and olive oil. Or maybe a simple vegetable soup made with chicken broth that will complement the rich flavors of the cake.

For a heartier meal, try serving Betty Erlich’s Potato Cake alongside roasted chicken or pork chops. Drizzle some lemon juice over the meat before roasting for an extra zingy flavor.

If you’re feeling adventurous and want to add some complexity to your meal, let’s talk about wine pairings. A nice Pinot Grigio or Sauvignon Blanc will perfectly balance the creamy potato flavors of the cake, while a red wine like Pinot Noir or Zinfandel will pair nicely with the savory herbs and spices.

No matter what you choose to pair with it, Betty Erlich’s Potato Cake is sure to be a hit at any occasion. Its robust gluten-free profile is loaded with vitamins due to potatoes that neutralize advanced glycation end products and antioxidants. Happy eating!

Make-Ahead, Storing and Reheating

“Satisfy your sweet tooth without compromising on health with this tempting cake”

Alright, my fellow healthy eaters and cooking enthusiasts. We have reached the exciting part of this gluten-free recipe article – the make-ahead, storing, and reheating section. After all, who doesn’t love having delicious leftovers for a quick meal or snack?

The great news is that Betty Erlich’s Potato Cake is an excellent dish for make-ahead meal planning. One of the best ways to do it is to prepare the cake completely in advance and freeze it for up to a month. To reheat it, just take it out of the freezer and pop it into a preheated oven at 180°C until it’s heated through.

If you’re pressed for time, but still want to enjoy this delectable potato cake later, you can store leftovers in the fridge for up to three days. Just make sure to cover it tightly with plastic wrap or aluminum foil. When you’re ready to eat, just reheat slices in your oven or toaster oven until heated through.

Now let’s talk about proper storage. When storing your potato cake, don’t cut into it right away. This will cause moisture to escape and can leave you with dry cake when you go to reheat it later. Instead, let the cake cool down completely before slicing it up and placing it in an airtight container.

Lastly, I know some of you might be wondering: “What about those advanced glycation end products (AGEs)?” Let me reassure you that if you store the cake properly and reheat gently, there should not be a significant increase in AGEs. Just keep in mind that high heat cooking methods such as grilling or frying tend to produce more AGEs than baking or roasting.

Alright folks, now you know how to make ahead, store and reheat your Eastern European-inspired Betty Erlich Potato Cake gluten-free recipe like a pro. Whether you’re looking for an easy weeknight meal or a delicious brunch dish, this cake is sure to impress.

Tips for Perfect Results

Let me give you some tips on how to achieve perfect results when making Betty Erlich’s Potato Cake. Trust me, these tips come from years of cooking and experimenting with different ingredients and techniques.

Tip #1: Choose the Right Potatoes

Using the right type of potatoes makes all the difference in this recipe. I recommend using starchy potatoes, such as Russet or Yukon Gold, to achieve that perfectly soft texture inside the cake. Waxy potatoes, like red or new potatoes, will produce a denser and firmer cake.

Tip #2: Squeeze Out the Excess Liquid

Potatoes have a high water content that can make your cake soggy if not properly drained. After shredding the potatoes, place them in a clean kitchen towel and squeeze out as much water as you can. This step will ensure that your potato cake has a crispy exterior while maintaining a fluffy interior.

Tip #3: Preheat Your Pan

Make sure you preheat your pan before adding the batter. Preheating allows for even cooking and ensures that the edges of your potato cake are crispy and golden.

Tip #4: Monitor the Temperature

Keep an eye on the temperature of your pan while cooking. Too low and it will take longer to cook, resulting in a mushy texture; too high and it will burn quickly on the outside while remaining raw on the inside.

Tip #5: Serve with Lemon Spritz and Caster Sugar

A sprinkle of caster sugar and a squeeze of lemon juice over the top of your Betty Erlich Potato Cake adds another dimension of flavor to this Eastern European classic dish. The tartness from lemon balances out the sweetness from caster sugar, creating enhanced flavors that complement each other perfectly.

By following these simple tips, you can create mouth-watering Betty Erlich Potato Cake that melts-in-your-mouth effortlessly without compromising its health benefits thanks to it being gluten-free and dairy-free.

Bottom Line

: In conclusion, Betty Erlich’s Potato Cake is a gluten-free, Eastern European delight that will leave your taste buds feeling happy and your body feeling healthy. This cake is free from advanced glycation end products, making it the perfect treat for those who are health-conscious. By swapping out traditional flour with grated potatoes, this recipe not only tastes amazing but also offers a delicious alternative to traditional baked goods.

So, what are you waiting for? Embrace your inner culinary adventurer and give this recipe a try! Whether you’re experimenting with new flavors or just looking for a tasty way to incorporate gluten-free options into your diet, Betty Erlich’s Potato Cake is the perfect choice. With its unique combination of lemon and caster sugar, this cake is sure to (figuratively) transport you straight to Eastern Europe.

My recommendation? Indulge in some potato cake goodness and take a moment to savor every bite. Not only will you enjoy a delicious treat, but you’ll also be taking care of your body at the same time. So go ahead and indulge in Betty Erlich’s Potato Cake – your taste buds (and body) will thank you!

Betty Erlich's Potato Cake [ Gluten Free]

Betty Erlich’s Potato Cake [ Gluten Free] Recipe

This is a Polish Recipe and it's gluten free, tastes like a baked cheese cake.From Epicure , The Melbourne Age, written by Rita Erlich.
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Prep Time 1 hr
Cook Time 40 mins
Course Side Dish
Cuisine Gluten-free
Servings 1 cake
Calories 168.6 kcal


  • 200 g cooked potatoes
  • 4 eggs, separated
  • 160 g caster sugar
  • 45 g blanched ground almonds
  • 1 lemon


  • Preheat oven to 175 cel.
  • Mash the potatoes throughly while warm. Use a potato ricer, if possible because there must be no lumps at all.Allow to cool.
  • Mix in eggs yolks, ground almonds and lemon juice and grated lemon peel. Beat the egg whites until nearly stiff, then add the castor sugar and beat again. Fold beaten egg whites into the potaot mixture. Pour into a lightly buttered 19cm-20cm round or square cake tin and bake for about 40 minutes, or until a toothpick inserted in the centre of the cake comes out dry.

Add Your Own Notes


Serving: 82gCalories: 168.6kcalCarbohydrates: 27.1gProtein: 5gFat: 5.4gSaturated Fat: 1gCholesterol: 105.8mgSodium: 37mgFiber: 1.9gSugar: 20.6g
Keyword < 4 Hours, Cheesecake, Dessert, Easy, European, Free Of..., Healthy, Lactose-free, Polish, Potato, Vegetable
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