I hadn’t planned on making anything special while on vacation with the exception of my aunt’s non-vegan peanut butter pie recipe for my husband’s birthday.
But when I saw the open and airy kitchen in our cottage, which is such a drastic change from the dark, cramped box that I’m used to cooking in, I felt inspired.
The view from the sink
A couple of days went by and I was still on the fence about what to make until I found this recipe while flipping through a PEI travel brochure.
I’d never made a potato cake before and I was so excited. I told Biff all about it and he was super stoked!
I’m kidding. He didn’t care at all. He just wanted to fetch.
Biff belongs to the property managers and we couldn’t get enough of him.
They have samples galore and we chose the raspberry champagne preserves to take home
and a cake was born!
This potato cake is so moist that I might just have to make it my go-to chocolate cake from now on.
Chocolate Potato Cake with Raspberry Buttercream Frosting
Recipe adapted from Flavours of Prince Edward Island Cookbook
- 1 cup of mashed potatoes, no seasoning (any baking potato will work)
- 1 cup lukewarm water
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons instant coffee granules
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cup Earth Balance Natural Buttery Spread, softened
- 2 cups vegan refined sugar
- 1 tablespoon vanilla extract
- 1 cup unsweetened applesauce
- 1 tablespoon distilled white vinegar
- 3 cups vegan powdered sugar
- 1/2 cup raspberry preserves
Preheat your oven to 350 degrees Fahrenheit and grease two 8” round cake pans.
Stir together the mashed potatoes and water in a small bowl.
It’s okay if there are some lumps left in there.
In a separate bowl whisk together the flour, cocoa, baking powder, coffee granules, baking soda and salt.
In a third bowl, mix the refined sugar and 3/4 cup of Earth Balance on low speed for 30 seconds. Add in the vanilla and the applesauce and continue to mix until just combined, approximately 15 more seconds.
Increase the speed of your mixer to medium/high and slowly add in the dry ingredients and the potato water, alternating between the two until all ingredients are well combined.
Stir in the vinegar and pour the batter into the two cake pans. The batter will be thick, so use a spoon to spread it out evenly.
Bake for 20 minutes, until a toothpick can be inserted and removed cleanly.
This cake bakes for roughly twice the amount of time it takes to drive across the Confederation Bridge from New Brunswick to PEI.
2 lanes. 8 miles. Not really that scary until you realize that the toll costs you $43.25.
This is what most all roads in PEI look like.
Many of the roads lead to the ocean,
to postcard-perfect towns
with busy harbors
and a house that inspired stories.
Some roads offer lupins for sale (pay what you like, all on the honor system).
Others lead to great falafel sandwiches
and souvenirs marking the upcoming visit of some snazzy folks.
I suggest passing the time playing with snuggly pups
and watching early summer storms roll in.
After the cake has completely cooled
make the frosting by placing the preserves, powdered sugar and the remaining 1/2 cup of Earth Balance into a large bowl and mixing on medium speed until fully combined.
We ate this cake in celebration of some exciting stuff happening back home