“Tater cake” | A healthier dessert you can eat for lunch or dinner!

All credit for #tatercake goes to Caitlin Mason

As someone who bakes and decorates cakes, I really wanted to use COVID-19 quarantine to be productive and produce cake content despite not having any orders, or anyone to eat cake with. To avoid eating an entire sweet cake myself, I wanted to make a healthier cake that I could eat for lunch or dinner. I also wanted to save on groceries and not have to buy extra ingredients for dessert plus my other meals.

I remembered seeing Chrissy Teigen with a mashed potato cake a few years back on Thanksgiving, and that’s what inspired this Easter bunny cake. Teigen’s cake was made out of corn bread, stuffing, mashed potatoes, gravy, and fried chicken. I’m vegan and I wanted this to be healthier, plus I hate corn, so I switched it up a bit.


My tater cake is made from chickpea pumpkin bread, roasted veggies and cranberries, vegan gravy, and mashed potatoes. I altered a recipe for the chickpea bread to include more spices, like yellow curry powder and garlic. Then I roasted brussel sprouts, dried cranberries, and butternut squash with some olive oil and salt. I made this easy vegan gravy from Nora Cooks, and made vegan mashed potatoes with earth balance butter and nut milk.

Finally, I assembled the cake and divided the mashed potatoes up to be colored. I piped on different flowers using piping bags and various frosting tips (most of which I had never used and still don’t know how to use correctly). I made the ears and feet out of fondant because I couldn’t think of a suitable replacement. (I didn’t eat the fondant with the cake; I actually threw it out.)


This took an enormous amount of time to decorate. I made six different colors of potatoes, which weren’t perfectly smooth and would therefore clog my piping tips. I also dropped my cake bench on top of the cake and had to fix the flowers that it smashed. In the end, it was worth it to see the finished product looking good, and to have lunch for 7 days! This kept really well in the fridge and I added more veggies and gravy to each slice before I warmed it up.

Would you eat a tater cake like this?




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