Nutritional Info

Nutrition Facts

Serving Size 1 (65g)

Calories 97
Calories from Fat 35 (36%)
Amount Per Serving %DIV
Total Fat 3.9g 6%
Saturated Fat 2.5g 13%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 5.5mg 2%
Sodium 313.6mg 14%
Potassium 110.8mg 2%
Total Carbohydrate 11.1g 4%
Dietary Fiber 0.7g 3%
Sugars 4.5g
Protein 3.4g 7%

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Recipe Description
This easy cake is my go to recipe for busy weeknights. A little something sweet to enjoy without a lot of time in the kitchen.
Prep time
25 min
Cook time
34 min
Ready In
59 min


Serves Tool

Serves To:USMetric
1 1/2 Teaspoon(t)  baking soda
1/4 Cup(c)  unsweetened carob powder, packed
1 Cup(c)  potato mix
1/2 Cup(c)  unsweetened black cherry concentrate
1/3   vegetable oil
4   egg whites
1/4 Cup(c)  water
2 Cup(c)  frozen, dark, sweet cherries, slightly thawed


Preheat oven to 325° F. Oil an 8 by 8 by 2 inch glass baking dish. Puree cherries and water in a blender. Blend on high, until mixture turns and folds. Place puree in a small strainer over a small bowl and let drain for 10 minutes, stirring occasionally. Pour pulp remaining in strainer into a measuring cup and add enough of the juice to make 1/4 cup of pulp and juice. In a large bowl, combine 1/4 cup cherry pulp and juice, eggs, oil and concentrate. Beat mixture for 30 to 40 seconds with a hand operated mechanical beater, until foamy. Add potato mix and carob powder. Beat well. Stir in baking soda quickly, and then mix (28 to 30 beats). Immediately pour mixture into prepared baking dish. Bake about 33 to 34 minutes, or until a cake tester inserted in center of cake comes out clean. Remove dish from oven and place on a wire rack until cake is completely cooled. To store, cover cooled cake well with plastic wrap or in an airtight container and store on countertop or freeze. This cake tends to dry out quickly. The middle of the cake settles slightly and forms a ridge around outside border of cake. This is normal.

Additional notes

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