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Potato cake is a soft, filling cake made with potatoes, flour, eggs, and spices.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
28g
· 66%
Protein
4.2g
· 10%
Fat
4.5g
· 24%
Fiber
2.1g
Vitamins
B6
0.18mg · 11% DV
Biotin
2.5µg · 8% DV
B1
0.08mg · 7% DV
Vitamin C
6mg · 7% DV
Minerals
Sodium
220mg · 10% DV
Selenium
5µg · 9% DV
Phosphorus
60mg · 9% DV
Potassium ⭐
270mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
1.6g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4.7:1
Above the ideal 4:1 (4.7:1).
It depends on the recipe, but potato cake is most often made as a savory bake. It pairs well with cheese, yogurt, soup, or a fresh salad for a snack or light meal.
An overfilled pan, an insufficiently preheated oven, or potatoes releasing too much moisture can leave the center undercooked. Test the thickest part with a skewer and, if needed, bake a little longer with the top loosely covered.
Lightly squeeze excess water from grated potato, avoid overmixing the batter, and use the intended amount of liquid. Letting it rest briefly after baking also helps it set without becoming heavy.
It is best to wait a few minutes, as cutting it immediately can make it crumble and look gummy inside. Cool it briefly in the pan, then let it stand further before slicing.
Once fully cooled, it generally keeps for up to 3 days in an airtight container in the refrigerator. Because it contains egg, it should not be left at room temperature for extended periods.
Yes. Freeze fully cooled slices in an airtight container or tightly wrapped, then thaw them in the refrigerator. Reheating gently in an oven or skillet usually preserves the texture better than microwaving.
Its carbohydrate content can make it a useful pre-workout option, although a smaller serving may suit people who exercise with a sensitive stomach. After training, pair it with a protein-containing food such as yogurt, cheese, or milk for a more balanced meal.
No. A potato-and-flour bake can raise blood sugar, especially when eaten in a large serving on its own. Serving it with protein, vegetables, and a source of fat can help make the meal more balanced.
Potato cake is usually a soft, risen batter-based bake, while potato pastry is commonly made with layered dough or filo. Pastries often have a flakier texture and may use more added fat, depending on the recipe.
People with egg or gluten allergies should avoid it unless a suitable alternative recipe is used. Those managing diabetes or blood sugar should consider portion size and avoid relying on a large serving by itself.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.