Gluten-Free Chestnut Cake with Beet Grape Sauce
This gluten-free cake uses potatoes to give it it's delightfully moist texture. The beet grape sauce is just sweet enough to complement the nutty chestnuts.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups gluten-free flour
- 2 teaspoons baking powder
- 8 ounces Melissa’s steamed baby potatoes, mashed (about 1 ¼ cup packed)*
- 1 (6.5 ounce) package Melissa’s steamed chestnuts, rough chopped
- 2 cups Melissa’s Christmas Crunch grapes, de-stemmed
- 8 ounces Melissa’s steamed baby beets
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