gluten-free sweet potato praline bundtlettes
I love this recipe for gluten-free sweet potato praline mini bundt cakes and I am so happy you’ll get to try them too!
I want to marry these mini bundt cakes.
In all my years of writing this here blog I have never expressed a desire to marry any of the food items I have created, so that’s sayin’ something. Maybe I feel that way since I had my first bite when they were still warm from the oven, but cooled off enough so the praline part was hard and caramely.
Just talking typing about it is making me want to go back for more. Confession: I had to put them in the freezer so I wouldn’t keep eating them.
They are that good. They are hide them from yourself good. Is that a thing? It should be. The pecan, brown sugar mixture that goes into the pan first caramelizes and totally reminds me of pralines. And the sweet potato keeps the batter really moist. Oh my you guys! I am in love.
I have an idea. I’ll drop them off at the front desk at the gym so I am no longer tempted to eat them.
I was inspired to make them because I got a big box of goodies to sample from my friends over at King Arthur Flour. I got pecan flour, which I was wondering about. I had used homemade ground pecans in baking before, and always loved them. But I had never seen pecan meal for sale before. How convenient! I also got some brown rice flour (which is my favorite base for gf baking) and coconut flour. Then there is this mini bunt pan. I love the swirl. And it is super heavy duty too, so the cakes baked very easily.
Gluten-free mini bundt cakes made with sweet potato batter. Chopped pecans, butter and brown sugar caramelize to make a praline-like topping for each bundtlette.
- ½ cup brown rice flour, plus extra for dusting pans
- ½ cup chopped pecans
- 2/3 cup plus 2 tablespoons packed light brown sugar or turbinado sugar, divided
- 2 tablespoons unsalted butter, melted
- ½ cup pecan flour or almond meal
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup pureed cooked sweet potato
- ½ cup avocado oil or organic canola oil
- ½ cup buttermilk or almond milk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- Preheat oven to 350 degrees F. Generously coat 6 bundtlette pans or 12-cup bundt pan with cooking spray. Dust with brown rice flour, turn to coat, and knock out excess. Stir chopped pecans, 2 tablespoons brown sugar (or turbinado) and melted butter in a small bowl. Divide pecan mixture among the bundtlettes or spread in the bottom of the bundt pan.
- Whisk pecan flour, coconut flour, baking powder, salt and the remaining 1/2 cup brown rice flour in a medium bowl.
- Beat eggs, sweet potato, oil, buttermilk (or almond milk), vanilla extract, almond extract (if using) and the remaining 2/3 cup brown sugar (or turbinado) in a large bowl. Add the flour mixture and gently beat until combined. Pour the batter over the pecan mixture in the pan (s) about ½ cup each for minis. Spreading and dividing evenly. Rap pans on the counter to allow batter to sink down around the pecan mixture. Smooth batter off the center cones of the mini bundt pans if covering.
- Bake in the center of the oven until the top springs lightly when touched, and a toothpick inserted in the center comes out clean, 40 to 45 minutes for bundlettes and 47 to 53 minutes for one regular bundt pan.
- Let cool on wire rack no more than 5 minutes for minis to 10 minutes for large. Turn out, and let cool completely.
- Serving Size: 1/2 bundtlette or 1/12 of reuglar sized bundt cake
- Calories: 255
- Sugar: 15 g
- Sodium: 141 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
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