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! 

Gluten-free Sweet Potato Praline bundtlettes on a cutting board

Why We Love This Recipe For Gluten-Free Sweet Potato Praline Bundtlettes

All I can say, is that 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 just 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. Yes, they are that good. They are a ‘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.

Maybe I’ll even drop them off at the front desk at the gym so I am no longer tempted to eat them. Because let’s be real, the freezer never stopped anyone.

The reason I was so inspired to make these was because my good friends over at King Arthur Flour dropped off a big box of goodies for me to sample. One of the items was pecan flour, which I was immediately interested in because I’d never baked with that before. I had used homemade ground pecans, which I LOVED, but had never seen pecan meal for sale. How convenient, I thought!

They also sent me some brown rice flour (which is my favorite base for gf baking), coconut flour, and a cute little mini bundt pan to bake with. The pan has a cute little swirl in it, and is super heavy duty, which allowed the cakes to bake beautifully.

Gluten-free Sweet Potato Praline mini bundt cakes on a cutting board with pecans.

Ingredients For This Recipe

Pecan flour and whole pecans

As mentioned above, I got sent pecan flour which I ended up using for this recipe. I do recognize, however, that it’s not the easiest thing to get your hands on. If you can’t find it, you can use almond meal instead, which you can find at most local grocery stores.

Sweet potato

I used puréed cooked sweet potatoes for these mini bundt cakes to add moisture and flavor. The sweet earthy flavor of sweet potato pairs perfectly with the nuttiness of the pecans and brown sugar.

Other Ingredients

  • ½ cup brown rice flour, plus extra for dusting pans
  • 2/3 cup plus 2 tablespoons packed light brown sugar or turbinado sugar, divided
  • 2 tablespoons unsalted butter, melted
  • ¼ cup coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup avocado oil or organic canola oil
  • ½ cup buttermilk or almond milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional)
Sweet potato praline mini bundt cakes cooling on a cooling wrap

Step By Step Instructions to Make This Recipe

Step 1: Preheat oven & prepare pan

Preheat oven to 350 degrees F. Generously coat 6 bundtlette pans or a 12-cup bundt pan with nonstick cooking spray. Dust the pan with brown rice flour, then turn to coat and knock out excess flour.

Step 2: Mix pecan mixture

Stir together the chopped pecans, 2 tablespoons brown sugar (or turbinado) and melted butter in a small bowl. Divide the pecan mixture among the bundtlettes or spread in the bottom of the bundt pan.

Step 3: Mix dry ingredients

Whisk together the pecan flour, coconut flour, baking powder, salt and the remaining 1/2 cup brown rice flour in a medium bowl.

Step 4: Finish batter

Beat the eggs, sweet potato purée, 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 (don’t overmix). Divide and spread the batter evenly over the pecan mixture in the pan(s), about ½ cup each for the minis. 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.

Step 4: Bake

Bake the Sweet Potato Praline Bundtlettes in the center of the oven until the top springs back 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.

Step 5: Cool & serve

Let the bundlettes/bundt cool on a wire rack (no more than 5 minutes for minis, and no more than 10 minutes for large). Turn out, and let cool completely before serving.

Gluten-free sweet potato mini bundt cakes on a kitchen towel

FAQs and Expert Tips

How is bundt cake different from regular cake?

The difference between the two has less to do with the ingredients, and more to do with the shape. A bundt cake or a bundlette simply just has a distinguished shape, almost like a big donut. They also are often slightly denser than regular vanilla cake.

How do you store a bundt cake overnight?

Store them in the fridge overnight wrapped or covered in plastic wrap. Since the cakes are best served at room temperature, simply remove a few hours before serving.

How do you freeze bundlettes/bundt cakes?

First allow the cake to come to room temperature after baking. Wrap in plastic wrap, then wrap again in tin foil or store in an airtight container. You want to do this extra wrapping step to keep any moisture from escaping.

Additional Gluten-Free and Sweet Potato Recipes To Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Gluten-free Sweet Potato Praline Bundtlettes on healthyseasonal.com

Gluten-Free Sweet Potato Praline Bundtlettes

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 bundtlettes, or 1 regular bundt 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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.


Scale

Ingredients

  • 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)

Instructions

  1. 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.
  2. Whisk pecan flour, coconut flour, baking powder, salt and the remaining 1/2 cup brown rice flour in a medium bowl.
  3. 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.
  4. 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.
  5. Let cool on wire rack no more than 5 minutes for minis to 10 minutes for large. Turn out, and let cool completely.

Notes

How to Freeze:

First allow the cake to come to room temperature after baking. Wrap in plastic wrap, then wrap again in tin foil or store in an airtight container. You want to do this extra wrapping step to keep any moisture from escaping.


Nutrition

  • 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