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!
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.
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)
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.
FAQs and Expert Tips
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.
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.
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
- These Sweet Potato Blondies are to die for.
- If you’re gluten-free, try these Gluten-Free Buckwheat Chocolate Cookies!
- This Gluten-Free Applesauce Snack Cake is a fan favorite.
- I love this Easy Sweet Potato Casserole.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Gluten-Free Sweet Potato Praline Bundtlettes
- Total Time: 1 hour 20 minutes
- Yield: 6 bundtlettes, or 1 regular bundt 1x
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.
Ingredients
- 1/2 cup brown rice flour, plus extra for dusting pans
- 1/2 cup chopped pecans
- 2/3 cup plus 2 tablespoons packed light brown sugar or turbinado sugar, divided
- 2 tablespoons unsalted butter, melted
- 1/2 cup pecan flour or almond meal
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup pureed cooked sweet potato
- 1/2 cup avocado oil or organic canola oil
- 1/2 cup buttermilk or almond milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- 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.
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
We loved these mini Bundt cakes! The perfect sweet snack for our autumn charcuterie board.
I’m so glad to hear that it was such a success!
Hi, Katie! Just discovered your intriguing blog and am excited to try this first “taste” of your offerings! Thanks so much for sharing!
I do have a concern, however. I noticed a discrepancy between the ingredients & the directions, which was also pointed out by another commenter, without a reply. Could you please address whether the 1/2 cup rice flour in the ingredient list is accurate, or if it should be 3/4 cup, as the directions indicate?
Thanks so much again, and I will let you know how the recipe turns out!
New thought – did you find that the “1/2 cup brown rice flour plus extra for dusting” came to 3/4 cup, and so in the directions, you meant that we should use what remains from that 3/4 cup after dusting (= 1/2 cup)? I’ll try that anyway, using 1/2 cup in the baking & whatever is necessary for dusting. BTW, I wonder how these would be with buckwheat flour, or a combo of buckwheat and rice. Or with pumpkin or butternut squash for that matter (my granddaughter doesn’t like sweet potato). Decisions, decisions, but still can’t wait to try this! Thanks again.
😀
Thank you so much for checking in about this. To be honest I am not sure why it says 3/4 cups in the method. I looked back through my testing notes, and both times I used 1/2 cup. So hopefully it worked great with 1/2 cup for you. I went ahead and changed the recipe here so others who may miss this comment change will have the right method.
Apple crisp is my all time favorite dessert so i have been making that. those sweet potato blondies that you have linked look good so i might need to give them a try also.
I have been making Apple Betty, pumpkin muffins, and banana bread. Your recipe looks delicious! I can’t wait to try it!
Pecan rolls! I only make them in Thanksgiving morning but they’re what I look forward to all year 🙂
These look great! I’m looking forward to making apple cider donuts – gluten free and dairy free – and fig newton imitations, too. 🙂
Pumpkin muffins and apple scones. Love Fall!!!
I just baked the thing that starts the fall baking season for me: pumpkin chiffon pie, for my husband’s birthday. After that, it’s all muffins and cookies and apple crisp (although the last is just for me, since nobody else in my household likes it).
I’m currently baking anything with apples, as I live next door to an orchard and have an abundant supply they share with me. Want to try these bundtlettes for Thanksgiving!
Fall the time for fresh baked breads, pumpkin muffins and baked donuts. Yummy! Will be trying these bundtlettes soon.
To answer the Q for the contest… I plan to be making these and also some pumpkin cinnamon rolls. I’ve already made some pumpkin granola bars a few times. 🙂
Omg looks amazing!! Pinned!
Pumpkin cranberry bread