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
This looks so good!! I really want to win so I can bake more!! hehe
So far I’ve only been able to make pumpkin cream cheese muffins (twice), pumpkin donuts (OMG), and GF pumpkin buckwheat pancakes. I also want to make sweet potato baked goods, but they are so delicious by themselves (with a sprinkle of pumpkin pie spice and pecans) that I can’t get them past my fork! lol I think I’ll be able to hold off if I can score these awesome goodies! 😉
Every fall, starting about now, I do a double batch of cookie dough every weekend, flash freeze, then put in a ziploc. Once holiday baking time rolls around, I just pop an assortment on a sheet and bake, for fresh-baked cookies in a jiffy. LOVE KAF and excited for this giveaway!
I am more of a cook, than a baker, but I do have a few sweet potato pie recipes I want to try with the sweet potatoes I’ve been getting from our CSA.
apple pie and pumpkin pie, both using extra King Arthur cinnamon.
GF cranberry scones
1/2 or 3/4 brown rice flour? The list of ingredients is different from the directions.
I am going to bake banana/peanut butter/chocolate chip muffins today for my son who is coming home for fall break from his Freshman Fall Semester per his request! They are his favorite. Then I am going to make some of those yummy praline muffins! Maybe his new favorites!
They look wonderful!! My baking obsession is making whole wheat bread, every week, we have now given up buying bread!
This looks wonderful! And the giveaway would be very nice as I just moved to Puerto Rico and some ingredients just can’t be found as easily as they used to be!
These mini bundt cakes look so very adorable, Katie. And this is a great giveaway!
Apple crisp is next on my list, but these look great! Always grateful to find new recipes that are gluten-free!
Oh these look and sound very appetizing! Charleston is famous for their praline pecans but these top that! I am planning to make pumpkin rolls with cream cheese filling for the first time! I have already made a pumpkin cheesecake and pumpkin pancakes the other day!
I appreciate your blog and the fabulous recipes! You are indeed an answer to my prayers, as eating healthier is a necessity in my life. Thank you so much for sharing with us. You never know the difference that you make in the life of another. Blessings!
Hi Tammy! Thanks so much for trying again. And I am thrilled you found my site. Best of luck on the giveaway!
These sound really good. Fall is a perfect time for baking as the weather cools off.
I’ll be making these, but with an egg substitute. I’m in the process of veganizing all my favorite baked goods right now, as well as reducing fat and replacing their sweeteners with ones lower on the glycemic index! I’m re-learning how to bake all over again & King Arthur Flour products have been a great help to me.