Sweet Potato Bundt Cakes

prep:30 minutes
cook:40 minutes
Difficulty
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Show nutritional information
  • Serves: 2
  • Calories: 769
  • Total Fat: 39g
  • Total Carbohydrate: 107g
  • Protein: 8g
Single size bundt cakes, made from sweet potato and coconut flour. The orange glaze and fresh rosemary gives a delightfully different flavour to this attractive cakes.

Serves: 2

Serves: 2decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat oven to 190 C - 350 F and grease with butter four mini bundt baking pans. The ones I used are 12 cm of diameter)
  2. Heat oven to 190 C - 350 F and grease with butter four mini bundt baking pans. The ones I used are 12 cm of diameter)
  3. Place the sweet potatoes in a large bowl and mash by hand with a masher or fork.
  4. Put the sweet potato mash, maple syrup, coconut oil, eggs, and vanilla extract in a medium bowl and mix together.
  5. In another bowl, whisk coconut flour, cinnamon, nutmeg, baking soda, baking powder and salt.
  6. Pour dry ingredients into wet ingredients and mix well.
  7. Divide the mixture between the four baking pan, pouring just in 3/4 of the recipient.
  8. Bake for 35 - 40 mins or until firm and springy to the touch. A skewer inserted in the centre of a cake should come out clean. Let them cool.
  9. To make the glaze, put in a small bowl the juice of orange, zest, sugar and rosemary and whisk vigorously. Drizzle over the bundt cakes, top with a fresh rosemary leave and let them cool for about 5 minutes before eat. Enjoy!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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