SWEET POTATO CHOCOLATE MINI BUNT CAKES
These Sweet Potato Chocolate Mini Bunt Cakes are perfectly moist, super easy to make and quite tasty. They’re naturally sweetened, gluten-free and vegan—You’d never guess!
Thanksgiving and holidays are around the corner and if you’re like me that pick up carefully what to eat, this recipe is definitely for you!
These little cakes are a switch to enjoy sweet potatoes at your table. Don’t worry though, you can’t taste any sweet potato whatsoever!
Moreover, by eating sweet potatoes on this way or another, you’re adding a good source of fiber and antioxidants that your gut will appreciate. It will definitely help you if you’re having some constipation.
This recipe is not only healthy but also very delicious!
INGREDIENTS
- Sweet potato- The recipe calls for baked sweet potato but if you’re in a hurry, yu also can use canned sweet potatoes.
- Coconut oil- to keep this recipe dairy free. I love the subtle flavour & sweetness this gives in baked goods and is something I always have on hand in my kitchen anyway.
- Almond flour- this recipe uses flour, as this is my favorite GF flour of choice.
- Gluten Free flour blend– Some of this will help our little cakes have more body and don’t break down trying to pull them out from the bunt baking sheet.
- Cocoa powder- a high quality cocoa powder is essential for a rich chocolate flavor. You could also use cacao.
- Medjool dates– It will give us a refined sugar free recipe. If you’re using these be sure to soak the dates in water for some minutes before using them in your recipe. You also can replace them for any other sweetener of your preference.
FINAL TIPS TO MAKE SWEET POTATO CHOCOLATE MINI BUNT CAKES
- Bake or cook the sweet potatoes before mixing them to the rest of the ingredients.
- If you don’t want see little pieces of sweet potatoes in your baked bunts, mash the sweet potatoes before processing them.
- If you bake the sweet potatoes add 1 tbsp of olive oil to moisturize them.
- If you’re using almond flour to make these bunts, it’s important to add another flour like a gluten free flour blend or tapioca flour to bind the mixture and the little cakes don’t break down.
- Grease the mini bunt pan with butter or any other oil to avoid they stick to it.
- Once your little bunts are baked, allow to cool in pan for about 10 minutes then invert onto a cooling rack to cool completely. Before putting any icing.
- When making the icing, add milk gradually until you see a thin and smooth consistency. (See the recipe card below for instructions).
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
If you liked this recipe, you might like these:
Far Out Brownies with Chocolate Ganache
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Sweet Potato Chocolate Mini Bunt Cakes
Ingredients
- 1½ cup sweet potatoes baked or cooked and cut in cubes
- 4 medjool dates pitted and soaked in water
- ½ cup almond milk
- 1 tsp vanilla extract
- 3 tbsp unflavored coconut oil
- 1 cup almond flour
- ⅓ cup gluten-free almond flour blend
- ⅓ cup cocoa powder
- ½ tsp sea salt
- 1 tsp baking powder
Buttercream Frosting
- ⅓ cup vegan butter room temperature
- 2 tbsp vegan cream cheese room temperature
- 1 cup powdered sugar I use (Lakanto sugar free powder)
- pinch sea salt
- 1 tsp vanilla essence
- 2 tbsp almond flour room temperature (Add gradually until you see a thin and smooth texture).
Instructions
- Preheat the oven to 350°F Peel the sweet potatoes and cut in cubes. Add oil to tender. Bake for 20 – 25 minutes.
- Meanwhile, mix the flours, cocoa powder, salt and baking powder into a large bowl.
- Place the dates and ¼ cup of water in a blender and blend until smooth.
- Add the cooked sweet potatoes, along with the coconut oil, almond milk and vanilla. If you see the preparation looks too dry add 3 more tbsp of milk. Blend until smooth.
- Mix the wet and dry ingredients together. Gently fold the mixture until just combined
- Lightly grease a mini bunt pan and spoon evenly into it. Bake for 30-35 minutes or until a skewer inserted into the center of the cakes comes clean.
- Cool in pan on rack 10 minutes. Invert bunts onto rack and cool completely.
Buttercream Frosting
- Whip the butter, vanilla essence and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed. Then, add sugar and milk (gradually). Mix together until smooth. Add milk as needed to thin.
- Transfer the frosting to a piping bag fitted with a decorative tip and pipe onto the bunts. Sprinkle chocolate on top of each little cake. the mini bunts can be stored for up to 3 days in an airtight container at room temperature.
Notes
- Bake or cook the sweet potatoes before mixing them to the rest of the ingredients.
- If you don’t want see little pieces of sweet potatoes in your baked bunts, mash the sweet potatoes before processing them.
- If you bake the sweet potatoes add 1 tbsp of olive oil to moisturize them.
- If you’re using almond flour to make these bunts, it’s important to add another flour like a gluten free flour blend or tapioca flour to bind the mixture and the little cakes don’t break down.
- Grease the mini bunt pan with butter or any other oil to avoid they stick to it.
- Once your little bunts are baked, allow to cool in pan for about 10 minutes then invert onto a cooling rack to cool completely. Before putting any icing.
- When making the icing, add milk gradually until you see a thin and smooth consistency. (See the recipe card below for instructions).