Sweet Potato Bundt Cakes With Orange-Rosemary Glaze

Name: Sweet Potato Bundt Cakes With Orange-Rosemary Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BUNDT CAKES; 1/3 cup mashed sweet potato (2 medium sweet potatoes, peeled and diced); 3 eggs, whisked; 1/3 cup coconut oil, melted; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1/4 cup coconut flour; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; Pinch salt; FOR THE GLAZE; 1 cup confectionary sugar; juice of an orange; 1/4 cup zest of an orange; Pinch fresh rosemary, finely chopped

Servings: persons

FOR THE BUNDT CAKES
1/3 cup mashed sweet potato (2 medium sweet potatoes, peeled and diced)
3 eggs, whisked
1/3 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup coconut flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
FOR THE GLAZE
1 cup confectionary sugar
juice of an orange
1/4 cup zest of an orange
Pinch fresh rosemary, finely chopped

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
In a large saucepan, bring water to a boil. Then, put the peeled and diced sweet potatoes in and cook until tender.
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!

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE BUNDT CAKES, 1/3 cup mashed sweet potato (2 medium sweet potatoes, peeled and diced), 3 eggs, whisked, 1/3 cup coconut oil, melted, and more.

Yes, Sweet Potato Bundt Cakes With Orange-Rosemary Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!