Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl
Cake Batter
- 1 cup sweet potatoes (cooked and smashed)
- 1/4 tsp. cardamom
- 1/2 tsp. turmeric
- 1/2 tsp. ginger
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tsp. sea salt
- 1 Tbsp. sweet buttermilk powder
- 1-1/2 cups all-purpose flour
- 1/2 cup almond flour
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 cup sour cream
- 2 eggs
- 1/4 cup butter (melted)
- 1/4 cup avocado oil
Cinnamon-Sugar Layer
- 1 Tbsp. light brown sugar
- 1 tsp. cinnamon
- Pinch of sea salt
Glaze
- 1 tsp. heavy cream
- 3 Tbsp. confectioners sugar
- Pinch of sea salt
- 1/4 tsp. vanilla extract
Toppings
- 1/4 cup roasted pistachios (crushed)
- 1/4 cup sprouted pumpkin seeds
- Preheat oven to 375 degrees F. Spray mini-bundt pan with avocado oil. Set aside.
- In large bowl add dry ingredients for cake batter, combine well and set aside.
- In medium bowl, add wet ingredients for cake batter and mix until well combined.
- Add wet mixture to dry mixture and fold together. Set aside.
- In small bowl, mix together cinnamon-sugar layer ingredients until well combined.
- Pour half of batter into mini-bundt molds, sprinkle cinnamon-sugar over each and pour remaining batter over each.
- Bake 20-25 minutes or until toothpick comes out clean.
- In medium bowl, mix glaze ingredients until well combined.
- Spread glaze over warm mini-bundts and sprinkle toppings.
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