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Home » Recipes » Baking » Carrot and Chocolate Marble Bundtlettes with Candied Almonds

Carrot and Chocolate Marble Bundtlettes with Candied Almonds

April 1, 2015 By Joana Oliveira

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Carrot and Chocolate Marble Bundtlettes / mygutfeeling.eu #vegan #glutenfree #lowfodmap

Carrot + Chocolate + Candied Almonds = A gluten free, vegan, low FODMAP and naturally healthy treat!

My natural mini cake trilogy is now complete, after these two creations with

Carrot and Chocolate Marble Bundtlettes / mygutfeeling.eu #vegan #glutenfree #lowfodmap

Banana + Walnuts + Coconut Chantilly = this

and

Pumpkin + Chocolate + Walnuts = this

I am quite happy to have created these three small natural cake recipes with yummy toppings. I find it´s the perfect way to celebrate a special occasion with friends and family. Each person has its own guilt free, healthy and allergen friendly treat. This was probably my biggest challenge when starting this blog: to create recipes from scratch that could be enjoyed by everybody and not simple adaptations of a recipe with regular flour, butter or eggs. I found that the challenge to create beautiful, moist, tasty and healthy sensitivities friendly desserts has made me discover a whole new baked goods world I knew very little about.

It´s been quite a ride (8 months since my first post, give or take), and I am enjoying every step of the way! THANK YOU for reading, supporting, commenting and most importantly, for enjoying the recipes 🙂

Carrot and Chocolate Marble Bundtlettes / mygutfeeling.eu #vegan #glutenfree #lowfodmap

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5 from 2 votes

Carrot and Chocolate Marble Bundtlettes with Candied Almonds

Healthy and natural mini carrot and chocolate marble bundt cakes recipe with crunchy candied almonds topping. Low FODMAP and gluten free.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: candied almonds, carrots, chocolate, marble cake
Servings: 4 mini cakes
Author: My Gut Feeling

Ingredients

  • 3,5 oz | 100 gr 1 medium carrot, steamed and puréed
  • 2 tbsp olive oil extra virgin, more for greasing
  • ½ cup | 75 gr rice flour
  • 0,35 oz 10 gr | 10 ground almonds or almond meal
  • 1/4 cup | 60 gr brown sugar
  • 1 tsp baking powder
  • 1/4 cup | 70 ml vegetable milk almond milk, if tolerated
  • 2 tsp cocoa powder heaped

For the Candied Almonds

  • 0,35 oz | 10 gr | 10 almonds roughly chopped
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350ºF/ 180ºC and grease 4 mini molds with olive oil.
  • In a large bowl, combine the olive oil and carrot purée. Add in the rice flour, ground almonds, sugar and baking powder and mix until well incorporated. Slowly add the milk, gently stirring until an even batter is formed.
  • Fill in 1/3 of the molds with batter. Stir the cocoa powder into the remaining mixture and pour this dark batter in the middle of the molds. Set aside.
  • In a small ovenproof recipient lined with parchment paper combine almonds, maple syrup and cinnamon and mix until evenly coated.
  • Bake mini cakes and almonds together in the oven. Remove the almonds after 15 minutes and leave the cakes in the oven for another 10 minutes.
  • Cool the almonds and the cakes before unmolding (approx. 15 minutes).
  • Unmold the cakes and top with candied almonds.

Notes

Low FODMAP diet: the recommended serving is one medium carrot (check), 2 heaped teaspoons of cocoa powder (check) and 10 almonds. This recipe calls for 20 almonds, meaning it is ok to eat 2 mini cakes.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

Filed Under: Baking, Dessert, Vegan Tagged With: almond milk, almonds, bundt, carrots, chocolate, cocoa, maple syrup, marble cake

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Reader Interactions

Comments

  1. Thalia @ butter and brioche

    April 2, 2015 at 10:48 pm

    YUM. These little bundts look so delicious – I just love that chocolate center!

    Reply
    • Joana

      April 3, 2015 at 12:33 am

      Thank you, Thalia 🙂

      Reply
  2. Georgina @theamazingflavoursofbrazil.com

    April 5, 2015 at 4:36 pm

    These little cakes look so adorable and delicate! Remind me of the delightful Portuguese mini tarts and puddings. Where did you get inspiration to create them from?

    Reply
    • Joana

      April 5, 2015 at 11:18 pm

      Thank you 🙂 Inspiration came from my childhood and marble cakes and a will to do an Easter food sensitivities friendly and healthy dessert with chocolate, carrots and almonds 🙂

      Reply

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!

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