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5 from 1 vote

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

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.