This Mini Peach Caramel Cake is refined sugar free and the perfect summer treat! Sweetened with coconut sugar, the tender cake is topped with a delicious peach maple syrup caramel sauce, light whipped coconut cream and fresh peach slices.
I say this every time I post a cake recipe, but this peach caramel cake may be my new favorite! I’ve gone ahead and made a classic white cake recipe but swapped in some healthier ingredients.
Like coconut sugar and unsweetened coconut milk. Though I’d be hard pressed to call this totally healthy because there is still butter in the cake. Of course.
Coconut Sugar Sweetened Cake
What more can I say about coconut sugar? Well, a lot actually. But in this cake, it is the ideal complement to the peach flavor. Somehow, magically, the coconut sugar leaves a hint of spice flavor. Almost like cinnamon. And yet, there is no cinnamon in the cake.
It also does not overpower the cake with a coconut flavor. In fact, you taste no coconut. Whether that is bad or good, you will be delighted that the cake still has a wonderful sweetness.
Not to mention, coconut sugar is a healthier alternative to granulated sugar. My favorite feature is it has a lower glycemic index. Meaning lower blood sugar. Goodness knows I need that will all of the dessert eating that goes on in the Butter and Bliss house. But it’s all taste testing!
Maple Syrup Caramel Sauce
Now to the best part (I think). The maple syrup caramel sauce that is punctuated with pureed peaches. OMG.
First, maple syrup can be cooked into a caramel sauce. I know, because I have made it about 50 times now. Some times for testing, others for just eating. The great thing about maple syrup caramel sauce is it tastes just like caramel sauce!
Now, you must use pure maple syrup. The other pancake syrup that claims to be maple syrup is just flavored corn syrup. Pure maple syrup is a bit more expensive but totally worth it. And if you buy the larger jug of it, it will last you a long time.
To make the maple syrup caramel sauce:
- The maple syrup needs to boil for good for a good 12-15 minutes. I recommend boiling it low on medium heat, and as it cooks, you will start to smell the aroma of caramel.
- Remove it from the heat, stir in the butter and unsweetened coconut milk.
- Let it cool in a glass jar or bowl. As it sits and cools, it will thicken and become a perfectly smooth and creamy caramel sauce!
Peach Caramel Sauce
This is such a great way to infuse the already yummy caramel sauce with another layer of flavor. Peaches and caramel go together like coffee and cream (or insert your favorite taste combo). This is really pretty easy to make. You will lightly puree some fresh or frozen peach slices. And when I say lightly, I mean you still want some peach bits while still getting peach juice. I would say about 5 seconds in a blender or food processor.
Then you add the pureed peaches into half of the caramel sauce, cook for a few more minutes, and Voila! Peach Caramel Sauce! You don’t want to cook it too long, just enough time to let the peaches and juice absorb into the caramel.
Now, the ‘piece de resistance’ (in my fancy French accent), is you are going to poke holes into the top of the cake, to let the peach caramel sauce absorb into the cake. Think of it like a Poke cake with delicious caramel soaking into your cake. I’ll take two, please!
Cake Made In A Loaf Pan
If you are a regular, you know I am focusing my bakes on smaller batches. If you are new, (welcome!) the smaller batch recipes are more realistic for the Butter and Bliss house, and they also fulfill those cravings when you just want a slice or two of some delicious treat!
As I test each small batch recipe, I do find that weighing the ingredients is much more precise and produces a great bake. Which is why you will see the ingredients listed in weight (grams). Though, I still have included weight in volume (cups, teaspoons).
Baking in small batches also lets you get creative on your baking tool of choice. For this peach caramel cake, I opted for a 9-inch x 5-inch loaf pan. For something different and easy to slice cake slices! You could try a different pan (I have not yet), and I would say the next best size would be a 6-inch round or square. Any larger, and you will likely have a pretty thin cake. Nobody likes a thin cake.
Healthier Small Batch Cake
So we have coconut sugar to sweeten the cake. Maple syrup to make the caramel sauce. Peaches, well, just because peaches are fruit and fruit is good for you.
Now, to finish the cake, we are using my go-to whipped topping – Whipped Coconut Cream. Oh wow, is there a theme with the flavors in this cake?! Maybe, but it wasn’t intentional.
So, there you have it! A refined sugar-free, small batch dessert that does not skimp on decadence.
Mini Peach Caramel Cake
- 1 – 9×5-Inch Loaf Pan
- 1 cup all-purpose flour
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons + 1 teaspoon unsalted butter, melted and cooled slightly
- 1 large egg
- 1/3 cup unsweetened canned coconut milk
- 1/2 teaspoon vanilla extract
Peach Caramel Sauce
- 1/2 cup pure maple syrup
- 1 tablespoons unsalted butter
- 2 tablespoons unsweetened canned coconut milk
- 1/4 cup peaches, frozen or fresh - lightly pureed
- Sliced Peaches - to top the cake
- Whipped Coconut Cream - to top the cake
Peach Caramel Sauce
- I recommend making the caramel sauce first
- In a small saucepan, cook the maple syrup over medium heat for 12-15 minutes. The syrup should be lightly boiling.
- Remove the pan from the heat and stir in the butter and coconut milk, and mix util the butter has melted. Transfer half of the sauce to a glass jar or bowl and set aside. You will have more caramel sauce than needed for the cake. Store the leftovers in the fridge for up to 1 week and enjoy on ice cream!
- With the remaining caramel still in the saucepan, add the lightly pureed peaches. Return to the heat and cook over medium heat. Once the caramel comes back to a boil, remove from the heat. Transfer to another glass jar or bowl and set aside.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease a 9-inch x 5-inch loaf pan. Cut a piece of parchment paper to create a 'sling' to to fit the long sides of the pan.
- In a small mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a liquid measuring cup, mix the milk, egg and vanilla extract until combined. Add the liquid ingredients, along with melted butter to the dry ingredients. Whisk until no streaks of flour remain.
- Pour the batter into the prepared loaf pan. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool the cake in the pan for 5 minutes on a wire rack. Then, using the parchment paper sling, lift the cake out of the pan and cool completely on the wire rack.
Assemble the Cake
- Once the cake has completely cooled, use a toothpick or skewer and poke multiple holes into the top of the cake. Pour the peach caramel sauce on the top of the cake and spread evenly. The caramel sauce will fill the holes and absorb into the cake!
- Next, top the cake with 1 cup of whipped coconut cream. Garnish with sliced peaches and drizzle the top with a couple of tablespoons (or how much you prefer!) of the plain caramel sauce. Slice and enjoy!
- The cake should be stored in an airtight container in the refrigerator (because of the whipped cream) and will keep for up to two days. Beyond that, and the cake may become dry.