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Two slices of peach caramel cake on a plate
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5 from 1 review

Mini Peach Caramel Cake

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Caramel, Loaf Cake, Mini Cake, Peaches, Summer Dessert
Servings: 1 Loaf Cake
Author: Erin Cernich

Equipment

  • 1 - 9x5-Inch Loaf Pan

Ingredients

Cake

  • 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

Instructions

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.

Cake

  • 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.