Can I make peanut butter baby cakes with salted caramel [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is peanut butter baby cakes with salted caramel [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does peanut butter baby cakes with salted caramel [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

2.3K Views 10 years ago

Peanut Butter Baby Cakes With Salted Caramel
[Vegan]

MP By: Maya Popovich

Author Bio

Hi there! I'm Maya. On my blog – Spice + Sprout – you will find original recipes,... Read More

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Peanut Butter Thumb Cakes With Salted Caramel [Vegan, Gluten-Free]

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Peanut Butter Baby Cakes With Salted Caramel [Vegan]

These peanut butter thumb cakes are not only tasty but also adorable! They are the perfect tiny snack, but if you wanted to bake this as a small loaf or in larger muffin tins it would probably work – you would just have to double the recipe.

Ingredients You Need for Peanut Butter Baby Cakes With Salted Caramel [Vegan]

1/4 cup oat flour
1/4 cup spelt flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 flax egg
1/4 cup brown sugar
2 tablespoons maple syrup
1/4 cup almond milk plus 1/2 teaspoon apple cider vinegar
2 teaspoons vanilla
2 tablespoons coconut oil melted
1 1/2 tablespoons water
1/4 cup natural creamy peanut butter
Caramel sauce, for drizzling over the cakes

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How to Prepare Peanut Butter Baby Cakes With Salted Caramel [Vegan]

Preheat the oven to 350°F.
Grease a mini muffin pan and set aside.
In a measuring cup or small bowl mix together almond milk and apple cider vinegar, let sit for a few minutes until foamy. Prepare flax egg and set aside.
Combine the dry ingredients (flours, salt, baking powder, baking soda) in a small mixing bowl. Combine the wet ingredients (brown sugar, maple syrup, almond milk, vanilla, coconut oil, water, peanut butter, flax egg) in a larger mixing bowl. Whisk the wet ingredients into the dry ingredients and mix well so there are no clumps. Spoon the mixture into the miniature muffin tins – filling about 3/4 of the way – and bake for 12-15 minutes.
Cool thumb cakes in pan for about 10 minutes then transfer to a wire rack. Top with caramel sauce.

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