Roasted Peach, Brown Butter Salted Caramel Cake
- Jun 30
- 1 min read
Roasted Peach, Brown Butter Salted Caramel Cake is a four layer, brown butter sponge cake that is filled with homemade roasted brown sugar peach jam and wrapped in a salted caramel buttercream for a sweet yet salty summer cake. This easy cake recipe is made without eggs or dairy delivering the perfect balance of fruity, salty, and buttery nutty flavours, making it a standout dessert for summer hosting season.
Roasted Peach, Brown Butter Salted Caramel Cake
Here’s Why You’ll Love This Roasted Peach, Brown Butter Salted Caramel Cake:
perfect balance of fruity, salty, and buttery nutty flavours
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a soft, well risen sponge is self raising flour, in combination with levelling agents (trust me!).
Dairy Free Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Dairy Free Butter - browned in a saucepan for nutty, caramel flavour
Peaches - ripe and extra juicy, they are roasted with brown sugar, olive oil and salt for extra sweet flavour.
Recipe
