Cakes Etc.

Peanut Butter Thumb Cakes w/ Salted Caramel


School is over and I am currently listening to the podcast WTF with Marc Maron (episode 594 with Jon Ronson) and awing at the crazy power of twitter/ all social media to completely ruin people’s lives. It is so sad and destructive that one misinterpreted tweet can lead to the end of someone’s career and permanently damage their reputation. Anyways, it is almost summer and that is a very good thing. I am in the midst of packing up my whole apartment and preparing to leave Montreal for Toronto on Saturday. I’ve started this bad habit of watching multiple episodes of Grey’s Anatomy while ‘packing’ which really just culminates with me sitting on my bed watching the show and doing absolutely no packing at all…

This is also a sad time to leave the city because Grandma, the cat I’ve been fostering, hasn’t been adopted yet and I am worried we will have to give her back to the SPCA 🙁 It makes me so sad to think that she will have to go back into a tiny little cage again. She is 13 years old which, I know, is getting up there in age for a cat. But she is the sweetest and actually really active and playful! Right now she is curled up in the cutest ball beside me on the couch. She is actually a super weirdo cat and tries to eat people food all the time. Yesterday she tried to eat my sliced of avocado, and today she was definitely after these peanut butter cakes. She also has this bad habit of trying to eat the cacti by the windowsill.

I am writing this about a week later and we ended up having to give Grandma back to the SPCA. It really sucked. That’s the problem with fostering cats, it is great if you are a student and can’t adopt a cat, but it is so so hard to give them away after you’ve spent over a month cuddling and loving them. I didn’t realize how hard it would be until my roommate and I actually had to hand the cage over and watch her be taken away. We both cried. I think it is harder with Grandma than it would be with a younger cat because I am worried no one will want to adopt an old cat like her (even though she is the best). When we left the SPCA we saw this tiny puppy outside. His name is Benji and he is a Black Lab/ German Shepard mix. He is less than a year old and literally the cutest thing I have ever seen. I totally understand the effects of puppy therapy now because playing with Benji cheered us both up a bunch. Anyways, I am going to stay in touch with the SPCA and keep tabs on Grandma. So fingers crossed that she gets adopted soon!

So, onto the actual post. These peanut butter thumb cakes are not only tasty, but adorable! They are like little faerie cakes (or faerie seats depending on the size of the faerie). They make me think of these books I loved as a child (but actually still love because I read kids books all the time) called The Chronicles of Faerie. The food is always tiny and perfect and makes you live in the dream/faerie world forever if you eat it. They are the perfect tiny snack. Peanut butter is the best (I usually just eat it by the spoonful) and these cakes are super moist and only a little bit sweet. I used a natural peanut butter, the only ingredients are organic dry roasted peanuts and sea salt. I would recommend a natural peanut butter for this recipe because it is healthy, delicious, and doesn’t contain added sugar, but any peanut butter would probably work. I really wanted to make tiny cakes, 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.

Peanut Butter Thumb Cakes w/ Salted Caramel

Makes 12 mini thumb cakes)   

*Oat flour is made by blending oats into a fine powder (or flour), but most flour substitutes will work in its place


  • 1/4 cup oat flour*
  • 1/4 cup spelt four (I used whole spelt four)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 flax egg
  • 1/4 cup brown sugar
  • 2 tbsp maple syrup
  • 1/4 cup almond milk + 1/2 tsp apple cider vinegar
  • 2 tsp vanilla
  • 2 tbsp coconut oil melted
  • 1 1/2 tbsp water
  • 1/4 cup natural creamy peanut butter


Preheat the oven to 350.

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. I topped my thumb cakes with this caramel sauce recipe (which is amazing, as are all of Oh, Ladycakes’ recipes), but feel free to dust with powdered sugar, enjoy with jam, or anything else that tickles your fancy.

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