Cake Ingredients:

¾ C. Butter

1 ½ C. Purecane Brown Sweetener

¼ C. Oil

4 Eggs

1 T. Vanilla

1 C. Unsweetened Almond Milk

2 ½ C. Flour

3 t. Baking Powder

1 t. Cinnamon

Dash of Salt

Filling Ingredients:

2-3 C. Fresh Sliced and Peeled Peaches

½ C. Purecane Granular Sweetener

1 T. Whiskey

¼ C. Lemon  Juice

¼ C. Water

1 T. Butter

1 T. Cornstarch

Topping Ingredients:

No Sugar Baker’s Whipped Topping or Keto Whipped Topping

Easy Directions:

  1. Spray two 8 inch cake pans with nonstick spray, place wax paper on the bottom of pan and set aside.
  2. In a mixing bowl, combine butter, Purecane, eggs, vanilla, oil and almond milk. Add in mixture of flour, baking powder, salt and cinnamon.
  3. Pour into cake pans equally.
  4. Bake at 350 for 25 minutes.
  5. While cakes are baking, over low heat bring to a rolling boil in saucepan all filling ingredients. Let boil for 5 minutes. Let cool.
  6. Remove cakes from oven and let cool completely.
  7. Carefully remove cakes from pan.
  8. To assemble layered cake, put whipped cream and layer of peach filling between layers. Top cake with layer of whipped cream and remaining peach filling!
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