I know, “healthy gooey butter cake” is the definition of an oxymoron. How on earth can you make a cake that is supposed to be gooey and made of butter healthy? Well, my friends, let me blow your minds. This gooey butter cake has no gluten, no dairy, and no refined sugar. Yup, a gooey butter cake WITHOUT butter! I use coconut oil, but you could also use vegan butter. Your everyday, average gooey butter cake also has a whole brick of cream cheese in there. You can buy vegan cream cheese OR you can make your own with a bunch of cashews. It’s super easy and wayyyy cheaper.
But does it taste like gooey butter cake?
Actually, it’s astonishingly close. The texture isn’t as gooey, but the cashew cream cheese is a great substitute. If someone told me it was made with real cream cheese, I would straight up believe them. If you have a very astute palate, you’ll be able to taste a slight coconut flavor, but I love coconut, so it’s a-okay with me. My bottom cake layer is also thinner than a traditional recipe – sue me.
Either way, these things are GOOD. Stop asking me questions and just go make the thing already!
Healthy Gooey Butter Cake
Equipment
- 9×13 baking pan
Ingredients
Cake Layer
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup monkfruit sweetener
- 1 large egg
- 1/4 cup coconut oil melted
- 1 tbsp. vanilla extract
- A pinch of salt
Filling
- 1/2 cup coconut oil melted
- 2 large eggs
- 1 1/4 cup non-dairy cream cheese
- 3/4 cup monk fruit sweetener
- 1 tbsp. vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 350°F. Spray a 9-inch by 13-inch pan with baking spray or line with a piece of parchment paper. Set aside.
- In a bowl, whisk together almond flour, coconut flour, and salt. Add the monkfruit sweetener, one egg, coconut oil, and vanilla extract, and stir to combine.
- Press into an even layer at the bottom of the lined baking pan. Set aside.
- Using a hand mixer or stand mixer, beat together cream cheese, remaining eggs, vanilla, salt and melted coconut oil on medium speed until creamy.
- While the mixer is running on low speed, gradually add the monkfruit sweetener.
- Pour the mixture over the cake layer in the pan.
- Bake at 350 for 35-40 minutes or until the top starts to turn golden brown.
- It’s easiest to cut when completely cool, but best when served warm!
