Go Back

Healthy Gooey Butter Cake

A dairy-free, gluten-free and refined sugar-free version of this sinful classic.
Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Dairy Free, Gluten Free, Healthy, Sugar Free
Servings: 12

Equipment

  • 9x13 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!

Video

Notes

Because coconut oil is solid at room temperature, this gooey butter cake is best served warm. Just heat a piece in the microwave for 15 seconds and you're good to go!