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Gluten Free Dairy Free Gooey Butter Cake

Recipe Courtesy of: Carol Kicinksi

Somewhere between a cake and a pudding, this recipe creates a creamy bottom layer and an almost meringue-like topping magically as it bakes. This recipe is loosely based on a St. Louis dessert icon, but without the dairy and gluten!

Ingredients

Cake Ingredients

1/2 c
Vegenaise®
1/2 c
superfine white rice flour
1/3 c
millet flour
1/3 c
superfine sweet rice flour
1/3 c
tapioca starch
1 1/2 tsp
Baking Powder
1/2 tsp
Baking Soda 1/2 tsp kosher or fine sea salt
1 c
granulated sugar
1 c
lite coconut milk
1 T
pure vanilla extract

Topping Ingredients

2
large eggs, at room temperature
8 ounces
Follow Your Heart Cream Cheese Alternative, at room temperature
1 pound
powdered sugar plus more for dusting
1 T
pure vanilla extract
½ cup
soy free Earth Balance, melted

Instructions

Preheat oven to 350 degrees. Lightly spray a 9x13x2 inch glass or ceramic baking dish with gluten-free, non-stick cooking spray. In a large mixing bowl, whisk together the white rice flour, millet flour, sweet rice flour, tapioca starch, baking soda, salt and espresso powder. In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise®, and vanilla. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine. Pour the batter into the prepared pan and let sit for about 15 minutes or so; it will firm up as it sits. In the mixing bowl of an electric mixer, preferably fitted with a paddle attachment, beat the eggs and cream cheese alternative on medium high speed until smooth, about 2 minutes. Turn the mixer to low and gradually add the powdered sugar, mix until combined, scarping the sides of the bowl if necessary. Add the vanilla, mix well and then gradually add in the melted Earth Balance. Bake for 40 – 50 minutes or until the cake looks set but not dry. Let cool and dust the cake with more powdered sugar to decorate.

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