Two words. Ooey. Gooey.
When I was little this was my favorite cake. Not surprising since it’s sort of similar to a cheese danish, and cheese danish was my second favorite thing to eat.
For years I tried to find the recipe for this cake, but we couldn’t remember its name. I searched for things like, “vanilla cake with cream cheese,” and “cross between cake and cheesecake,” and couldn’t figure it out.
Then the other night I simply typed in, “ooey gooey cake.” Bingo! That’s actually what it’s called. Well, that and “gooey butter cake.”
The cake’s origin comes from the midwest, which is where my mom is from. Have you ever had this cake or heard of it? Oh man, if you haven’t you are in for such a treat.
As the name suggests, this cake is well… ooey and gooey 🙂 Even more so straight out of the oven.
Another reason why I’m so crazy excited about this recipe is because it’s egg-free. I have been trying to make a grain-free/egg-free vanilla cake for years. I’m so excited to have this one for you now 🙂
UPDATE: I’ve made this many times now, so I’ve updated the recipe and the instructions to make it even better for you. Also, other people have been loving this cake – see the comments for their reviews 🙂
Ooey Gooey Butter Cake
grain-free, dairy-free, egg-free
First make the “cream cheese” topping.
Add to blender or food processor:
3/4 cup coconut milk
1/2 cup cashews
1/4 cup ghee or butter substitute, melted (I used Earth Balance, Organic Coconut Spread this time)
2 tablespoon honey
1 tablespoon Vegenaise (for egg-free) or mayonnaise (Primal Kitchen Mayo is our favorite)
2 teaspoon vanilla extract
1 teaspoon psyllium husk powder (this is the egg-substitute)
1/8 teaspoon sea salt
Optional: 2 tablespoons arrowroot or tapioca powder (This thickens the topping. I prefer to leave it out because the topping sinks into the cake more that way.)
Puree until smooth. Set aside.
Next add the dry ingredients to a bowl:
2 cups Honeyville almond flour (add another 1/4 cup if you’re using Bob’s*)
1/4 cup arrowroot powder (tapioca would also work)
1 teaspoon baking powder (see my Grain-free Baking Powder Recipe)
1/2 teaspoon baking soda
Whisk the dry ingredients. Set aside.
Add the wet cake ingredients to the blender or food processor:
1/4 cup butter substitute, melted (I used Earth Balance, Organic Coconut Spread this time)
1/4 cup honey
1/8 tsp vanilla stevia
1 tbsp Vegenaise (for egg-free) or mayonnaise (Primal Kitchen Mayo is our favorite)
1 tsp vanilla extract
2 tbsp psyllium husk powder (this is the egg-substitute)**
Puree until smooth.
Scoop the wet cake ingredients (not the topping!) onto the dry ingredients. Mix with an electric mixer for about 10 seconds. Stop when it looks like a crumble for coffee cake, not like a solid mass of dough. Add the cake crumble to a greased square baking dish. Spread evenly, but don’t mash it down.
Last, pour the “cream cheese” topping over the cake crumble. Bake at 325 degrees for about 25 minutes. Store leftovers in the fridge. Great cold too.
*Honeyville almond flour is more finely ground than Bob’s Red Mill almond flour. Therefore a cup of Bob’s is not equal (weight) to a cup of Honeyville.
**I think you could sub an egg for the psyllium husk powder in both the cake and the topping, but I haven’t tested it yet myself.