I try to limit the number of recipes I post here with dairy but you can’t really make gooey butter cake without butter – and lots of it! I bet it could be replaced 1:1 with lard or coconut oil if you don’t/can’t eat dairy. Then it would be called “gooey lard cake” or “gooey coconut cake”. Both sound good to me. If anyone tries a variation, let me know how it turns out!
I’m so ecstatic that I now have a paleo version of one of my favorite desserts and the fact that I get to share it with you makes me even more ecstatic! I had been thinking about how to do it for a long time then we ended up with a gluten-free gooey butter cake for Lenny’s birthday earlier this month. It didn’t take much cake to start bothering my psoriasis and joints which made me want to make my paleo version even more. Did you know the original recipe (or at least my original recipe) calls for an entire pound of powdered sugar?! And that’s just the sugar in the top layer! I used to buy so much powdered sugar back in my cake decorating days that I never gave it a second thought. Not that my technically paleo dessert is necessarily healthy but in the original, I always thought the butter was the unhealthy part. Ha!
- 2 eggs
- 5 Tbsp grass-fed butter, melted
- 3/4 C almond flour
- 2 Tbsp coconut flour
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 2 Tbsp honey
Gooey butter layer:
- 1 C cashews, soaked overnight
- 1 1/2 sticks grass-fed butter, melted
- 1/4 C honey
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- pinch of salt
- Preheat oven to 325°F.
- Whisk together the dry cake ingredients then using a hand mixer, combine with the wet ingredients.
- Line an 8×8 glass baking dish with parchment paper and evenly spread the cake mixture at the bottom.
- If your cashews came out of the fridge and are cold, warm them up a little in the microwave so they don’t re-solidify the butter. Now combine all of your gooey butter layer ingredients in either a blender or food processor. You’ll want it very very smooth with the butter fully incorporated.
- Pour the blended mixture on top of your cake layer and spread it out evenly.
- Bake for 20 minutes. It’s best to store the finished cake in the fridge but definitely make sure to serve it at room temperature or slightly warm. It makes a huge difference!