GF/DF Gooey Butter Cake

IMG_2556.jpg

If, like me, you’re from St. Louis, you KNOW what Gooey Butter Cake is! I’ve been wanting to create a gluten-free and dairy-free version of this sugary treat for awhile, so when the kids insisted on making Jesus a gooey butter cake for His birthday this Christmas, I jumped on the opportunity to create! When it comes to baking with kids, I like “semi-homemade” recipes, to limit the number of ingredients (and mess!). I opted to use a Simple Mills cake mix instead of using a variety of Paleo flours to make the base of the cake. Add in some ghee, eggs, Kite Hill dairy-free cream cheese, and almond extract, and you have yourself a Paleo gooey butter cake . . . until you add in the 4 cups of organic powdered sugar, so we will just call this GF/DF and be ok with it! Please notice that the cream cheese I have pictured is EVERYTHING cream cheese, which you will NOT want in your cake, lol. Thankfully I noticed my mistake before I added the cream cheese to the mixing bowl, and didn’t ruin the cake. Instead, I had to make my husband go out on Christmas Eve to find me some dairy-free PLAIN cream cheese. Thanks, babe.

Ingredients:

  • 1 box Simple Mills vanilla cake mix

  • 1/2 cup ghee

  • 3 eggs, divided

  • 8oz dairy-free cream cheese

  • 1/2 teaspoon almond extract

  • 4 cups organic powdered sugar

Directions:

  1. Preheat oven to 350F and grease a square cake pan.

  2. Melt ghee and set aside.

  3. Empty cake mix into a large bowl. Stir in melted ghee and 1 egg.

  4. Press batter into prepared baking dish.

  5. In a large mixing bowl, mix dairy-free cream cheese, almond extract, powdered sugar, and the remaining 2 eggs.

  6. Using a stand mixer or an electric hand mixer, beat the mixture on medium-high for 3 minutes.

  7. Spread cream cheese mixture on top of the cake mixture.

  8. Bake at 350F for 30-35 minutes.

  9. Allow the cake to cool, and dust with more powdered sugar, if desired.

IMG_2542.jpg
IMG_2561.JPG
IMG_2544.jpg
IMG_2552.jpg
IMG_2558.jpg