This cake is gooey, soft, buttery, and packed with almond flavor. It combines the essence of an almond tart and cheesecake, with a buttery almond cake base covered with a gooey almond cream that sinks into the cake as it bakes, creating a tender and moist texture.
Gooey Almond Butter Cake
This Gooey Almond Butter Cake features a buttery almond cake base covered with a gooey almond cream. It’s the perfect blend of tart and cheesecake, with a delicious almond flavor that melts in your mouth.
Gooey Almond Butter Cake
This cake is gooey, soft, buttery, and packed with almond flavor. It combines the essence of an almond tart and cheesecake, with a buttery almond cake base covered with a gooey almond cream that sinks into the cake as it bakes, creating a tender and moist texture.
Ingredients
Almond Cake Base:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter softened (or dairy-free alternative)
- ½ cup almond butter
- ½ cup dairy-free yogurt soy or coconut
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking powder
Gooey Almond Cream:
- ¾ cup almond butter
- ¼ cup honey or agave syrup
- ½ cup dairy-free whipping cream coconut or soy
- ¼ cup powdered sugar
Topping:
- Powdered sugar for dusting
- ¼ cup flaked almonds toasted
Instructions
Prepare the Cake Base:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the almond butter and mix until well combined.
- Mix in the dairy-free yogurt and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Spread the batter evenly into the prepared cake pan.
Prepare the Gooey Almond Cream:
- In a medium bowl, whisk together the almond butter, honey or agave syrup, dairy-free whipping cream, and powdered sugar until smooth and creamy.
Assemble the Cake:
- Pour the gooey almond cream over the cake batter, spreading it evenly.
Bake the Cake:
- Bake for 35-40 minutes, or until the edges are golden and the center is set but still slightly gooey.
- Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Finish and Serve:
- Dust the cooled cake with powdered sugar and sprinkle with toasted flaked almonds.
- Slice and serve at room temperature.
- Enjoy this tender and moist Gooey Almond Butter Cake!
Notes
- Almond Butter: You can make your own almond butter by blending roasted, unsalted almonds until smooth.
- Serving: This cake is best served at room temperature for the ultimate gooey texture.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.