Primal Ooey Gooey Cake

I have a really good friend that moved to St. Louis years ago and has never moved back! I go visit her every year, and she always comes home for the holidays.  However, babies change everything!  She wasn’t able to come home over Thanksgiving like usual and I didn’t get down to see her because of my teaching schedule.  So, what do you do when you miss your friend?!  Make food that reminds you of the person, of course!  They have a brewery down in St. Louis called “Schlafly” and she would always bring me home a 6 pack of their coffee stout after returning from her travels abroad.  They carry that stout now at Chalet!  Just my luck!  She would also bring back a St. Louis gooey butter cake.  The cake that I remember has a thinner crust, but this cake is a marriage of that St. Louis gooey butter cake and my family recipe for ooey gooey cake.  This is indulgent to say the least.  Butter, Sugar, Cream Cheese, need I say more?  You can miss people, but having things that remind you of them makes it okay. ;)
Ooey Gooey Cake
1 cup of butter, at room temp
1 cup coconut sugar
3 eggs, at room temp
1 cup full fat coconut milk
1 Tbsp vanilla extract
2 1/2 cups almond flour
1/2 cup tapioca flour
4 tsp baking powder
1/2 tsp salt
16 oz cream cheese, at room temp
1/3 cup honey
1 tsp vanilla
zest from 1 lemon
Preheat oven to 375F. Cream together the butter and sugar.  Add the eggs one at time until combined.  Add the coconut milk and vanilla.  Slowly add the almond flour, tapioca, baking powder, and salt until combined.  Line a 9×13 pan with parchment paper and pour the batter into the dish.
Bake for 30 minutes at 375F, then turn the oven down to 350F and bake for another 10-15 minutes.  A toothpick should come out clean.
Make the cream cheese topping by whipping the cream cheese until slightly fluffed.  Add the honey and whip until creamy.  Add the vanilla until combined.  Fold in the lemon zest.
Once baked, allow the cake to cool slightly before adding the topping.
Allow the cake to cool before serving!

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