Today I’m sharing my healthier (but just as heavenly) version of a Gooey Butter Cake – I’m calling it Gluten-free & Gooey Butter(less) Cake. Before I dive into the recipe (uh . . . figuratively and literally), let me tell you how this sweet treat came to life . . . ‘cause I usually don’t make a lot of cakes.
So, last week I celebrated my 25th wedding anniversary with the super decadent Banana Foster Butter Cake at Eddie V’s Seafood Restaurant– it’s loaded with fat and sugar (as the name more than hints) and was topped with caramel, whipped cream and butter pecan ice cream. It didn’t take long to remember just how delicious this style of ooey, gooey, butter batter sticky cake actually is – in the past I had made Paula Deen’s version – she’s the Queen of Butter, y’all!
Not that I have anything against butter or cream cheese or even a bit of actual sugar in moderation – but, there is absolutely no moderation in these traditional recipes — a modest sized piece with no toppings is pushing 600 calories! That’s fine every 25 years (haha), but not every weekend. I surfed the internet looking for a healthier butter cake, a preferably one that was gluten-free and lower in sugar so all my family and friends could partake in the cake partaaaay! I found a reasonably good-sounding Bobby Flay riff (however, not gluten-free) and a few other “meh” makeover recipes as well. Naturally, in the end, I did my own thing based on the concepts and am more than pleased with the results.
Apparently everyone else was pleased too, not a single slice from this Gluten-free & Gooey Butter(less) Cake I made over the weekend for my Mama’s birthday.
And, according to calculations, my version has 188 calories per serving and 8 grams of fat while the, ahem, Southern Lady version has 545 calories and 28 grams of fat for the same size serving! Both nutrition counts are calculated without toppings or a la mode!
Today my gluten-free cake is shown with strawberries to keep it lighter, but I’ve also done bananas and caramel sauce.
I’m also a big fan of this gluten-free Banana Foster Upside-Down Cake from Cooking Light! Check it out!
What would you put on top of your Gooey Butter Cake? What is your go-to dessert for celebrations? How many years have you been married, if you’d like to share! XOXO — Jennifer
Gluten-free and gooey, this healthier take on the super rich and decadent Butter Cake is also lower sugar and fat. Perfect for spring celebrations!
Course:
Dessert
Cuisine:
American
Servings: 12 servings
For crust:
-
2
cups
gluten-free flour blend*
-
1/2
teaspoon
xanthan gum
*if not already an ingredient listed in the flour blend)
-
1/4
cup
ground golden flaxseed
-
3/4
cup
sugar substitute meant for baking with ½ cup = 1 cup sugar ratio
(like Truvia)
-
1/2
teaspoon
salt
-
1
tablesppon
gluten-free baking powder
-
1/2
cup
milk of choice
-
1
tablespoon
coconut oil
-
1
large
egg
For filling:
-
8
ounces
Neufchatel cream cheese
-
1/4
cup
plain no-fat Greek yogurt
-
1
tablespoon
coconute oil
-
1
teaspoon
vanilla extract
-
3/4
cup
powdered sugar
-
Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
-
For the “crust” mix together gluten-free flour blend, xanthan gum (if needed), flaxseed, sugar substitute, salt and baking powder in a large bowl. Add milk, oil and egg to dry ingredients and use a spatula to mix until smooth. Scrape the mixture into the prepared pan and spread around evenly.
-
For “filling,” beat the Neufchatel cheese until smooth. Beat in the yogurt, butter, vanilla and sugar. Spread over the cake mixture. Place springform pan on a rimmed baking sheet (in case of leakage) and bake on center rack for 40 to 45 minutes. Remove from oven with filing is mostly set, but center still looks a little gooey.
-
To serve, remove side of springform pan and dust with powdered sugar. Serve with preferred toppings, recommendations include berries, candied nuts, caramel sauce or fruit preserves and syrups.
