Gooey Butter Cake Recipe

Flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness to both the base and the topping.

Vegan butter: A plant-based alternative to traditional butter, used in both the base and the topping.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Non-dairy milk: Keeps the recipe vegan while adding moisture to the topping.

Cornstarch: Acts as a thickening agent in the topping.

Vanilla extract: Adds a rich, aromatic flavor to the topping.

When mixing the flour, sugar, melted vegan butter, baking powder, and salt for the cake base, make sure to use a spatula or wooden spoon to ensure all ingredients are evenly incorporated. This will help create a uniform base that bakes evenly. For the topping, whisk the cornstarch into the non-dairy milk before adding it to the other ingredients. This step ensures the cornstarch is fully dissolved, preventing any lumps and resulting in a smoother, gooey topping.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• baking powder - Substitute with baking soda and vinegar: Use ¼ teaspoon baking soda and ½ teaspoon vinegar to create a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich flavor and moisture.

• vegan butter - Substitute with avocado: Mashed avocado can provide creaminess and healthy fats, though it may slightly alter the flavor.

• non-dairy milk - Substitute with almond milk: Almond milk is a popular non-dairy option that works well in baking.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a similar thickening agent that is also gluten-free.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to baked goods.

• salt - Substitute with Himalayan pink salt: Himalayan pink salt offers trace minerals and a slightly different flavor.

• Allow the gooey butter cake to cool completely at room temperature before storing. This helps maintain its texture and prevents condensation from making it soggy.

• Once cooled, cut the cake into individual servings. This makes it easier to grab a piece whenever you crave a sweet treat.

• For short-term storage, place the pieces in an airtight container. You can keep the container at room temperature for up to 2 days. If you prefer a chilled dessert, store it in the refrigerator for up to a week.

• To freeze, wrap each piece of gooey butter cake tightly in plastic wrap. This prevents freezer burn and keeps the cake fresh.

• After wrapping, place the pieces in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When you're ready to enjoy a piece, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave it on a low setting for 20-30 seconds.

• If you prefer a warm dessert, reheat the thawed cake in the oven at 300°F (150°C) for about 10 minutes. This will bring back its delightful gooeyness.

• Always check the cake for any signs of spoilage before consuming, especially if it has been stored for an extended period.

• Preheat your oven to 300°F (150°C). Place the gooey butter cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place a slice of gooey butter cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds, checking to ensure it doesn't overheat.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the gooey butter cake on a piece of parchment paper or directly on the toaster oven tray. Heat for about 10 minutes or until it reaches your desired warmth.

• For an air fryer, set it to 300°F (150°C). Place the gooey butter cake in the basket, ensuring it doesn't overlap. Heat for 5-7 minutes, checking halfway through to ensure it doesn't get too crispy.

• Oven: Used to bake the gooey butter cake at a consistent temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the ingredients for both the cake base and the topping.

• Measuring cups: Necessary for accurately measuring the flour, sugar, vegan butter, and non-dairy milk.

• Measuring spoons: Used to measure smaller quantities like baking powder, salt, cornstarch, and vanilla extract.

• Baking pan: The container in which the cake mixture is pressed and baked.

• Spatula: Useful for mixing ingredients and spreading the cake base evenly in the baking pan.

• Whisk: Helps to mix the topping ingredients smoothly and ensure they are well combined.

• Cooling rack: Allows the cake to cool evenly after baking, preventing it from becoming soggy.

Prepare ingredients in advance: Measure and set out all ingredients before you start. This will streamline the cooking process.

Use a food processor: Quickly mix the cake base ingredients using a food processor to save time.

Melt butter in the microwave: Melt the vegan butter in the microwave instead of on the stove to speed things up.

Line the baking pan: Use parchment paper to line the baking pan for easy cleanup and quick removal.

Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.