St. Louis Gooey Butter Cake

15 minutes
50 minutes
Show nutritional information
This is our estimate based on online research.
Fat:20 g
Carbohydrates:17 g
Protein:5 g
Calculated per serving.

Serves: 24

Serves: 24decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 375 degrees.
  2. In a KitchenAid mixer, cream the butter and maple sugar.
  3. Add the eggs one at a time, combining with the butter and sugar in the KitchenAid mixer.
  4. Add the coconut milk and the first teaspoon of vanilla extract, and continue to mix until the wet ingredients are combined.
  5. Slowly add the almond flour, one cup at a time, and continue to blend.
  6. Slowly add the arrowroot flour to the batter, and combine.
  7. Add the baking powder, and salt to the batter, and continue to combine until smooth.
  8. Line a 9x13 inch baking dish with parchment paper, and pour the batter into the dish. Smooth the batter until it is in an even layer.
  9. Bake the cake for 30 minutes at 375 degrees, and then turn the oven down to 350 degrees. Continue to bake for a remaining 10-15 minutes, or until a toothpick comes out clean when tested.
  10. Give your kitchen mixer a good wash, to prepare for making the topping.
  11. While the cake is baking, add the cream cheese, powdered sugar (or your choice of sweetener), and the second teaspoon of vanilla extract to the KitchenAid mixer, and blend until smooth.
  12. Remove the cake from the oven and allow to cool slightly.
  13. Top the cake with the cream cheese mixture, and carefully smooth to cover as much as the cake as possible.
  14. Place the cake back in the oven and cook for an additional 5 minutes. Remove from oven and smooth the gooey topping over the entire cake evenly.
  15. Allow cake to cool, dust with additional powdered sugar if desired, and slice into small squares.

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  1. RosiePosie
    Supporting Member
    May 8, 2013

    This looks so good, I can’t wait to try it! Perfect for Spring.

  2. May 15, 2013

    Thank you! Thank you! Thank you! It was my daughter’s 8th birthday at the weekend and I had been wracking my brains and trawling the website for a healthy wheat-free birthday cake and had opted to do something rather convoluted with teff flour. And then your post dropped into my mailbox – what great timing! We made this cake. We decorated this cake. We loved this cake! It was such a huge success my son has asked for the same for his birthday. Even my fussy in-laws asked for a second slice. If that isn’t a seal of approval (along with the kids of course), I don’t know what is. So thank you Hayley and Bill and keep up the great work. To everyone else who reads this, I have three words…

  3. May 15, 2013

    Make this cake!

  4. Jennifer
    May 17, 2013

    What luck that I logged on this morning – I need to make a cake to take in to my daughter’s school and this looks perfect.

    Love your book! Absolutely great.

  5. todayzlady
    June 19, 2014

    I really want to make this cake, however I want to clarify, Paleo allows for the powdered sugar and cream cheese? I am new and planning meals until I get accustomed to the plan.

  6. June 19, 2014

    Todayzlady – This cake is definitely NOT what most people would consider Paleo. It has grain-free ingredients, but it’s not what anyone would consider “strict” Paleo. It’s just a grain-free dessert. Paleo does not allow for powdered sugar and cream cheese, but not all recipes on this site are paleo. Some are Primal (dairy is allowed), and some are just grain-free (which also allows for sugar). People following the paleo lifestyle often cross borders and eat Primal and grain-free recipes on occasion.

    Hope this is helpful!

  7. todayzlady
    June 19, 2014

    Well that helps tons… I am putting it on my list for “Enjoy” once the weight loss goals are accomplished.

    1. June 19, 2014

      Sounds like a plan! Good luck! đŸ™‚

  8. lucillevanhouten
    December 27, 2014

    I would like to make this with a dairy free cream cheese. I assume a cashew cream cheese would work. My only question is do I need to refrigerate the cashew cheese before spreading on the cake for the best effect? Thanks for this great website and all your great Instagram photos!

  9. Kjschaapveld
    June 2, 2017

    I made this. I made cashew cheese and mixed a small amount of maple syrup with it and topped it with sliced strawberries for a quick shortcake. It was delicious

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