Vegan Gooey Butter Cake
This St Louis dessert classic is made vegan using tofu! Dusted with powdered sugar and moist and 'gooey' in the middle.
Ingredients
- 1 package of vegan yellow cake mix (about 18oz) I used the Arrowhead Mills brand
- ½ cup House Foods Tofu, soft (replaces 1 egg)
- 16 tablespoon vegan butter, melted (2 sticks of vegan butter)
- 8oz vegan cream cheese
- 1 cup House Foods Tofu, soft (replaces 2 eggs)
- 1 teaspoon vanilla extract
- 16 oz. organic powdered sugar (about 2 cups)
- On top: powdered sugar for dusting
- 9 x 9 inch baking dish (or similar)
Instructions
- Preheat oven to 350 degrees. and grease your baking dish.
- Combine the cake mix, ½ cup soft tofu and 8 tablespoons of melted vegan butter (1 stick). Blend using a hand mixer. When mixture is moistened, dry and crumbly pour it into a lightly greased baking pan. Use your fingers or the back of a spoon to pat down the mixture a bit.
- Add the remaining melted vegan butter (1 stick), vegan cream cheese, 1 cup soft tofu, 1 teaspoon vanilla and 16oz powdered sugar to the large mixing bowl. (You do not need to rinse out the bowl.) Using the same mixer, beat until smooth.
- Pour this mixture over top the dry mixture in the pan.
- Bake for 40-50 minutes, or until the edges very lightly brown. Try not to over bake the cake if you want it nice and ‘gooey.’
- When cake is ready, allow it to cool completely before slicing and serving. Chilling in the fridge for a few hours or overnight is even better. To serve: dust with powdered sugar.