Gooey, soft, and buttery with a rich almond flavor, this cake is a perfect blend of an almond tart and cheesecake. It starts with a buttery almond cake base that’s topped with gooey almond cream. As it bakes, the cream sinks into the cake, creating a tender and moist dessert that’s bursting with almond goodness.
First, we whisk butter and sugar together, then add almond butter for that rich, nutty flavor. Yogurt binds everything together before we fold in the dry ingredients. The gooey almond cream is poured on top and baked until golden. After it sets, we finish with a dusting of powdered sugar and flaked almonds. The result is the gooiest almond cake that almost melts in your mouth.
This cake is gooey, soft, buttery, and packed with almond flavor. It combines the elements of an almond tart and a cheesecake with a buttery almond cake base and a gooey almond cream topping.
Eggless Almond Butter Cake
This Eggless Almond Butter Cake is gooey, soft, and packed with almond flavor. It features a buttery almond cake base covered with a gooey almond cream that sinks into the cake as it bakes, creating a tender and moist texture.
Eggless Almond Butter Cake
Ingredients
Cake Base:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup dairy-free butter softened
- ½ cup almond butter
- 1 cup dairy-free yogurt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp baking powder
- ¼ tsp salt
Gooey Almond Cream:
- ½ cup almond butter
- ¼ cup granulated sugar
- ¼ cup canned coconut milk full-fat
- 1 tsp almond extract
Topping:
- Powdered sugar for dusting
- Flaked almonds for garnish
Instructions
Prepare the Cake Base:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, cream together the softened dairy-free butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the almond butter and continue to mix until well combined.
- Mix in the dairy-free yogurt, vanilla extract, and almond extract until smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
Prepare the Gooey Almond Cream:
- In a medium bowl, whisk together the almond butter, granulated sugar, coconut milk, and almond extract until smooth.
- Pour the gooey almond cream over the cake batter in the pan, spreading it evenly.
Bake the Cake:
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes.
Serve:
- Dust the top of the cake with powdered sugar and garnish with flaked almonds.
- Serve warm or at room temperature.
Notes
- Almond Butter: Ensure the almond butter is smooth and well-mixed for the best texture in both the cake and the cream.
- Coconut Milk: Full-fat coconut milk provides a rich and creamy texture for the almond cream.
- Serving: This cake is best enjoyed warm for the ultimate gooey texture.