Indulge in this rich, velvety vegan gooey butter cake that combines traditional flavors with a delightful coconut twist. Perfect for any occasion, this dessert is sure to impress with its gooey center and unique flavor profile!
Ingredients
- For the crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup coconut oil, melted
- ¼ teaspoon salt
- 1 tablespoon non-dairy milk
- For the filling:
- 1 cup vegan cream cheese, softened
- 1 cup coconut sugar
- 1 cup non-dairy milk
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon turmeric (for color, optional)
- Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with coconut oil.
In a mixing bowl, combine the all-purpose flour, powdered sugar, melted coconut oil, and salt. Mix until the ingredients come together into a smooth dough.
Press the dough evenly into the bottom of the prepared baking dish to form the crust layer.
In another bowl, beat the vegan cream cheese until smooth. Gradually add the coconut sugar, mixing until well combined.
Add the non-dairy milk, cornstarch, vanilla extract, turmeric (if using), and a pinch of salt to the cream cheese mixture. Blend until the mixture is creamy and well mixed.
Pour the filling evenly over the crust in the baking dish, spreading it gently to cover the entire surface.
Bake in the preheated oven for 40-45 minutes, or until the top is lightly golden and the edges are set while the center remains gooey.
Remove from the oven and allow to cool for at least 30 minutes before slicing into squares.
Serve warm or at room temperature, dusted with additional powdered sugar if desired. Enjoy your gooey vegan butter cake with a hint of coconut flavor!