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Pies & Plates’ Gluten Free Gooey Butter Cake

June 17, 2014

Pies & Plates’ Gluten Free Gooey Butter Cake


Use 10” spring form or cheesecake pan. Preheat oven to 350º F. 

Cake base: 

1/2 cup butter

3 ounces unsweetened gluten free chocolate

3/4 cup sugar

1/2 cup brown rice flour

1/2 teaspoon xanthum gum

3 eggs

1 teaspoon vanilla


Cake filling:

Cream Cheese  8 ounces

Eggs   1 whole

Vanilla   1 tsp vanilla

Powder Sugar  4 cups

Melted Butter  1/4 cup

Cocoa 1/4 cup

Chocolate Chips 1/3 cup (optional)

Chopped Pecans 1/3 cup (optional)


Cake Base Prep:

Melt chocolate and butter in microwave about 30 seconds, then stir until smooth.  Place rice flour, sugar and xanthum gum in a mixing bowl and blend (or sift dry ingredients).  Add eggs, chocolate and vanilla and mix well. Pour batter into a baking pan that has been prepped with oil or butter (don’t use a baking spray that has flour in it).  Bake base about 10 minutes.  Meanwhile prepare the filling.

Cake Filling Prep:

Cream the cream cheese in mixer.   Add eggs one at a time, scraping bowl half way through.  Add vanilla, powdered sugar and cocoa.  Mix well.   Add melted butter.  Mix well. Spread the filling over the warm base.  Sprinkle the chocolate chips and pecans on top (optional).  Return cake to oven.  Bake 15 minutes then rotate the pan in the oven and bake 10 minutes more.   

Remove from oven and let cake cool completely before removing from pan.  Optional:  Top with drizzled caramel or whatever toppings you want.  Great served with a dollop of whipping cream or ice cream on the side.  Note that you can warm a single slice of gooey butter cake in the microwave but don’t leave it in more than 10 seconds or the filling will melt.  You don’t want it hot, just room temp or luke warm!


Credit: Pie & Plates

Cape Coral, FL

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