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Gooey Butter Cake Made With Tofu

This St. Louis classic cake is quite the treat!

Recipe Courtesy of Kathy Patalsky and House Foods

This St. Louis classic cake is quite the treat, and using delicious silken tofu allows for a vegan version. Dusted with powdered sugar and moist and ‘gooey’ in the middle, this cake is easy and fun to make! Dress it up by serving it a la mode or with some chocolate or berry sauce on top!


For the Gooey Butter Cake

  • 1 Package yellow cake mix, vegan
  • 1/2 Cup tofu, such as House Foods Tofu, soft (replaces one egg)
  • 16 Tablespoons vegan butter, melted
  • 8 Ounces vegan cream cheese
  • 1 Cup tofu, such as House Foods Tofu, soft (replaces two eggs)
  • 1 Teaspoon vanilla extract
  • 16 Ounces powdered sugar (around two cups)


For the Gooey Butter Cake

Preheat oven to 350 degrees.

Combine the cake mix, ½ cup soft tofu and 8 Tablspoon 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 tsp 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 into a 9 x 9 baking dish.

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.