Non-Dairy Bette LeMae

12 Feb

As Valentine’s Day fast approaches, you may be on the lookout for a dessert that says “I love you very much.”  Look no further than Bette LeMae.  If you’ve ever stayed at Ruttger’s Bay Lake Lodge, you may have been lucky enough to have this dessert.  And if you’ve ever spent a summer working at Ruttger’s, you can probably attribute at least a few pounds of weight gain to having Bette LeMae on a regular basis.  A delicious, dense, flourless chocolate cake – Bette is tough to pass up.

Who is Bette?  We don’t know.  But I imagine that she is slightly bossy, and that she wants you to make this right now.

The bad thing about Bette, and I feel like I will be scolded for even saying a negative word about her, is that she is one dairy-laden dish.  For my family, this doesn’t work.  So, to make this special dessert at our house, I’ve come up with a non-dairy variation.  The end result is not quite as solid and dense as the dairy-filled original, but is really wonderful nonetheless.  It requires some time to sit and cool, then cool again, so be sure to plan ahead on this one.

As I plated the desserts and tried to take a photo, they were ripped out of my hands.  By the time I recovered, the plates were practically licked clean.  These shots are the only proof that I made the dish, which mostly illustrates that it is well-loved and impossible to eat slowly.

Non-Dairy Bette LeMae
Recipe adapted from the traditional recipe served at Ruttger’s Bay Lake Lodge
Serving size: 1 slice
Serves: 12

4 oz. non-dairy chocolate chips
2 oz. non-dairy dark chocolate
½ c. boiling water
1-1/3 c. sugar
2 sticks non-dairy butter
5 whole eggs

½ c. soy cream
1-1/2 c. non-dairy chocolate chips


Line a 9-inch cake pan with wax paper on the bottom.  Preheat oven to 350° F.

Bring water and sugar to a rolling boil.  Reduce heat slightly, add chocolate and butter and melt, whisk until well combined. Remove from heat then add eggs slowly, whisking constantly until totally combined.  Pour chocolate mixture into cake pan and place in larger pan filled with hot water.  Bake for 30 minutes in water bath, and then remove from oven.  Allow cake to sit in water bath for 10 minutes, then remove cake pan to a cooling rack and allow to completely cool.

In a saucepan bring soy cream to a boil over medium-high heat.  Add chocolate chips and stir until the chocolate is melted and combined with soy cream.  Turn cake upside down on a plate and remove the wax paper.  Pour glaze over cake and set aside to cool.


Estimated calories:  383 cal/serving

Print it: Non-Dairy Bette LeMae

Print it: Ruttger’s Bay Lake Lodge Traditional Bette LeMae


2 Responses to “Non-Dairy Bette LeMae”

  1. Rose August 29, 2012 at 5:07 am #

    Your non-dairy version of this cake is excellent. I came across your blog when I was looking for something to bake for my kids and their friends. Thanks!

  2. Cindi May 4, 2021 at 11:38 am #

    I’ve been looking for this recipe! We always went to Ruttger’s for Mother’s Day and that was one of the desserts we had to have! Thank you!

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