Healthier Kladdkaka (grain-free, gluten-free, dairy-free)

This kladdkaka, also known as Swedish sticky cake, gets a healthy makeover in this grain-free, gluten-free, dairy-free and 100% whole grain version!

I shared this gluten-free kladdkaka over on Food Fanatic today and couldn’t wait to share it with you all! It’s another recipe from my book and the last one I’ll be posting.

This healthier kladdkaka (Swedish sticky chocolate cake) is grain-free, gluten-free, dairy-free and 100% whole grain! This kladdkaka, also known as Swedish sticky cake, gets a healthy makeover! {grain-free, gluten-free, paleo-friendly, dairy-free and 100% whole grain}

Speaking of which, I have a big favor to ask of you. If you bought the book and have already made a few recipes, I would really, really appreciate it if you could leave a review on Amazon. When I’m browsing cookbooks online, my decision is usually based on the reviews and right now my book could definitely use some more. Thank you so much. :)

I’ve shared quite a few Swedish recipes and this kladdkaka is one of my favorites. Just like kanelbullar, you can find it in just about every other cafe in Sweden. It’s really popular and for a good reason. It’s kind of like a cross between a brownie and a cake and should, unlike my overbaked kladdkaka pictured, be super gooey!

This healthier kladdkaka (Swedish sticky chocolate cake) is gluten-free, grain-free, dairy-free and 100% whole grain!

Kladdkaka is traditionally made with all-purpose flour and butter but by using buckwheat and coconut oil, it was super easy to make grain-free, gluten-free, and dairy-free. And I swear – it’s just as good and you can’t tell any difference! If you don’t have buckwheat, whole wheat flour works just as well for a non-gluten-free version. I’m pretty sure whole spelt would also work well. If anything, it’d just be even gooier!

This healthier kladdkaka (Swedish sticky chocolate cake) is grain-free, gluten-free, 100% whole grain and dairy-free!

This is one ridiculously easy cake to make and the only way you can really mess it up is if you overbake it. I wasn’t paying enough attention when I baked the one pictured and instead of setting the timer for 14 minutes, I set it for 20. People still inhaled it, but it should look a lot moister and gooier. I didn’t really even process that internally until I was editing the pictures and had a close look at the texture. Put a chocolate cake in front of me and all thinking goes out the door, it seems. ;)

If you’re wondering how this cake can be grain-free and whole grain, please read the buckwheat section on my Ingredients page. :)

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65 comments on “Healthier Kladdkaka (grain-free, gluten-free, dairy-free)” — Add one!

  • Anna says
    July 31, 2017 @ 9:47 am

    Thanks for the wonderful recipe! Before I make it can I ask if the 141g is the total amount of buckwheat flour, two tablespoons included? And ahould the half cup of regular butter be melted?

    Reply
    • Erin replies to Anna
      July 31, 2017 @ 10:31 am

      Yes and yes! Hope you’ll enjoy it. :)

      Reply
      • Anna replies to Erin
        July 31, 2017 @ 3:16 pm

        Sure will! Thank you!

        Reply
  • Tracey Swift says
    July 10, 2017 @ 8:34 pm

    Whoop whoop! Super excited have just ordered your cookery book on Amazon :-) I didn’t know about this book, and only found it through your PInterest post! Will definitely post a review after hubby and I have tried a few recipes. Thank you.

    Reply
    • Erin replies to Tracey Swift
      July 12, 2017 @ 8:57 pm

      Thanks so much for ordering the book! I hope you’ll enjoy the recipes. :) And I’d definitely appreciate a review after you’ve tried out some of the recipes! Thanks again. :)

      Reply
  • Lindsey
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    July 8, 2017 @ 2:14 am

    I wanted to share a few substitutions I made. I used 1 cup of Bob’s Red Mill 1 to 1 baking flour in place of the buckwheat flour. I also subbed natural cocoa for dutch cocoa as well and I dropped the sugar to 3/4 cup as my family prefers a darker chocolate taste. (I was out of dutch cocoa) My cake took around 10 minutes to bake. It turned out great with my substitutions. It was super moist and gooey with set edges. Next time, I may check it at the 8 or 9 minute mark to see if I could take it out then. Overall, everyone loved it and it turned out great. Thanks!

    Reply
    • Erin replies to Lindsey
      July 10, 2017 @ 6:44 pm

      I love that GF flour! It’s great to know that it works well. Thanks a bunch for the tip and your feedback! I’ll definitely try it out. So happy you liked the cake! :)

      Reply
  • Sarah says
    June 8, 2017 @ 1:49 pm

    LOVE this recipe, thank you so much for posting it! I was wondering what to do with that half a bag of buckwheat flour in my pantry and now I know! One question though: at the moment, I don’t have any Dutch cacao, only raw cacao powder. Do you think that would work too, or is there a specific reason you are using the processed cacao? Thank you ! X Sarah

    Reply
    • Erin replies to Sarah
      June 10, 2017 @ 9:35 pm

      I’m so sorry I just now saw your comment! Raw cacao should work fine. I used Dutch-process because I like the darker taste. And since the brownies are baked, anyway, the raw stuff is no longer raw. It’s more expensive so I always save that for raw goodies. :) I hope you’ll enjoy the brownies and sorry again for the slow answer!

      Reply
  • Erin says
    May 10, 2017 @ 2:34 am

    Can i sub almond flour for buckwheat flour?

    Reply
    • Erin replies to Erin
      May 11, 2017 @ 8:00 pm

      Unfortunately, nuts flours aren’t interchangeable with non-nut flours. Sorry about that!

      Reply
  • Mira
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    March 14, 2017 @ 10:16 pm

    I was looking for something quick and easy and dairy-free and chocolate-y to make today so I settled for this recipe. It is soooo simple and yet so good! It’s almost gone and yes, 15 minutes was just enough time for it to bake using the buckwheat flour. Thanks for sharing!

    Reply
    • Erin replies to Mira
      March 15, 2017 @ 9:29 pm

      I’m so happy that you enjoyed it and found it quick and easy! It’s one of my favorites. Thanks a ton for your feedback and your nice comment. :)

      Reply
  • Vickie says
    February 6, 2017 @ 4:07 am

    My boyfriend is allergic to coconut, and nearly half the year we are vegan for religious reasons…
    Is there another option besides butter for this recipe?
    Thanks!

    Reply
    • Erin replies to Vickie
      February 7, 2017 @ 11:03 pm

      You could try ghee or vegan “butter” though I haven’t tried either in this recipe so I’m not positive that they’d work.

      Reply
  • Laura says
    December 17, 2016 @ 11:20 pm

    Do you happen to know if there is any other gluten free flour that can be used as I am allergic to buckwheat?

    Reply
    • Erin replies to Laura
      December 18, 2016 @ 8:13 pm

      Hi there! I think that this Gluten-Free 1-to-1 Baking Flour would work well in this, although I haven’t tried it. It’s worked in almost everything else I’ve tried, though. :)

      Reply
      • Laura replies to Erin
        December 19, 2016 @ 1:59 am

        Thank you so much for such a quick response. I am the only one in my family that is gluten free, so I don’t usually make very many treats just for me.

        Reply
        • Erin replies to Laura
          December 19, 2016 @ 11:57 pm

          Then I highly recommend getting some of that flour! You can make one version of the recipe with all-purpose flour and then one version of the same recipe using that GF mix. It’s great stuff. :)

  • Jo Romero
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    November 13, 2016 @ 10:43 pm

    Just wanted to say that I made this for my birthday cake this year – I enjoyed a slice in the garden with a cup of tea! It’s great – really tasty, we all loved it. Thanks for the recipe!

    Reply
    • Erin replies to Jo Romero
      November 14, 2016 @ 10:22 am

      I’m so happy you liked it! I hope you had a great birthday. :) Thanks for your feedback!

      Reply
  • Allison S says
    November 12, 2016 @ 11:12 pm

    I’m wondering if anyone has tried to make throws with a sugar substitute like swerve or truvia? I’m trying to kick the sugar habit but not give up gooey chocolate!!! If I try it, I’ll let you know.

    Reply
    • Erin replies to Allison S
      November 12, 2016 @ 11:51 pm

      I haven’t tried it as I’ve had a hard time with sugar subs but I’d definitely love to hear how it goes! Good luck and I hope you’ll enjoy it. :)

      Reply
  • Meredith says
    November 12, 2016 @ 5:59 pm

    Buckwheat is a grain so this recipe is not grain free and should not be advertised as such

    Reply
    • Erin replies to Meredith
      November 12, 2016 @ 9:54 pm

      Buckwheat is not a grain – it’s a pseudo-grain. Please see the note below the recipe concerning this topic.

      Reply
  • Sara says
    December 11, 2015 @ 10:48 am

    Hi, this recipe looks wonderful! I’ve made it sveral times without noticing that the amount of butter is 1/2 instead of 1/4 but I was adding some milk and it turned just fine ;p . Now I wonder If it will work with coconut flour or not! I should give it a try!

    Reply
    • Erin replies to Sara
      December 11, 2015 @ 6:02 pm

      I’m so happy you like it! :) Coconut flour won’t work as a direct sub (since it’s not really interchangeable with any other flour) so are you planning on using a smaller amount or adding liquid? I’d love to hear how it goes. :)

      Reply
  • Debbie says
    November 11, 2015 @ 1:52 am

    I must’ve done something wrong just don’t know what! I used buckwheat flour and butter. Following the recipe to a t my cake was dry and def not sticky. I was careful not to over mix, before taking it out of the oven I did the tooth pick test but it is so dry:(
    Trying to save it i covered it while still warm and put it in the fridge. Keeping my fingers crossed that it will be better tomorrow. Boohoo

    Reply
    • Erin replies to Debbie
      November 11, 2015 @ 8:54 am

      Oh no! I’m sorry about that. I have no idea what the problem could have been. Maybe it was an issue with the ingredients? I’ve made some recipes a dozen times without problems and then I switch brands and then it comes out totally different. I hope the cake is still edible! Sorry I couldn’t be more of a help.

      Reply
  • marly says
    November 6, 2015 @ 3:09 pm

    My batter didn’t get very gooey, but very sticky (basically a big lump)..any idea what might’ve gone wrong?

    Reply
    • Erin replies to marly
      November 6, 2015 @ 3:52 pm

      Did you use coconut oil and wait a while before mixing the wet and dry ingredients together? If you did that, sometimes the coconut oil comes to room temperature and then the wet mixture isn’t all that wet, but kind of thick. Did it come out well, though? I hope you’re enjoying it. :)

      Reply
      • marly replies to Erin
        November 6, 2015 @ 4:40 pm

        I used (non dairy) butter..but it wasn’t very hot anymore so maybe thats the problem? The taste is pretty good though :) I will give it another go someday to see if it goes well then

        Reply
        • Erin replies to marly
          November 6, 2015 @ 7:56 pm

          That could be it! If the fat hardens, the batter will be quite thick. Next time, make sure the fat is still warm. :) I’m happy it came out well!

  • lauren
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    June 18, 2015 @ 4:49 am

    I made it with whole wheat flour. Very good. Like a dense brownie. I made it side by side with your peanut butter bars recipe. My kids loved the peanut butter bars and I loved this one!

    Reply
    • Erin replies to lauren
      June 18, 2015 @ 11:01 am

      I’m happy you all enjoyed the recipes! I especially love this one, too. Nice and dense. :) Thanks, as always, for your feedback!

      Reply
  • Joanne says
    June 8, 2015 @ 5:41 am

    Can I make this egg free for my vegan son – I thought of using egg replacer and flaxseed meal (which I often use as my egg replacer).

    Reply
    • Erin replies to Joanne
      June 8, 2015 @ 6:44 pm

      I haven’t ever used egg replacer or flax eggs so I’m afraid I don’t have any experience with that. Sorry about that! Good luck if you try it out. :)

      Reply
  • Angie | Big Bear's Wife says
    June 2, 2015 @ 2:30 am

    Super gooey brownie cake? That’s it! I’m moving to Germany so that we can be neighbors! I’m a brownie lover and I love the fudge like brownies….so from reading about this cake I have a feeling that I would go crazy for it!

    Reply
  • Susan says
    May 29, 2015 @ 11:55 pm

    You over baked it? From your photos, it looks moist and I just want to take a fork to dive right in! I can see why everyone inhaled it. I can’t only imagine how gooey this cake must be cooked 6 minutes less!

    Reply
    • Erin replies to Susan
      May 30, 2015 @ 10:35 am

      Thanks! And yup – it’s supposed to be super gooey. :)

      Reply
  • Paula - bell'alimento says
    May 29, 2015 @ 5:49 pm

    You always introduce me to new and exciting things. This looks delicious.

    Reply
  • Heather / girlichef says
    May 29, 2015 @ 1:09 pm

    Mmmmmm…gooey chocolate. I keep gathering up your recipes featuring buckwheat flour so that I don’t waste the next bag I buy (like I did the last one). This just shot straight to the top of that list!

    Reply
    • Erin replies to Heather / girlichef
      May 29, 2015 @ 7:03 pm

      That’s so nice to hear! Definitely go with a chocolaty dessert when baking with buckwheat. :)

      Reply
  • lauren says
    May 29, 2015 @ 6:41 am

    Erin, do you use coconut oil or butter?

    Reply
    • Erin replies to lauren
      May 29, 2015 @ 3:42 pm

      I’ve made it with both and they work just as well. :)

      Reply
  • Martha @ A Family Feast says
    May 29, 2015 @ 1:11 am

    Like the others who have already commented – I haven’t heard of kladdkaka either – but it looks delicious!

    Reply
  • The Food Hunter says
    May 28, 2015 @ 9:22 pm

    I’ve never heard of this but it sounds wonderful

    Reply
  • Inspired says
    May 25, 2015 @ 7:10 pm

    Hi,

    How come you post so many Swedish recipes(I think it’s awesome btw)? Do you have family or friends there or something?

    Reply
    • Erin replies to Inspired
      May 25, 2015 @ 7:49 pm

      Hej, hej! In high school, I was an exchange student in Hudiksvall and in college, I was an exchange student again in Uppsala. And I go back quite often because I really, really love Sweden and Swedes. :)

      Reply
  • Marie @ Not Enough Cinnamon.com
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    May 25, 2015 @ 11:41 am

    I had never heard of kladdkaka before but the name sounds fun and I definitely want to try your recipe! Perfect to satisfy a chocolate craving :) I made your healthified brownies once and they were delicious, I’m sure this cake will be just as good!

    Reply
    • Erin replies to Marie @ Not Enough Cinnamon.com
      May 25, 2015 @ 7:50 pm

      I’m so happy that you liked the brownies! If you like gooey things like those brownies, I’m pretty sure you’ll love this cake. :) I hope you’ll enjoy it as much as we do!

      Reply
  • Charlotte Moore
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    May 24, 2015 @ 11:24 pm

    Well, needless to say I have never had this. Neither can I pronounce it. HAHA!! It does look good.

    Reply
  • Medeja says
    May 24, 2015 @ 11:05 am

    Looks so moist.. Yummy!

    Reply
  • Nora (A Clean Bake) says
    May 24, 2015 @ 4:12 am

    To me, this cake looks perfect. Granted, I don’t really know how it is supposed to look, but it looks moist and decadent and I want to try it right away! I can’t imagine how I managed to miss this in the book!

    Reply
    • Erin replies to Nora (A Clean Bake)
      May 25, 2015 @ 8:10 pm

      Thanks! And maybe because the picture is terrible in the book? It’s easy to miss! ;)

      Reply
  • June @ How to Philosophize with Cake says
    May 23, 2015 @ 9:43 pm

    Wow that looks incredible! I’ve been meaning to try kladdkaka, this healthy version sounds great :)

    Reply
  • Emma {Emma's Little Kitchen} says
    May 23, 2015 @ 9:17 pm

    Ok, I’ve never had Kladdkaka, but I’m sold. This looks fantastic :)

    Reply

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