Kladdkaka Recipe (gluten-free, vegan options)
Servings 12
Kladdkaka, also known as Swedish chocolate sticky cake, is amazingly gooey, delicious and only calls for 8 ingredients. This recipe includes a traditional (and whole wheat) option as well as gluten-free, dairy-free and vegan versions.
Ingredients
- 1 cup + 2 tablespoons (141 grams) flour see notes
- 1/2 cup (58 grams) Dutch-process cocoa powder sifted if lumpy; I think Hershey's Special Dark Cocoa Powder would also work
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs 50 grams each out of shells, room temperature; or 2 chia eggs for vegan, see notes
- 1 cup (200 grams) granulated sugar or tightly packed coconut sugar
- 1/2 cup (113 grams) refined coconut oil melted, see notes; or 1/2 cup (113 grams) butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease the sides of an 8" (20 cm) round cake pan and line the bottom with parchment paper.
- In a medium mixing bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside.1 cup + 2 tablespoons (141 grams) flour, 1/2 cup (58 grams) Dutch-process cocoa powder, 2 teaspoons baking powder, 1/4 teaspoon salt
- In a large mixing bowl, mix together the remaining ingredients (eggs through vanilla). It's okay if the mixture starts to separate. It'll come together after you add the dry ingredients.2 large eggs, 1 cup (200 grams) granulated sugar, 1/2 cup (113 grams) refined coconut oil, 1 teaspoon vanilla extract
- Add the dry mixture to the wet and stir just until combined. It'll likely be very thick and sticky.
- Pour the batter in the prepared pan and bake for 14 minutes or a toothpick inserted in the very edge of the cake comes out clean. (A toothpick inserted in the middle will come out wet.) The edges should be crisp and the middle still moist and sticky. It'll look underbaked but it won't be totally liquidy.
- Let the cake cool for 10 minutes in the pan, and then run a paring knife around the edge of the pan.
- Invert the cake onto a serving plate and remove the parchment paper (if using a springform pan, no need to invert). If you made the gluten-free version, it may be a little gritty while still warm. Let it cool and the grittiness will go away.
- Serve warm, room temperature, or cold. Store in an airtight container for up to 2 days or refrigerate for 5 days.
Notes
- For the flour, you can use 1 cup + 2 tablespoons (141 grams) light buckwheat flour or 1 cup + 2 tablespoons (155 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour for gluten-free or for a non-GF version, use 1 cup (125 grams) whole wheat flour or all-purpose flour.
- To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. So for this recipe, use 2 tablespoons ground chia seeds + 5 tablespoons water. Let sit 5 minutes or until goopy like an egg.
- You can use unrefined if you don't mind a bit of a coconut taste. Coconut oil must be used for this recipe to be dairy-free / vegan.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- You can slice this however you like, but the nutrition information has been calculated based on there being 12 slices.
Nutrition
Calories: 213kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 159mgPotassium: 193mgFiber: 4gSugar: 9gVitamin A: 40IUCalcium: 57mgIron: 2mgNet Carbs: 26
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