Vegansk kladdkaka glutenfri

The toothpick test definitely does not work here.

Substitution questions about this kladdkaka?

Can I use something instead of the four listed flours?

I’ve “only” tested this recipe with the four flours listed.


Using a liquid sweetener wouldn’t work because it’d make the cake more cakey, and it’d lose its gooiness.

Can I use something instead of coconut oil or butter?

I never use it, but I’m guessing ghee would work! Grease a 20 cm (8-inch) round cake pan with vegan butter and line the bottom with parchment paper.

  • Melt the vegan butter in a small saucepan over low heat.

  • In a large bowl, whisk together sugar, gluten-free flour, cocoa powder, and salt.

  • Pour in the melted butter and plant-based milk.

    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). I imagine a flax egg would also work.

    If you don’t have buckwheat, whole wheat flour and all-purpose flour work just as well for a non-gluten-free version.

    You could try another gluten-free baking blend that’s meant as a 1:1 sub for all-purpose flour, but since I haven’t tried them, I can’t say they’d work as well as the one I used (from Bob’s Red Mill).

    Can I use regular cocoa powder or does it have to be Dutch-process?

    I have another recipe, these zucchini brownies, and some people have mentioned how when they make them with regular cocoa powder, they’re more cakey and less gooey.

    This recipe includes a traditional (and whole wheat) option as well as a gluten-free, dairy-free and vegan version.

    I’ve mentioned this in a few posts, but I was an exchange student in Sweden twice.

    Kladdkaka, also known as Swedish chocolate sticky cake, is amazingly gooey, delicious and only calls for 8 ingredients.

    It’s kind of like a cross between a brownie and a cake, and it’s super gooey!

    This cake is great on its own, with a scoop of vanilla ice cream, whipped cream or with just a light dusting of powdered sugar. This paleo vegan vanilla sauce would be great on this cake!

    Kladdkaka is traditionally made with all-purpose flour and butter, but by using buckwheat and coconut oil, it was super easy to make gluten-free and dairy-free.

    Hope you’ll enjoy it. And the next. In case some of you were wondering where I met my German! Valet av glutenfritt mjöl tycker jag spelar stor roll i en kladdkaka. Store in an airtight container for up to 2 days or refrigerate for 5 days.

    • For flour, you can also use 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 or all-purpose flour.
    • To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water.

      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.

    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

    Tag me today!

    Mention @texanerin or tag #texanerin! And ate half of Mr. T’s kanelbulle (cinnamon bun). I added a twist with Vegan Delights’ Peanut Fudge Crunch Bar, but it’s just as delicious plain or topped with a scoop of vegan vanilla ice cream.

    Perfect for fika, celebrations, or any cozy evening with a cup of coffee.

    Gooey Chocolate Cake (Vegan & Gluten-Free)

    Gluten fri & Vegansk Kladdkaka

    Print Recipe Pin Recipe

    • 150 g vegan butter ⅔ cup
    • 260 g sugar 1 ¼ cups
    • 180 g gluten-free flour 1 ½ cups
    • 75 g cocoa powder ¾ cup
    • 120 ml plant-based milk ½ cup
    • 1 pinch salt
    • Optional: 1 bar Vegan Delights Peanut Fudge Crunch roughly chopped

    • Preheat your oven to 175°C (350°F).

      The batter should be thick and glossy.

    • Fold in or top with chopped Vegan Delights Peanut Fudge Crunch for a nutty caramel twist.

    • Spread the batter evenly in the prepared pan and bake for 20 minutes. Istället för ägg använder jag kikärtsspad och istället för vetemjöl använder jag rismjöl.