Vegan kladdkaka (Swedish sticky chocolate cake)
30 min · 3 g protein · 218 cals / serving
Sweden's favourite gooey chocolate cake, made without eggs or butter: crisp on top, sticky and fudgy in the middle, and deeply chocolatey from a generous amount of cocoa. Half the sugar is swapped for finely powdered erythritol, and each slice comes with fresh raspberries and a spoonful of cold oat yogurt.
Ingredients
- 3/4 dl canola oil
- 1 dl granulated sugar, strösocker
- 1 1/4 dl erythritol, finmalet (powdered)
- 1 dl unsweetened soy milk, osötad
- 1 tsk vanilla extract, eller 1 tsk vaniljsocker
- 1 1/2 dl all-purpose flour (bleached)
- 5 msk cocoa powder, 10–15% fat
- 1 krm salt
Till servering
- 4 dl raspberries, färska eller tinade
- 2 dl plain oat yogurt, 2.2% fat, fortified, naturell havregurt eller sojayoghurt
Steps
- Heat the oven to 345°F. Grease a round springform tin, about 22 cm across, and dust it with a little cocoa.
- Whisk the rapeseed oil, sugar, powdered erythritol, soy milk and vanilla in a bowl for a minute, until the sugar has mostly dissolved and no grains of sweetener remain.
- Sift in the flour, cocoa and salt and stir just until no dry flour is left. The batter should be thick and glossy; do not beat it.
- Pour into the tin, smooth the top and bake in the middle of the oven for 18–22 minutes. It is done when the edge is set and the top is dry, but the middle still wobbles a little when you shake the tin. Let it cool, then chill at least an hour, so the center sets fudgy.
- Cut into eight slices and serve each with raspberries and a spoonful of oat yogurt.
Good to know
Which sweetener?
Finely powdered (finmalet) erythritol, sold in supermarkets and health food shops. Granulated erythritol can stay gritty, so grind it fine in a blender if that is what you have. Allulose, common in American recipes, is not approved for sale in the EU. You can also use 2 dl of ordinary sugar and no erythritol; the cake is then the classic version, a little sweeter and higher in calories, at about 5 instead of 8.
How do I know when it is done?
Ovens differ a lot, so start checking at 18 minutes. The top should look dry and slightly cracked while the center still jiggles. It firms up as it cools; an overbaked kladdkaka turns into an ordinary chocolate cake.
Oat milk instead of soy?
Yes, any plant milk works, at about the same score. Soy gives a slightly richer, more cake-like crumb at the edge.
Alternatives
Per
- Calories
- 212
- Protein
- (4%)
- 3 g
- Fat
- (39%)
- 11 g
- Carbohydrates
- (57%)
- 37 g
- of which sugar
- 12 g
- Fiber
- 3 g
- Sodium
- 68 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1747 kcal goes into the pot and 866 g of ingredients comes out as about 825 g of food: 212 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.