Vegansk kladdkaka glutenfri

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. The first time was when I was in the 10th grade.

Then I went back for 3 months the next summer, and then visited again the next summer. Istället för ägg använder jag kikärtsspad och istället för vetemjöl använder jag rismjöl.

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. :) If you try out this kladdkaka, I’d love to hear how you like it!

    And here are a few resources if you’re new to the vegan or gluten-free diet:

    Kladdkaka Recipe (gluten-free, vegan options)

    Servings 12

    Prep Time 15 minutesmins

    Cook Time 14 minutesmins

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

    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).


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

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

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    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. And ate half of Mr. T’s kanelbulle (cinnamon bun). 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.

    Let it cool and the grittiness will go away.

  • Serve warm, room temperature, or cold. When you take the cake out of the oven, it will still be gooey in the middle.

    Hopefully you can tell by the photos! So I’m hesitant to recommend it here. The cake should look set on the edges but slightly soft in the center.

  • Let cool completely in the pan — it will firm up as it cools.

    I’m pretty sure whole spelt would also work well. Serve as is, or top with vegan whipped cream or vanilla ice cream.

    • For the perfect gooey texture, don’t overbake — kladdkaka is meant to be a little sticky inside.Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days.Gluten-free flour blends vary — if yours is very starchy, you can reduce the amount slightly.

    Nyttig vegansk glutenfri kladdkaka på mandelmjöl

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    It’s the kind of dessert that feels effortlessly homemade: one bowl, a few simple ingredients, and no need for perfection.

    Thanks. Valet av glutenfritt mjöl tycker jag spelar stor roll i en kladdkaka.