Swedish Sticky Chocolate Cake (Kladdkaka)

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Inspired by a Swedish classic, this cake is one of the easiest and most delicious you can make. It has the rich flavor of a chocolate cake you love, combined with the gooey texture of a molten lava cake. With a perfectly crisp top and a super soft middle, it’s like a fudgy brownie.

My recipe is egg-free and dairy-free, and the best part is, you only need 6 ingredients. If you’re looking for an impressive yet simple dessert for Valentine’s Date night, you have got to try this.

This cake is rich, gooey, and incredibly easy to make with only six ingredients. It’s egg-free, dairy-free, and perfect for a special dessert like Valentine’s Date night.

Swedish Sticky Chocolate Cake (Kladdkaka) (Egg-Free, Dairy-Free)

This Swedish Sticky Chocolate Cake (Kladdkaka) has the rich flavor of a chocolate cake with the gooey texture of a molten lava cake. It has a perfectly crisp top and a super soft middle, similar to a fudgy brownie.

Swedish Sticky Chocolate Cake (Kladdkaka)

Course Dessert


  • 1 cup granulated sugar
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ tsp salt
  • ½ cup melted coconut oil or vegetable oil
  • ¼ cup plant-based milk almond, soy, or oat


Prepare the Cake Batter:

  • Preheat your oven to 350°F (175°C).
  • Grease and line an 8-inch round cake pan with parchment paper.
  • In a large bowl, whisk together the sugar, flour, cocoa powder, and salt until well combined.
  • Add the melted coconut oil and plant-based milk to the dry ingredients, mixing until just combined. Do not overmix; the batter should be thick and sticky.

Bake the Cake:

  • Pour the batter into the prepared cake pan and spread it evenly.
  • Bake for 20-25 minutes, or until the top is crisp and a toothpick inserted into the center comes out with a few moist crumbs. The center should be gooey but not liquid.
  • Allow the cake to cool in the pan for 15 minutes.


  • Run a knife around the edges of the pan to loosen the cake.
  • Invert the cake onto a serving plate.
  • Dust with powdered sugar if desired and serve warm.


  • Plant-Based Milk: Any plant-based milk works well for this recipe, such as almond, soy, or oat milk.
  • Serving: This cake is best served warm for the ultimate gooey texture. Pair it with a scoop of dairy-free ice cream or a dollop of coconut whipped cream for an extra indulgent treat.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.

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