Swedish Sticky Chocolate Cake (Kladdkaka)
Ingredients
- 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
Instructions
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.
Serve:
- 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.
Notes
- 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.