Swedish Sticky Chocolate Cake (Kladdkaka)

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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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