It seems like every child in Sweden is capable of making kladdkaka on their own by age 8. Kids grow up helping Mom and Grandma bake this wonderful and simple treat. In fact, most people I know have made kladdkaka so many times that they don’t even need to measure the ingredients.
I, on the other hand, don’t bake often, so I need to measure. And I need a recipe. Baking is math and science. I suck at math and science. Cooking is art, music, and history — much more my style!
“Kladdkaka” could be literally translated as sticky or gooey cake – something like soft brownies. Yum. Even the name conjures up deliciousness and great memories. In our poorly-equipped dormitory kitchen at the seminary I attended in Sweden in the 1980’s, someone was always throwing together a batch of kladdkaka for evening fika.
In my limited, baking-panic-stricken brain, I use a 3-bowl method to make kladdkaka – one bowl to whisk together the eggs, sugar, and vanilla, another for the flour and cocoa, and a third (usually a mini saucepan) for melting butter. Some people are less stressed than I am while baking, and can do it in one bowl. I, however, have a dishwasher and am not afraid to use it. 😂
This adorable coffee set with milk pitcher is on loan from our daughter while she lives outside of Stockholm. The Swedish tea cloth is also a gift from her. So much better than a trip to the mall!
This recipe uses my gluten free flour mix, but basically any flour blend will work.
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Swedish Kladdkaka (Sticky Cake) Gluten Free
- Total Time: 30 minutes
- Yield: 8 1x
Description
Easy. Quick. Chocolatey. Mmmm.
Ingredients
- 2 eggs
- 1 cup sugar
- 3/4 cup gluten free flour mix
- 5 Tbsp cocoa
- 7 Tbsp butter
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (if desired — and I always “desire” more chocolate!)
Instructions
- Preheat oven to 350 degrees, and prepare a round cake tin by buttering liberally
- Whisk together eggs and sugar, then stir in vanilla
- In a separate bowl, combine the flour mix and cocoa
- Melt the butter in a saucepan
- Stir together the egg mixture and the dry ingredients until well-combined, then gently stir in the melted butter
- Pour into buttered pan and sprinkle with choccolate chips
- Bake at 350 degrees for 20-25 minutes
- Prep Time: 5 minutes
- Cook Time: 25 minutes
And for my friends in Sweden (I hope you will tell about your kladdkaka recipe!):
Kladdkaka
- 2 ägg
- 2 dl socker
- 1 1/2 dl mjöl
- 5 msk kakao
- 100 smör
- 1 tsk vanilj
Steg för steg
- Sätt ugnen på 175 grader
- Smält smöret i en liten kastrull
- Rör samman ägg och socker
- Rör samman kakao och den glutenfria mjölmixen, och rör i ägg blandningen
- Tillsätt det smälta smöret
- Häll smeten i en smord form och grädda i 20-25 minuter
