A Vegan Twist on Traditional Swedish Kladdkaka

Kladdkaka, the rich gooey wonder of a chocolate cake that has been in my life since birth. This fudgy chocolate cake is luxurious and loved in my home — especially with my daughter, who as a follower of her mother’s footsteps adores this Swedish tradition. When we went into our plant-based lifestyle, the last thing I wanted anyways was to remake and consume my favorite Kladdkaka as a Traditional one with any processed white sugar — but with natural sweetener in mind which resulted us making this version using some agave syrup.

This was our path to creating a vegan Kladdkaka, as satisfying and indulgent in its richness characteristic of the original — but making it gentle for both your body experience + that way less naughty. → Read more on this over here;) If you are looking to eat a better version of this popular Swedish dish or just want to experience vegan chocolate cakes that does not add bad sugars, then prepare these delicious Chocolate Balls Vegan.

Vegan Kladdkaka , the perfect Fika companion

Kladdkaka is the ultimate in Swedish baking. I mean, what is not to love about the sticky, sweet, gooey center and crispy edges? KLADDKAKA is the most luxurious indulgence you can imagine, perfect for fika or for any celebration. What could make it more enticing? It is also super easy to make and requires only a few common pantry ingredients and little prep work.

The Task: To Veganise a Traditional Kladdkaka

Because my daughter and I went vegan a few years ago and are passionate bakers, We could not help but make a Kladdkaka recipe of our own with the classic taste…BUT -no white sugar allowed. This might not have been a straightforward task. Still, our goal is to retain this beloved dessert’s characteristic sweetness and richness. We tried using several sweeteners and realized that agave syrup was the way to go. It was not only perfectly sweet, but also brought a lovely flavour that goes so well with dark chocolate. The fact that you do not have to give up anything of the taste or texture makes this Swedish classic so satisfying, but you can still enjoy it in a fancy, healthier plant-based version.

Ingredients: Kladdkaka (Traditional recipe but veganised)

Our vegan Kladdkaka recipe delivers the same texture and taste as a classic kladdkaka but with less processed sugars – really putting this Swedish fika cake in your line up! Introducing you to these Traditional Kladdkaka, only this time a healthier and just as indulgent version.

Get the full recipe below and realize just how simple it can be to make this Swedish classic for your family and friends.

Vegan Kladdkaka (Swedish Sticky Chocolate Cake)

Ingredients:

• 1 cup (240 ml) agave syrup
• 1/2 cup (120 ml) coconut oil, melted (or other neutral-flavored oil)
• 1/2 cup (60 g) unsweetened cocoa powder
• 1 1/4 cups (150 g) all-purpose flour
• 1/2 cup (120 ml) almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1 tbsp ground flaxseed + 3 tbsp water (for the flax egg)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper for easy removal.
2. Prepare the flax egg: In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5-10 minutes until it thickens and forms a gel-like consistency.
3. Melt the coconut oil in a small saucepan over low heat, or in the microwave, until fully liquid. Allow it to cool slightly.
4. In a large mixing bowl, combine the agave syrup, melted coconut oil, and vanilla extract. Mix until well combined.
5. Sift in the cocoa powder, all-purpose flour, baking powder, and salt into the wet mixture. Stir gently until just combined.
6. Add the flax egg and almond milk to the batter, and stir until everything is well incorporated. The batter should be thick and sticky.
7. Pour the batter into the prepared cake pan, spreading it out evenly.
8. Bake in the preheated oven for 20-25 minutes. The edges should be set, but the center should still be slightly gooey and underbaked – this is the proper texture for Kladdkaka.
9. Remove from the oven and let the cake cool in the pan for about 15-20 minutes. The cake will firm up slightly as it cools.
10. Once cooled, run a knife around the edges to loosen the cake and carefully invert it onto a serving plate.
11. Optional: Dust the top with a little powdered sugar or cocoa powder, or serve with fresh berries and a dollop of vegan whipped cream for extra indulgence.

Enjoy!

This vegan Kladdkaka is rich, chocolatey, and irresistibly sticky in the center. It’s perfect for a decadent dessert or a special treat with a cup of coffee.

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