Vegansk kladdkaka glutenfri

You could try another gluten-free baking blend that’s meant as a 1:1 sub for all-purpose flour, but since I haven’t tried them, I can’t say they’d work as well as the one I used (from Bob’s Red Mill).

Can I use regular cocoa powder or does it have to be Dutch-process?

I have another recipe, these zucchini brownies, and some people have mentioned how when they make them with regular cocoa powder, they’re more cakey and less gooey.

Gooey Chocolate Cake (Vegan & Gluten-Free)

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In Sweden, kladdkaka is a national treasure — a rich, sticky, and irresistibly gooey chocolate cake that’s celebrated every year on Kladdkakans Dag (November 7th). The toothpick test definitely does not work here.

Substitution questions about this kladdkaka?

Can I use something instead of the four listed flours?

I’ve “only” tested this recipe with the four flours listed.

If you made the gluten-free version, it may be a little gritty while still warm. I imagine a flax egg would also work.

If you don’t have buckwheat, whole wheat flour and all-purpose flour work just as well for a non-gluten-free version. I added a twist with Vegan Delights’ Peanut Fudge Crunch Bar, but it’s just as delicious plain or topped with a scoop of vegan vanilla ice cream.

Perfect for fika, celebrations, or any cozy evening with a cup of coffee.

Gooey Chocolate Cake (Vegan & Gluten-Free)

Gluten fri & Vegansk Kladdkaka

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  • 150 g vegan butter ⅔ cup
  • 260 g sugar 1 ¼ cups
  • 180 g gluten-free flour 1 ½ cups
  • 75 g cocoa powder ¾ cup
  • 120 ml plant-based milk ½ cup
  • 1 pinch salt
  • Optional: 1 bar Vegan Delights Peanut Fudge Crunch roughly chopped

  • Preheat your oven to 175°C (350°F).

    Mention @texanerin or tag #texanerin! You get the idea!

    I loved it so much that I did another year there as a junior in college, which is where I met Mr. Texanerin. Hope you’ll enjoy it. It also goes great with raspberries.


    It’s the kind of dessert that feels effortlessly homemade: one bowl, a few simple ingredients, and no need for perfection. In case some of you were wondering where I met my German! It would be perfect for Valentine’s Day!

    Vanilla sauce is also wildly popular in Sweden and sometimes served with kladdkaka. And ate half of Mr. T’s kanelbulle (cinnamon bun).

    Thanks. This recipe includes a traditional (and whole wheat) option as well as a gluten-free, dairy-free and vegan version.

    I’ve mentioned this in a few posts, but I was an exchange student in Sweden twice. The batter should be thick and glossy.

  • Fold in or top with chopped Vegan Delights Peanut Fudge Crunch for a nutty caramel twist.

  • Spread the batter evenly in the prepared pan and bake for 20 minutes.

    But if you try it out, please let us know in the comments how it turned out!

    Can I use other egg subs?

    I’ve only tried regular eggs and chia eggs but believe other egg subs would work fine.

    Can I use something instead of coconut sugar or granulated sugar?

    Another type of granulated sugar would probably work, as long as it’s something you would use in place of granulated sugar.

    Store in an airtight container for up to 2 days or refrigerate for 5 days.

  • For flour, you can also use 1 cup + 2 tablespoons (155 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour for gluten-free; or for a non-GF version, use 1 cup (125 grams) whole wheat or all-purpose flour.
  • To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water.