Gluten Free Kladdkaka |Cooking With Amanda

Today I'm excited to be sharing a recipe from my recently released cookbook, The Sweet Side of Ancient Grains! It's all about healthier 100% whole grain desserts and it also has several gluten-free and dairy-free options, like this gluten-free kladdkaka, also known as Swedish sticky chocolate cake.

As someone who doesn't enjoy the taste of whole grains, I developed the recipes in such a way that the whole grain and healthy taste is hidden. I'm all for healthier baked goods, but I want whatever I bake to taste just as delicious as the traditional version. I became fed up with whole grain cardboard-tasting treats long ago!

Although about half of the recipes call for ancient grains like barley, spelt or buckwheat, if you have white whole wheat flour and some oats to make oat flour, you can make all but a few of the recipes. When I first started working on the book, it was obvious that ancient grains aren't readily accessible everywhere, so I tested all of the recipes with traditional and white whole wheat flours, too. You can read more about my book here: The Sweet Side of Ancient Grains.

Kladdkaka is something I first tried when I was an exchange student in Sweden in the 10th grade. It's an amazingly awesome, gooey cross between a brownie and a cake. It's great on its own, with a scoop of vanilla ice cream or just a light dusting of powdered sugar. It also goes well with some raspberries.

I used buckwheat flour, which is both gluten-free and whole grain, in this healthier kladdkaka. If you don't need your cake to be gluten-free, you can use regular whole wheat flour. Because of all the cocoa powder in the recipe, you really can't taste that this kladdkaka has been made healthier. It's all chocolaty goodness!

If you don't need an entire cake, try these fudgy gluten-free peanut butter brownies. They're also super simple to put together and you can easily halve the recipe! And if you don't feel like baking or are perhaps feeling on the lazy side, these gluten-free vegan chocolate cookies seriously couldn't be any easier.

Print Save

Gluten Free Kladdkaka Recipe

Embed

Ingredients

1 cup buckwheat flour, plus 2 tablespoons (141 grams), or 1 cup whole wheat flour (125 grams) for a non-gluten free version
1/2 cup dutch processed cocoa, sifted if lumpy (58 grams)
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup granulated sugar, raw sugar or coconut sugar (200 grams)
1/4 cup unsalted butter, or coconut oil, melted and cooled slightly (use coconut oil for a dairy free version) (113 grams)
1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350°F.
Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium mixing bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, mix together the eggs and sugar until well combined. Stir in the butter or coconut oil and vanilla. Add the dry mixture to the wet and stir just until combined.
Pour the batter in the prepared pan and bake for 14 to 20 minutes, or until a toothpick inserted in the edge of the cake comes out clean. (A toothpick inserted in the middle will come out wet.) The edges should be crisp and the middle still moist and sticky.
Let the cake cool for 10 minutes in the pan, and then run a paring knife around the edge of the pan. Invert the cake onto a serving plate and remove the parchment paper.
Serve warm, room temperature, or cold.
Store in an airtight container for up to 2 days or refrigerate for 5 days.