This kladdkaka, also known as Swedish sticky cake, gets a healthy makeover in this grain-free, gluten-free, dairy-free and 100% whole grain version!
This kladdkaka is one of my favorites. Just like kanelbullar, you can find it in just about every other cafe in Sweden. It’s really popular and for a good reason. It’s kind of like a cross between a brownie and a cake and should, unlike my overbaked kladdkaka pictured, be super gooey!
Kladdkaka is traditionally made with all-purpose flour and butter but by using buckwheat and coconut oil, it was super easy to make grain-free, gluten-free, and dairy-free. And I swear – it’s just as good and you can’t tell any difference! If you don’t have buckwheat, whole wheat flour works just as well for a non-gluten-free version. I’m pretty sure whole spelt would also work well. If anything, it’d just be even gooier!
This is one ridiculously easy cake to make and the only way you can really mess it up is if you overbake it. I wasn’t paying enough attention when I baked the one pictured and instead of setting the timer for 14 minutes, I set it for 20. People still inhaled it, but it should look a lot moister and gooier. I didn’t really even process that internally until I was editing the pictures and had a close look at the texture. Put a chocolate cake in front of me and all thinking goes out the door, it seems. ;)
Gluten Free Kladdkaka Recipe
If you’re wondering how this cake can be grain-free and whole grain, please read the buckwheat section on my Ingredients page. :)Make sure you guys only have this as a 'sometimes' food! It may be healthier than other cakes and such, but it still should be eaten in moderation if you want to keep the weight off. Comment below in the comments section what you guys think! If you'd try out the recipe and if you enjoyed it!! As always have a fantastic day and I'll talk to you guys again soon.