Irresistible Kladdkaka: Swedish Sticky Chocolate Cake (Gluten-Free & Vegan Options)

There’s something magical about Swedish desserts, and Kladdkaka (pronounced “klad-kah-kah”) might just be the crown jewel. I fell in love with this decadent treat during a trip to Stockholm years ago, and I’ve been perfecting my recipe ever since. This wonderfully gooey chocolate cake has a crisp exterior that gives way to a fudgy, almost molten center that will have chocolate lovers swooning.

What makes Kladdkaka so special is its simplicity—just a few ingredients create something truly extraordinary. In this article, I’m sharing my foolproof recipe with options for both gluten-free and vegan diets, so everyone can enjoy this Scandinavian delight. Let’s dive into the sticky, chocolatey goodness that is Kladdkaka!

What is Kladdkaka?

Kladdkaka translates literally to “sticky cake” in Swedish, and it lives up to its name. Unlike traditional American chocolate cakes that are light and fluffy, Kladdkaka is intentionally underbaked to achieve that signature gooey center. Think of it as the perfect middle ground between a brownie and a molten lava cake.

This beloved Swedish dessert is a staple in “fika” culture—the Swedish tradition of taking a break to enjoy coffee and something sweet with friends or colleagues. It’s served in practically every café across Sweden, often with a dollop of whipped cream and fresh berries.

Why You’ll Love This Recipe

• Simple ingredients: Most items are likely already in your pantry
• Quick preparation: Ready to bake in just 15 minutes
• Versatile: Easy to adapt for dietary restrictions
• Foolproof: Even novice bakers can master this recipe
• No special equipment: Just a bowl and whisk will do
• Crowd-pleaser: Has converted even the most skeptical chocolate cake critics
• Make ahead: Tastes even better the next day

Ingredients Overview

Before we get to the recipe, let’s talk about the ingredients and potential substitutions:

Essential Ingredients

Chocolate: The star of the show! I recommend using high-quality dark chocolate (70% cocoa) for the richest flavor, but semi-sweet works well too. The better your chocolate, the better your Kladdkaka.

Butter: European-style butter has a higher fat content and produces the best results. Unsalted is preferred so you can control the salt level.

Sugar: Plain granulated sugar works perfectly here. Some recipes call for brown sugar, but I find it can overpower the chocolate flavor.

Eggs: These provide structure and that fudgy texture. Room temperature eggs incorporate more easily.

Flour: Just a small amount is needed! Too much flour will ruin the sticky texture.

Vanilla extract: A little goes a long way to enhance the chocolate flavor.

Salt: Don’t skip this—it balances the sweetness and intensifies the chocolate flavor.

For Gluten-Free Version

Gluten-free flour blend: I recommend a 1:1 gluten-free flour blend with xanthan gum already included.

Almond flour: Adding a bit of almond flour improves texture in gluten-free baking.

For Vegan Version

Plant-based butter: Look for a high-fat vegan butter substitute that’s designed for baking.

Flax eggs: A mixture of ground flaxseed and water works as a binding agent.

Dairy-free chocolate: Many dark chocolates are naturally dairy-free, but always check the label.

Traditional Kladdkaka Recipe

Ingredients

• 200g (7 oz) high-quality dark chocolate
• 150g (10.5 tablespoons) unsalted butter
• 250g (1¼ cups) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 100g (¾ cup) all-purpose flour
• Optional: 1 tablespoon espresso powder (intensifies chocolate flavor)

Instructions

1. Preheat oven to 175°C (350°F). Line a 23cm (9-inch) springform pan with parchment paper and lightly grease the sides.
2. Melt chocolate and butter together. You can do this in a heatproof bowl over simmering water (double boiler method) or in the microwave in 30-second intervals, stirring between each interval. Let cool slightly.
3. Whisk sugar into the chocolate mixture until well combined. The mixture should be glossy but not too hot.
4. Add eggs one at a time, whisking well after each addition. Make sure each egg is fully incorporated before adding the next.
5. Stir in vanilla extract and salt.
6. Gently fold in flour (and espresso powder if using) with a spatula until just combined. Do not overmix! A few small lumps are fine.
7. Pour batter into prepared pan and smooth the top with a spatula.
8. Bake for 20-25 minutes. The cake is done when the edges are set but the center still looks slightly underdone and jiggly. A toothpick inserted 2-3cm (1 inch) from the edge should come out with a few moist crumbs.
9. Cool in the pan on a wire rack for at least 30 minutes. The cake will continue to set as it cools.
10. Dust with powdered sugar before serving.

Gluten-Free Kladdkaka Variation

For a gluten-free version that maintains that perfect gooey texture:

• Replace the all-purpose flour with 80g (⅔ cup) gluten-free 1:1 baking flour
• Add 20g (3 tablespoons) almond flour
• Add ¼ teaspoon xanthan gum (if your GF flour blend doesn’t already include it)

Follow the same instructions as the traditional recipe. The cake may need an additional 2-3 minutes in the oven.

Vegan Kladdkaka Variation

Here’s how to make this decadent treat completely plant-based:

• Replace butter with 150g high-quality vegan butter
• Replace eggs with 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 15 minutes before using)
• Ensure your chocolate is dairy-free
• Add 1 tablespoon cornstarch to help with binding
• Increase the baking time by about 5 minutes

Tips for the Perfect Kladdkaka

1. Don’t overmix the batter. Stop folding as soon as the flour is incorporated.
2. Trust the baking time. The center should look underdone when you take it out of the oven—this is crucial for achieving that gooey texture!
3. Use room temperature eggs. Cold eggs can cause the melted butter and chocolate to seize.
4. Let it cool properly. The cake continues to set as it cools, so resist the temptation to cut into it too soon.
5. Check your oven temperature. An oven thermometer can help ensure you’re baking at the correct temperature, as many ovens run hot or cold.
6. The parchment paper trick. To easily line your springform pan, place the parchment paper under the ring on the base and then close the latch—this creates a perfect fit.
7. For extra fudginess, refrigerate the cake for a few hours or overnight after it has completely cooled.

Serving Suggestions

Kladdkaka is delicious on its own, but here are some of my favorite ways to serve it:

• A dusting of powdered sugar (classic Swedish style)
• Fresh berries (raspberries and strawberries work beautifully)
• Lightly whipped cream or vanilla ice cream
• A dollop of crème fraîche to cut through the sweetness
• Warm raspberry sauce or coulis
• A sprinkle of flaky sea salt on top
• Fresh mint leaves for garnish
• Coffee-infused whipped cream for coffee lovers

Comparing Baking Times for Different Textures

The baking time significantly affects the texture of your Kladdkaka. Here’s a handy guide:

Note: These times are for a 23cm (9-inch) pan. Adjust accordingly for different sizes.

Storage and Make-Ahead Tips

Kladdkaka keeps exceptionally well and often tastes even better the day after baking, as the flavors have time to deepen and meld.

Room Temperature

• Store in an airtight container for up to 3 days
• Place parchment paper between layers if stacking slices

Refrigerator

• Keeps for up to 1 week in an airtight container
• Allow to come to room temperature before serving, or warm slightly in microwave (15 seconds)

Freezer

• Wrap individual slices in plastic wrap, then aluminum foil
• Store in freezer-safe container for up to 3 months
• Thaw in refrigerator overnight or at room temperature for 2-3 hours

Nutritional Information

For those who are counting calories or monitoring dietary intake, here’s a breakdown per slice (based on 10 slices from the traditional recipe):

*Percent Daily Values are based on a 2,000 calorie diet.

Note: Nutritional values are approximate and will vary based on specific ingredients used.

Flavor Variations

While traditional Kladdkaka is simply chocolate, here are some delicious variations I’ve experimented with over the years:

Orange-Infused

Add the zest of one orange to the batter and 1 tablespoon of orange liqueur or juice.

Cardamom Spice

Add 1 teaspoon of ground cardamom to the flour—this gives it a Nordic twist that complements the chocolate beautifully.

Almond

Replace 25g of the flour with almond flour and add ½ teaspoon of almond extract.

Peppermint

Add ¼ teaspoon of peppermint extract to the batter and sprinkle crushed candy canes on top during the winter holidays.

Mocha

Add 2 tablespoons of espresso powder and substitute 25g of the flour for cocoa powder.

Sea Salt Caramel

Swirl 3 tablespoons of caramel sauce into the batter before baking and sprinkle with flaky sea salt.

Common Problems and Solutions

Frequently Asked Questions

How do I know when my Kladdkaka is done? The edges should be set and slightly crackly, while the center should still look soft and slightly underdone. A toothpick inserted 1 inch from the edge should come out with a few moist crumbs.

Can I make Kladdkaka without a springform pan? Yes! A regular 9-inch cake pan works fine. Line the bottom with parchment and leave some overhang on the sides to help lift the cake out after cooling.

Why did my Kladdkaka sink in the middle? This is actually normal! Kladdkaka typically sinks a bit in the middle as it cools, creating that dense, fudgy texture we love.

Can I reduce the sugar? You can reduce the sugar by up to 25% (about 60g/⅓ cup), but any more will affect the texture and structure of the cake.

How can I make a mini Kladdkaka? Halve the recipe and bake in a 6-inch pan for 18-20 minutes.

Is Kladdkaka supposed to be refrigerated? It’s not necessary, but refrigerating will give you a firmer, fudge-like texture which some people prefer.

Can I add nuts to the batter? Absolutely! Fold in ½ cup of chopped walnuts, pecans, or hazelnuts with the flour.

Why is my vegan version not setting properly? Vegan versions sometimes need a bit more binding agent. Try adding an additional tablespoon of cornstarch or using commercial egg replacer instead of flax eggs.

The History Behind Kladdkaka

While researching this beloved Swedish dessert, I discovered that Kladdkaka is relatively new in the context of Swedish culinary history. It rose to popularity in the 1970s and quickly became a national favorite.

Legend has it that Kladdkaka was born from a baking mistake—a cake that wasn’t fully cooked but was discovered to be delicious anyway. Whether or not this is true, it represents the happy accidents that sometimes lead to culinary breakthroughs.

The cake gained popularity during a time when American brownies were making their way into Swedish baking culture. Kladdkaka became Sweden’s answer to the brownie, but with its own unique character and place in Swedish tradition.

Today, it’s considered one of Sweden’s most beloved desserts, found in homes and cafés throughout the country, especially during fika—the Swedish coffee break tradition.

Conclusion

Kladdkaka may have simple ingredients, but it delivers extraordinary results. The beauty of this Swedish chocolate cake lies in its versatility—whether you make it the traditional way, gluten-free, or vegan, you’ll end up with a decadent dessert that’s sure to impress.

I hope you enjoy making and eating this Kladdkaka as much as I do. Remember, the secret to this cake is in the timing—embrace the gooeyness! And don’t be surprised if you find yourself making this weekly—it has that effect on people.

If you try this recipe, I’d love to hear how it turned out for you. Happy baking!