Kladdkaka (Swedish sticky chocolate cake)

Name: Kladdkaka (Swedish sticky chocolate cake)
Total time: 35 min
Cuisine: Scandinavian
Ingredients: 150g butter; 2 eggs; 200g caster sugar; 75g gluten free plain flour; 3 tbsp cocoa powder; 2 tsp vanilla extract; 0.25 tsp fine salt; 200ml double cream, softly whipped, to serve; 100g raspberries, to serve

A flat, gooey chocolate cake with a crisp top and a fudgy middle, made in one pan in minutes.

Time35 min
LevelEasy
Costabout £0.33 a head
Oven175°C (155°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 slices

Ingredients

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150 gbutter
2eggs
200 gcaster sugar
75 ggluten free plain flour
3 tbspcocoa powder
2 tspvanilla extract
¼ tspfine salt
200 mldouble creamsoftly whipped, to serve
100 graspberriesto serve

Method

1
Heat the oven to 175°C (155°C fan). Grease a 20 cm springform tin and line the base with baking paper.
2
Melt the butter in a pan and take it off the heat. Stir in the sugar, then the eggs one at a time, using a spoon, not a whisk.
3
Sift in the flour, cocoa and salt and stir in the vanilla until just combined. Do not beat it, or the cake will lose its fudgy centre.
4
Pour into the tin and bake for 15 to 18 minutes. The top should be set and cracked and the middle still wobbly.
16 min 40 s
5
Cool in the tin for 20 minutes, then serve in wedges with softly whipped cream and raspberries.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.