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Swedish Chocolate Cake

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Sofia Nordgren/The Nordic Baker

If your ideal chocolate dessert is dense, impossibly rich and almost like an underbaked brownie, meet your new love: this recipe for kladdkaka, or Swedish chocolate cake, from Sofia Nordgren’s The Nordic Baker.

“Kladdkaka is probably one of the most popular things to bake in Sweden,” she writes. “It’s easy to make, takes almost no time to bake and it’s very delicious. If you are a chocolate lover, I’m sure you’ll adore this thin yet gooey cake.”

Even better, Nordgren’s version is plant based.

Excerpted with permission from The Nordic Baker by Sofia Nordgren, published by Quadrille, March 2022.


Ingredients

5 tablespoons (75ml) aquafaba (chickpea liquid)

3 cup (135g) granulated sugar

Scant 1 cup (120g) all-purpose flour

5 tablespoons (40g) cocoa powder

¼ teaspoon vanilla powder, or 1 teaspoon vanilla bean paste

1 teaspoon baking powder

¼ teaspoon salt

½ cup plus 1 tablespoon (125g) vegan margarine

2 tablespoons cold, really strong coffee (optional)

Vegan whipped cream or vanilla ice cream, to serve

Directions

1. Preheat the oven to 350°F and line an 8½-inch springform cake pan with parchment paper.

2. In a large mixing bowl, beat together the aquafaba and sugar until white and fluffy (I like to use a hand-held electric mixer for this).

3. In another bowl, combine the flour, cocoa powder, vanilla, baking powder and salt, then gently fold this into the frothy aquafaba-sugar mixture.

4. In a small saucepan, melt the margarine over low heat, then add to the batter along with the coffee (if using). Stir until well combined.

5. Pour the batter into the prepared pan and bake until the edges are crispy and the middle of the cake looks almost unbaked (it will set afterwards), 13 to 15 minutes.

6. Cool the cake in the pan for about an hour, then remove to a serving plate and serve with vegan whipped cream or vanilla ice cream.

Nutrition Facts
  • 201 calories

  • 10g fat

  • 26g carbs

  • 2g protein

  • 14g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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