Vegan MoFo 2 – Kladdkaka

Being in Sweden, a Swedish cake seems in order. Kladdkaka is a wonderful, gooey, chocolate cake. There are many different kladdkakor available in the supermarkets but I've only seen ones containing eggs and/or milk.

My Swedeheart once attempted to make it for me. However, he baked it for a little too long and it turned into a burnt toffee cake. The cake tin is still full of scratches from trying to salvage a piece from that sticky charcoal lump. His friend took a bite and said it was like eating a sugar cane in a field of burning tobacco.

Other than that disastrous kladdkaka experience, I've only had one other slice. It was in Astrid och Apporna's vegan cafe in Malmö which is no longer open. I do remember it being completely delicious, served with a swirl of vegan cream.

This is my first attempt at making a kladdkaka but it seems to have been a success. It's nice and gooey in the centre and firm at the edge. It sticks to the roof of my mouth a lot, like peanut butter, but it tastes great, especially with some cream to help it slid down my gullet.

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I used a recipe from Vilse i Veganpannkakan. Here it is in English.

N.B. Swedish recipes often measure things in decilitres (100ml), I weighed it out to get the approximate measurements in grams.

Kladdkaka

  • 150 g vegan margarine
  • 3 dl/180 g plain flour
  • 2 dl/190 g sugar
  • 1 dl/55 g cocoa powder 
  • 3 tablespoons golden syrup
  • 1 1/4 dl/125 ml vegan cream or milk (I used oat cream)
  • A little semolina (I used fine maize meal which worked as well, the cake slid right out.)
  • Chopped nuts/coconut (optional)

Preheat the oven to 175°C.

Grease a 23 cm/9" springform cake tin and coat with a sprinkle of semolina.

Place sugar in a large bowl then sift in the flour and cocoa powder and stir together.

Melt the margarine in a saucepan then stir in the syrup. Once it is thoroughly mixed together, stir in the cream/milk.

Pour the margarine mixture into the dry ingredients and mix thoroughly.

Pour into the cake tin, sprinkle over some chopped nuts then bake for a maximum of 20 minutes. The centre should still be gooey but the edges should be set. Stick a cocktail stick in the edge to check. Mine was ready after about 16 minutes.

Allow to cool a little, can be eaten warm or cold with vegan cream or ice cream. Vilse i Veganpannkakan even suggests topping it with chocolate pudding!

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