This Swedish kladdkaka translates literally as “gooey cake," but its texture is most similar to a mud cake. Made from almond flour and almond butter, it is completely flourless but so rich and decadent. No matter how you slice it, this awesome chocolatey creation is the cookie dough of the cake world — and it simply doesn’t get better than that! With so much coolness in one gooey chocolate cake recipe, we wouldn’t blame you for wanting to run to the kitchen to try this out immediately.
Kladdkaka: Swedish Chocolate Mud Cake [Vegan, Gluten-Free]
For the Cake:
- 1 1/2 cups whole sweet almonds or 1 1/4 cups almond butter
- 2/3 cup aquafaba (liquid from a can of chickpeas)
- 1/3 cup almond flour
- 1/4 cup cacao powder
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 2 ounces vegan dark chocolate, chopped into pieces
- 1/2 teaspoon salt
For the Topping:
- Chopped almonds
- Popped amaranth (see notes)
- Vegan whipped cream
- Preheat oven to 350°F.
- In a medium-sized bowl, mix all the ingredients (apart from the chocolate and your optional decorations) until you have a smooth batter.
- If possible, line the bottom of your springform pan with parchment paper, then pour in the batter and add the chocolate pieces on top. Bake for 12-15 minutes. The cake will still be very moist, and fudge-like.
- Remove the cake from the oven and allow to cool to room temperature before chilling in the refrigerator.
- Remove from refrigerator and decorate as desired before serving with some vegan whipped cream.
To make popped amaranth, heat a cast iron, aluminum, or stainless steel skillet over high heat. Add a small about (about a teaspoon) of amaranth into the skillet and cover, preferably with a glass lid, and shake the pan back and forth over the burner. The amaranth should pop within 10 seconds. They don't increase in size that much at all, but they will start jumping around the pan. To make more, remove the popped grains first, replace the pan and wait a minute until it gets hot again, and repeat.