Swedish kladdkaka – aka Chocolate mud cake
This, my dear friends is Swedish kladdkaka – literally “gooey cake”! Personally I think “gooey cake” sounds better than “mud cake” – don’t you think so? Shall we start a petition to start calling this “Gooey cake” in English? Haha. No matter how you slice it, this insanely awesome creation is the cookie dough of the cake world – and it simply doesn’t get better than that!
I have so much I want to tell you about this cake, and what’s in, on and around it! Let’s start with almonds and almond butter. More importantly, homemade almond butter. Even more importantly, quick and easy “why have I never done this before” homemade almond butter! Honestly, if all you do after reading this post is go and make your first batch of homemade almond butter – I’d consider that a success. Almond butter is SO expensive, and yeah, I know almonds themselves aren’t super cheap, but this almond butter is killer! The secret? Roast your almonds in the oven for 10-15 minutes on 350F (175C). After that, any old food processor fit with an S-blade will whip those bad boys into butter in no time at all.
So, onto the next cool thing about this recipe – aquafaba. You HAVE heard of aquafaba, right? Well, just so we’re on the same page, aquafaba is the name that has been given to the liquid that is found in cans and tetrapaks of chickpeas. It is one of the coolest things a cool vegan can use in his or her cooking. And this is aquafaba’s official premiere in one of my recipes. So if I wasn’t cool before, I certainly must be now! Hahaha. One of the best and most common uses of aquafaba is as a replacement for egg whites. According to Wikipedia, aquafaba “is composed of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process. This unique combination of ingredients gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.” So in case you were wondering, that’s what it’s doing in this cake.
Ok, so homemade almond butter, aquafaba… can it get any cooler you’re asking yourselves? Well, to top it all off, I topped with cake with popped amaranth! I mean, amaranth alone is a bit funky, but popped amaranth! The blueberry season is just coming to an end here in Sweden and chopping up a few leftover almonds was easy enough, but I felt I wanted something else on top of this cake, something different! That’s when a close vegan friend of mine told me that in Mexico, chocolate and popped/puffed amaranth are best friends, and hang out together all the time! This recipe doesn’t have nearly the amount of amaranth that some traditional Mexican chocolate treats have, but after trying this and learning that amaranth is one of the healthiest grains out there, I think we’ll be getting to know each other very well, very soon.
With so much coolness in one gooey chocolate cake recipe, I wouldn’t blame you for wanting to run to the kitchen to try this out. Chickpea water, chocolate and cheer – all wrapped up in one Swedish kladdkaka – from me, to you!
- 1½ cups (3.6 dl) - whole sweet almonds OR 1¼ cups (3 dl) almond butter
- ⅔ cup (1.6 dl) - aquafaba, chickpea water
- ⅓ cup (.8 dl) - almond flour
- ¼ cup (.6 dl) - cacao
- ¼ cup (.6 dl) - agave (I used caramel agave)
- 1 tsp (5 ml) - vanilla extract
- 2 oz (56 g) - dark, milk-free chocolate, chopped into pieces
- ½ tsp (2.5 ml) - salt
- Use blueberries, almonds and popped amaranth for decoration and serve with whipped. plant-based cream (optional)
- I highly recommend making your own almond butter! It's much cheaper than the store-bought kind, and a whole lot easier than you think. Simply take 1½ (3.6 dl) of almonds and roast them in the oven for 10-15 minutes at 350F (175C), stirring them every 5 minutes and keeping your eye on them so they don't burn. Then mix them into butter in your food processor (not a super blender) fit with an S-blade. Just blend and blend until you get butter! Leave the oven on 350F (175C) as you continue to make the cake.
- Now, in a medium-sized bowl, mix all the ingredients (apart from the chocolate and your optional decorations) until you have a smooth batter.
- Pour the batter into a springform pan and spread the chopped chocolate pieces on top. (If possible, line the bottom of the pan with parchment paper.) Bake at 350F (175C) for 12-15 minutes.
- The cake will still be very moist, and "fudge like". (Poking it with a toothpick to see if it's done will not work with "gooey cake"!) Remove the cake from the oven, and allow to cool to room temperature before chilling in refrigerator.
- Remove from refrigerator and decorate as desired before serving with some plant-based whipped cream!