Vegan Kladdkaka - Swedish Sticky Chocolate Cake

A good kladdkaka should make you pause for a second. The edges are just set, the top is thin and crackly, and the middle is so fudgy it almost feels underbaked. It feels rich and molten rather than light and airy. That is the whole point.

This vegan version keeps everything people love about the Swedish sticky chocolate cake: dense texture, deep cocoa flavor, and that soft, brownie-like center. All without eggs or dairy.

If you want a cake that's like a brownie and a molten lava cake had a baby, this is the cake for you. This is my go-to recipe when that chocolate craving hits, but I don't want to spend hours baking.

Kladdkaka is simple, but the texture feels special.

What Is Kladdkaka?

Kladdkaka is Sweden’s beloved sticky chocolate cake. The name comes from the Swedish word kladdig, which means sticky or messy, and that tells you almost everything you need to know.

Unlike a classic layer cake, kladdkaka does not rely on a lot of rise. It is usually stirred together in one bowl or saucepan, baked briefly, then cooled until the center settles into a rich, fudgy texture. It lands somewhere between a brownie, a flourless chocolate cake, and a very soft chocolate tart.

In Sweden, kladdkaka is closely tied to fika, the daily coffee-and-cake break that is as much about slowing down as it is about eating something sweet. You will find versions in homes, cafés, school bake sales, and casual celebrations. There is even a Kladdkaka Day (Kladdkakans dag) in Sweden on November 7, which says a lot about how loved this cake is.

Traditional kladdkaka often uses butter and eggs. This vegan kladdkaka recipe keeps the spirit of the original while making plantbased swaps for the same dense, glossy result.

Ingredients

This recipe makes one 8 to 9-inch cake, using a 22 cm pan. A springform pan works best because the cake is delicate when very gooey.

For the cake

• 100 g (7 Tablespoons) vegan butter, plus more for greasing the pan

• 50 g (1/4 cup) coconut oil

• 100 g (3/4 cup) dark vegan chocolate, chopped

• 2 teaspoons light syrup, such as glucose syrup or light corn syrup

• 198 g (1 cup) granulated sugar

• 80 g (6 Tablespoons) brown sugar

• 100 ml (7 Tbsps) aquafaba, OR 3 tablespoons flax meal mixed with 100 ml water

• 60 ml (1/4 cup) coffee

• 2 teaspoons vanilla sugar or vanilla extract

• 150 g (1 cup + 3 Tablespoons) plain all-purpose flour

• 50 g (1/2 cup) almond flour

• 60 g (1/2 cup ) cocoa powder, plus more for coating the pan

• 1 teaspoon salt

• 140 g (7/8 cup or just under 1 cup) chopped vegan chocolate or vegan chocolate chips, optional

• Powdered sugar for dusting

  
  

Ingredient notes

Aquafaba or flax both work well. Where I live flaxmeal is difficult to find and I have to make it myself from the seeds. For my own ease I also tested it with aquafaba and it worked great! (What is aquafaba? It's the liquid from a can of chickpeas!)

Coffee makes the chocolate taste deeper. The cake will not taste like coffee. It simply rounds out the cocoa and dark chocolate. I was fine serving this cake to my child in moderate amounts.

Almond flour adds tenderness. It softens the texture and gives the cake a little richness. If you need to skip it, replace it with more all-purpose flour, but the crumb may be slightly less tender.

Light syrup helps the center stay sticky. Glucose syrup or light corn syrup helps with moisture and shine. It also supports that signature kladdkaka chew.

Chill overnight for the best slice.

Instructions

1. Heat the oven and prepare the pan

Preheat the oven to 175°C, or 350°F.

Grease a 22 cm cake pan with vegan butter. Coat the inside with cocoa powder instead of flour so the outside stays dark and chocolatey.

A springform pan is best. If you are using a regular cake pan, place a circle of parchment paper on the bottom before adding the batter. This makes it easier to remove the cooled cake.

2. Prepare the flax mixture if using

If you are using flax instead of aquafaba, mix:

• 3 tablespoons flax meal

• 100 ml water

  
  

Let it sit for 10 minutes. It should thicken slightly and look gel-like.

If you are using aquafaba, measure it and set it aside.

3. Melt the vegan butter and coconut oil

Add the vegan butter and coconut oil to a saucepan. Melt over medium heat.

For extra flavor, keep the mixture on the heat for a little longer so some of the water from the vegan butter cooks off. You can even let it lightly brown if your vegan butter allows it. This adds a deeper, slightly toasted flavor.

Keep an eye on the pan. Vegan butter brands vary, and some brown better than others.

4. Stir in cocoa, chocolate, and coffee

Reduce the heat to low. Add the cocoa powder, chopped dark chocolate, and coffee to the melted fat.

Stir until the chocolate melts and the mixture looks smooth and glossy. This step builds the base of the cake, so take your time and let everything melt evenly. Don't let the chocolate burn on the base of the pan.

5. Add syrup and sugars

Stir in the light syrup, granulated sugar, and brown sugar.

If you have a food thermometer, the mixture should be around 65°C, or about 149°F. It should feel warm and fluid, not boiling hot.

Remove the saucepan from the heat.

6. Cool the batter slightly

Let the chocolate mixture cool to about 50°C, or 122°F.

This matters because aquafaba and flax behave better when added to warm batter rather than very hot batter. The mixture should still be loose and easy to stir.

7. Add aquafaba or flax and vanilla

Stir in the aquafaba or prepared flax mixture. Add vanilla extract here if you are using extract instead of vanilla sugar.

Stir gently for about one minute. Do not beat the batter. Kladdkaka should be dense and sticky, not airy.

8. Fold in the dry ingredients

Sift the all-purpose flour, almond flour, vanilla sugar if using, and salt into the chocolate mixture.

Fold gently until smooth. Stop as soon as the dry ingredients are fully incorporated.

This is one of the most important steps in the recipe. Overmixing can make the cake tougher and less gooey.

9. Add extra chocolate if you like

Fold in the chopped vegan chocolate or chocolate chips, if using.

This step is optional, but it gives the cake little pockets of extra chocolate and a more dramatic texture. The more chocolate the better, in my opinion.

10. Bake until the edges are set

Pour the batter into the prepared pan.

Bake for 17 to 20 minutes. The edges should look set, but the center should still look soft and underbaked.

Do not wait for a clean toothpick. A clean toothpick means the cake has gone too far for true kladdkaka texture.

11. Cool completely

Let the cake cool fully in the pan.

If you are using a regular cake pan, gently remove it only after it has cooled. If you are using a springform pan, you can leave the cake in the pan for chilling.

For the cleanest slices, chill the cake overnight in the fridge. Remove the springform ring before slicing.

12. Dust and serve

Dust with powdered sugar right before serving.

Serve cold for a firmer, truffle-like texture. Let it sit at room temperature for a softer, gooier texture.

Bring to room temp for an extra gooey texture.

Tips for the Perfect Sticky Texture

Kladdkaka is easy, but its texture depends on a few small choices.

Bake less than you think

The center should wobble slightly when you take it out of the oven. The cake keeps setting as it cools, and chilling firms it even more.

If the whole cake looks fully baked in the oven, it may turn out more like a dense brownie.

Do not whip the batter

Air is not the goal here. You want the batter glossy, thick, and smooth. Stir gently and fold the flour in with care.

Too much air can make the cake puff, crack heavily, and lose that fallen, fudgy center.

Chill before slicing

Warm kladdkaka is delicious, but it can be very soft. If you want neat slices, chill it overnight.

After chilling, the cake becomes firm and almost truffle-like. Once it sits at room temperature, the center loosens again.

Use good cocoa and dark chocolate

Because this cake has a short ingredient list, chocolate quality matters. Use a dark vegan chocolate you enjoy eating on its own. A strong cocoa powder will give the cake a deep, almost bittersweet flavor that balances the sugar.

Salt is not optional

One teaspoon may sound like a lot for a cake, but salt sharpens the chocolate flavor and keeps the sweetness from feeling flat.

How to Serve Vegan Kladdkaka

The classic way to serve kladdkaka is with a simple dusting of powdered sugar and something creamy on the side. Since this version is vegan, there are plenty of good options.

Try it with:

• Whipped vegan cream

• Vegan vanilla ice cream

• Fresh raspberries or strawberries

• A spoonful of berry compote

• Toasted almonds, pistachios or hazelnuts

• A drizzle of warm vegan chocolate sauce

• Strong black coffee

• Espresso or oat milk latte

  
  

For a Swedish-inspired fika plate, serve small slices with coffee and fresh berries. Kladdkaka is rich, so modest slices are perfect.

If you like contrast, serve it cold with hot coffee. If you want pure gooey comfort, let a slice sit out for 20 to 30 minutes before eating.

Why This Vegan Version Works

Eggs usually help bind and set chocolate cakes, but kladdkaka is forgiving because it does not need a tall rise. That makes it a great cake to veganize.

Vegan butter and coconut oil give enough fat for a smooth, rich crumb, while melted chocolate adds body.

The recipe also uses both granulated and brown sugar. Granulated sugar helps with the shiny, slightly crackled top. Brown sugar adds moisture and a deeper caramel-like sweetness.

That balance is what makes the cake feel simple but not plain.

A Few Helpful Variations

Once you have made the basic cake, it is easy to adjust.

For a stronger chocolate flavor, use a darker chocolate and add an extra teaspoon of coffee.

For a nuttier cake, toast the almond flour gently in a dry pan before adding it. Let it cool before sifting it with the dry ingredients.

For a festive version, add a little orange zest to the batter. Chocolate and orange fit beautifully with the dense texture.

Keep the base method the same. The gentle mixing and short bake are what make the cake kladdig.

The Best Way to Store It

Store kladdkaka covered in the fridge for up to several days. The texture will become firmer as it chills.

You can slice it straight from the fridge, then let each piece sit at room temperature until it reaches the texture you like. Cold slices taste dense and smooth. Warmer slices become softer and more pudding-like in the center.

If you want to freeze it, chill the cake first, slice it, then wrap individual pieces well. Thaw in the fridge overnight.

Make This Cake When You Want Something Simple and Special

Vegan kladdkaka is the kind of dessert that asks for very little and gives back a lot. You do not need layers, frosting, or fancy decoration. You only need good chocolate, a gentle hand, and the confidence to pull the cake from the oven while the center still looks a little too soft.

That softness is the magic.