Swedish sticky chocolate cake (gluten free)

February 15, 2018

Swedish sticky chocolate cake (gluten free)

Oh my! this cake is just so delicious and everyone in my house loved it. It was gone in minutes and we were literarily scraping the crumbs from the cake tin in the end. My little girl's still complaining about not getting enough. I think I'll have to make another one very soon.
Swedes are generally really good at making cakes and we've also got what's called a 'fika' culture. Fika is when you have a coffee/tea break, generally accompanied by biscuits or cake. If you ever visit Sweden make sure you visit a cafe and try some Swedish delights. 
Living abroad, I'm always keen to keep my Swedish heritage alive, especially when it comes to cakes :)

To be honest, it had been a while since I'd made a Swedish sticky chocolate cake and the last one I made was with ordinary flour so I wasn't sure if a gluten free version would taste any good. Sometimes gluten free cakes can have that distinct flavour I'm not so keen on and I did worry this cake would not turn out so well. Luckily I was wrong and it turned out so much better then I could've imagined. It doesn't taste any different to the original version and it's just a really good chocolaty cake. I think it's the combination of a softish, toffee like chocolate middle bit combined with a slightly harder/crispier top that makes it so divine. It's pretty easy to make too. which is always a plus in my book.

I like serving it with some whipped cream and blueberries but you can also serve it with other berries and chipped coconut cream or lactose free ice-cream.

Bare in mind that the cake will not be very thick and it should have a slightly 'sticky' middle bit. 

Ingredients

  • 100 g butter
  • 2 eggs
  • 250ml (1 cup) sugar
  • 150ml (just over 1/2 cup) gluten free flour mix 
  • 4 tbsp cacao powder 
  • 1/2 tsp salt 
  • 1-2 drops vanilla extract 

Topping

  • 200ml whipping cream 
  • 1 cup blueberries

Instructions

  • Preheat the oven to 150°C/300F°.
  • Melt the butter and let it cool.
  • Grease a cake tin (24cm/9.5 inches in diameter).
  • Mix together eggs, sugar, vanilla extract and salt. Sift in the cacao and gluten free flour mix.
  • Add the cooled butter and mix until even consistency. Pour the mix into the cake tin and bake in the oven for 25-30 minutes.
  • Whip the cream and serve with the blueberries.