Gluten-Free Sticky Chocolate Cake

This gluten-free sticky chocolate cake with buckwheat flour is as close to the classic Swedish kladdkaka as you can get – gooey, rich and full of chocolate flavour. The buckwheat flour gives it a structure that means no one will miss the regular version. Easy to make and perfect for every occasion when the chocolate craving strikes.

ingredients

• 100 g butter
• 3 eggs
• 1 dl coconut sugar
• 1.5 dl da Carla organic buckwheat flour
• 1 tsp vanilla sugar
• 3 tbsp cocoa

Instructions

• Preheat the oven to 175°C and grease a springform tin, about 20 cm in diameter.
• Melt the butter and let it cool slightly.
• Whisk the eggs separately until fluffy.
• Mix the dry ingredients – buckwheat flour, coconut sugar, vanilla sugar and cocoa – in a bowl.
• Stir the melted butter and the dry ingredients into the whisked eggs. Mix until the batter is completely smooth and lump-free.
• Pour the batter into the tin and bake in the middle of the oven for about 7–10 minutes, depending on how gooey you like your cake.
• Let the cake cool slightly before serving and top with accompaniments of your choice.