Kladdkaka (Swedish Sticky Chocolate Cake)

Kladdkaka (Swedish Sticky Chocolate Cake)

You don’t have to be called Sven or Ulrika to want to get this tastiness all up and around your mouth. It’s everything you want in a dessert – chocolatey, dense and gooey. Those Swedes don’t just do furniture and kitschy 70’s pop bands, they know a thing or two about cake too. Serve it at your next dinner party, no one will know it’s Paleo. Promise.


  • 1 cup almond butter
  • 1/2 cup date paste
  • 3 eggs
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 5 tablespoons cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • pinch sea salt


  1. Preheat oven to 180 degrees Celsius.
  2. Line base and sides of a 20cm cake tin with baking paper.
  3. Throw all ingredients into your food processor and whizz together for about a minute. You may need to scrape the sides a couple of times.
  4. Spoon this chocolatey amazingness into your lined cake tin. It’s pretty thick, so just push the mixture gently to the sides with a spatula, smoothing the surface so it’s an even thickness.
  5. Bake for 30 minutes.

The cake will have a crispy top, but the centre will still be fudgy and moist (God I hate that word…).


2 thoughts on “Kladdkaka (Swedish Sticky Chocolate Cake)

  1. Having made almost all your recipes- THANK YOU for now even making it ok to have *moist* chocolate cake for breakfast again! Woo hoo!

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