Gluten-free Saffron Sticky Chocolate Cake

This gluten-free sticky chocolate cake is made for Christmas fika, mulled wine evenings and cosy moments indoors. With da Carla Havremjöl as the base, the cake gets its soft, moist texture – naturally, thanks to the oats' soluble fibres, including beta-glucan. That gives you a cake that fills you up nicely, keeps your energy steady, and still lets the flavours shine. The mildness of the oats makes the result balanced and reliable, just as a really good sticky chocolate cake should be – thick, gooey and easy to love.

ingredients

• 90 g butter
• 1 packet saffron (0.5 g)
• 100 g white baking chocolate
• 2 eggs
• Sweetener equivalent to 1 dl caster sugar
• 2 dl da Carla Havremjöl

Here's how

• Set the oven to 175 °C (top and bottom heat). Grease a springform tin, about 20 cm in diameter. We like our sticky cakes a little taller and extra gooey – but choose a larger tin if you prefer a thinner cake.
• Melt the butter in a saucepan, take it off the heat and stir in the saffron.
• Add the chocolate and stir until it melts in the warm butter.
• Mix the eggs and sweetener in a bowl. Stir in the butter and chocolate mixture.
• Add da Carla Havremjöl and stir until the batter is smooth and even.
• Pour the batter into the tin and bake in the middle of the oven for 8–10 minutes, depending on how gooey you want it.
• Let the cake cool in the tin on a rack. For the best texture – let it cool completely, preferably in the fridge, so the white chocolate sets nicely.
• Serve with mulled wine fika or as a Christmas table dessert with whipped cream and lingonberries. Simple, reliable and just festive enough.