Gluten-free Kladdkaka

This gluten-free kladdkaka with kokosmjöl is a compact and intense chocolate experience with a distinct coconut flavour that really comes through. The kokosmjöl gives both a unique, rich texture and a full flavour that makes this cake something truly special. Easy to bake and perfectly gooey – a favourite for anyone who loves the combination of chocolate and coconut. Feel free to top with cream, berries or a scoop of ice cream to lift the flavour even further.

ingredients

• 100 g butter
• 3 eggs
• 1 dl coconut sugar
• 50 g da Carla organic kokosmjöl
• 1 tsk vanilla sugar
• 3 msk cocoa
• Possibly a pinch of salt (optional)

How to make it

• Heat 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 on their own until fluffy.
• Add the coconut sugar to the eggs and whisk gently until well combined.
• Stir in the melted butter, kokosmjöl, vanilla sugar, cocoa and possibly a pinch of salt. Stir until the batter is smooth and free of lumps.
• Pour the batter into the tin and bake in the middle of the oven for about 9–12 minutes, depending on how gooey you prefer the cake.
• Let the cake cool slightly before serving and top with your favourite accompaniments.