This is a recipe for a sticky, goey and super delicious Gingerbread Sticky Cake/Swedish Kladdkaka. This recipe only calls for six ingredients and the batter only takes five minutes to prepare. This sticky cake is healthy enough to serve for a sweet breakfast or afternoon snack but also delicious enough to make for dessert. It is both gluten and refined sugar free.
If you love sticky cake/kladdkaka and you love gingerbread this gingerbread sticky cake is a must try! Kladdkaka, as we call it in Sweden actually means sticky cake and is one of our most common desserts. It is a sticky, goey and rich cake that is usually made with cacao powder and very similar to a brownie. The difference from a brownie is that it doesn’t include any baking powder and that it usually made in a spring form without any coating on top. We usually just add some icing sugar and serve it with heavy cream or ice cream. This is a Christmas inspired sticky cake with the taste of gingerbread. It is made with only six ingredients and the batter is ready in only five minutes. Therefore it is the perfect dessert or sweet snack/treat to make when you don’t have a lot of time. It is made with eggs, oat flour and dates, which makes it both a healthy and nutritious cake. This cake is healthy enough to serve for breakfast or afternoon snack since its both gluten and refined sugar free and made with healthier ingredients, but also delicious enough to make for dessert.
A few tips:
- Make sure to use soft and juicy dates.
- If your dates are a bit dry you can soak them in hot water for 10 minute before making this cake.
- Make sure the dates are well mixed into a smooth paste not leaving any too big lumps.
- A sticky cake should be sticky. The stickier the better if you ask me. But you can adjust the baking time depending on how sticky you prefer your cake. But don’t bake it for too long, you don’t want a sticky cake to not be sticky.
- I used two 12 cm spring forms for these sticky cakes and baked them for 8 minutes, which made them very sticky.
- You can also bake the sticky cake using a bigger spring form, but then you will have to bake it for at least 10 minutes.
- Let the cake/cakes cool completely before removing them from the spring forms.
- Garnish with icing sugar and serve with heavy cream, ice cream or Greek yogurt (for a healthier option) on the side.
Ingredients for this Gingerbread Sticky Cake/Swedish Kladdkaka:
- Oat flour
- Apple sauce or coconut oil
- Gingerbread spice
Other recipes you might like:
- Gingerbread Bliss Balls (Vegan & Sugar Free)
- Gingerbread Brookies (Gluten & Refined Sugar Free)
- Chocolate Covered Brownie Cakesicles (Gluten & Refined Sugar Free)
- Apple Cinnamon Sticky Cake (Gluten & Refined Sugar Free)
- Zucchini Chocolate Cake (Gluten & Sugar Free)
- Fudgy Black Bean Cherry Brownies (Vegan, Gluten, Sugar & Oil Free)
- Spiced Sheet Cake (Gluten, Sugar & Oil Free)
- Gingerbread Muffins with Lingonberries (Gluten & Sugar Free)
Gingerbread Sticky Cake/Swedish Kladdkaka (Gluten & Refined Sugar Free)
- 8-10 Dates pitted
- 3 Eggs
- 1/2 tbsp Apple sauce or melted coconut oil
- 1 3/4 dl Oat flour
- 1-2 tsp Gingerbread spice (depending on how much gingerbread spice you prefer)
- A pinch of Salt
- Stevia icing sugar, to top (optional)
- Preheat the oven to 200 degrees Celsius.
- Line or grease two 12 cm spring forms or one 18 or 20 cm sping form.
- Mix the dates using a hand mixer to a smooth paste.
- Add the eggs and apple sauce/coconut oil and whisk to combine.
- Add the oat flour, gingerbread spice and salt and mix just until combined.
- Pour the batter to the spring forms/form and bake in the oven for 6-12 minutes, depending on how sticky you prefer your cake. The cake should be firm around the edges and a little wobbly in the middle. It will set a little when it has cooled down. But a sticky cake should be sticky so don't over bake.
- Garnish with stevia icing sugar (if using) and serve with heavy cream or ice cream.