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Gingerbread Sticky Cake/Swedish Kladdkaka (Gluten & Refined Sugar Free) From The Inside Close Up
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Gingerbread Sticky Cake/Swedish Kladdkaka (Gluten & Refined Sugar Free)

This is a sticky, goey and super delicious sticky cake with the flavor of gingerbread.
Course Afternoon Snack, Dessert, Sweet Snack, Sweet Treat
Cuisine Swedish
Keyword Easy, Gluten-Free, Healthy, Quick, Refined-Sugar-Free, Sugar Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 cakes

Ingredients

  • 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)

Instructions

  • 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.