Sticky Double Chocolate Cake
Sticky. Double. Chocolate. And Cake.
There is chocolate, and there is chocolate. Then there is sticky cake and Swedish sticky cake - "kladdkaka". This is a sticky cake but not a Swedish sticky cake. This is softer on the inside and outside. It's more of a cake then it's stickiness, but still this is sticky? I don't think any of my descriptions might make any sense to you all, but one thing is for sure and that is that it's absolutely fantastic. It's also sugar free and vegan. You better try it.
What's the substitute for egg?
One of the most difficult ingredients to replace with something else when baking, is egg. When you whisk eggs and sugar, you get it porous and airy, but eggs can also be used to be binding ingredients together in baking. Since I don't want this cake to be all fluffy, I don't use my egg substitute for that purpose in my recipe. The vegan eggs I use today are so-called "flax eggs" made from flax seeds. If you do not have flax seeds at home, you can use crushed psyllium husk or chia seeds.
What you simply do to get an egg is to mix 1 tablespoon of seeds with water in a small bowl. Mix this and then leave for a few minutes. A jelly-like mass will be created of the ingredients that will help bind the ingredients together in vegan baking, in the same way eggs usually do. You can get the instruction on how to do this further down in the recipe.
What size of the oven pan should I pick?
For this recipe we are using a square pan that is approx 25 cm x 20 cm. If you want the cake to become thicket than mine ar din the photos, you just pick a pan that is a bit smaller.
THIS RECIPE IS:
Vegan
Sugar Free
So chocolatey
So fantastic
Great sweetened and chocolate flavor
Sticky Chocolate Double Cake
INGREDIENTS:
3 vegan eggs = 3 tbsp chia seeds, flaxseed meal or psyllium seeds with 1,2 dl (1/2 cup) water
150 g melted vegan butter
260 g stevia, sukrin or other powder sweetening *
A pinch of real vanilla powder or 1 tsp vanilla extract
1 tsp baking powder
120 g plain wheat flour/ all purpose flour
60 g cacao
A generous pinch of salt
4 tbsp plantbased milk, preferably oat milk
Some tbsp chocolate chips
HOW TO MAKE:
Heat oven to 175 degrees C. Grease and bread or line a square pan with parchment paper.
Make the vegan eggs by placing the chia seeds/ psyllium seeds or flaxseed meal in a bowl with 1,2 dl water. Let it set on the side for a few minutes so a gele-like mixture is made.
Melt the vegan butter and pour it into a big bowl. Add the stevia and start whipping these two together, fluffy and light, with an electrical whisker.
Add the vanilla and the vegan eggs into the fluffy mixture and start whipping again thoroughly until well combined.
Sift in the wheat flour, the cacao and baking powder (we do this to prevent getting lumps in the cake), add the salt and plantbased milk and combine everything together in big takes using a spatula. May need some takes and a bit of work or so to completely become mixed.
Pour the batter into the pre-prepared pan and spread it out evenly. If you want to, spread over the chocolate chips already, or keep them to later on to have a chocolate glaze on top.
Bake in the oven for approx 30’. The cake is done when it has risen, is fluffy but still a little bit sticky.
Let it rest in the pan when you take it out from the oven for approx 10’ before removing it from the pan. Let it cool before diving in.
Serve with melted chocolate on top (if you didn’t add the chocolate chips pre baking) and vanilla ice cream.
*NOTES:
If you don’t have stevia, sukrin or other sweetening, you can also just use white refined sugar. The cake obviously don’t become sugar free though then.