Kladdkaka Recipe (gluten-free, vegan options) - Texanerin Baking (2024)

FAQs

How do you keep gluten free cake moist? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

Kladdkaka is a popular Swedish dessert. This dense, compact cake similar to a molten chocolate cake features a crisp exterior and soft, gooey interior. The ingredients are flour, eggs, butter, sugar, vanilla essence and cocoa powder. The main difference between kladdkaka and other cakes is the lack of baking powder.

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

YES, Cool Whip is gluten-free!

Although it does not carry a gluten-free certification on the label, Cool Whip doesn't contain any sources of gluten. In addition, Kraft Heinz states that cross-contamination with gluten has not occurred during the manufacturing of Cool Whip products.

Longer baking times. Some of our gluten-free recipes even instruct you to bake beyond the time that a toothpick inserted into the baked good comes out clean. We found that whole-grain coffee cake, below, is such a recipe; if you pull this cake out of the oven too soon, it will have a very mushy texture.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Can you overbeat a gluten-free cake? ›

Over-mixing can beat too much air into the batter and cause it to collapse. Less is more with mixing a gluten free cake batter — try to blend the batters for less than one minute.

Currently, there are three primary gluten-replacers used in gluten-free baking: xanthan gum, guar gum, and ground seeds like psyillium, flax, and chia. And, while they all are used as gluten-replacers, they don't behave in the same ways. They each are better or worse at particular jobs.

The name Kladdkaka comes from “kladd” which means “sticky” in Swedish, and “kaka” translates to “cake.” The simplicity of the name reflects the simplicity of the recipe itself, which is part of its charm. Kladdkaka and brownies may seem similar at first glance, but they do have notable differences that set them apart.

A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

Gluten free batters and doughs can be stickier than those made with wheat flour, making them more prone to sticking to pans and surfaces. To prevent this, make sure to generously grease your baking pans with oil, butter, or cooking spray. You can also line pans with parchment paper for added insurance.

The simplest version of simple syrup, or soak, is nothing more than equal parts granulated sugar dissolved into water. The basic soak alone will do great things for your cake, especially in terms of moisture.