Vegan Kladdkaka (Swedish Sticky Chocolate Cake)

Ingredients

For 8 portions

• 🧈 120g plant-based spread
• 🍫 50g dark chocolate, 60-69% cacao solids
• 🍚 220g sugar
• 🥛 120ml soy yoghurt alternative
• 🌾 110g flour
• 🍫 45g cocoa powder, not reconstituted
• 🍚 0.5 Tsp baking powder
• 🥄 1 Tsp vanilla extract
• 🧂 1 pinch salt

Method

1. Heat the oven to 175°C (155°C fan). Grease a 22 cm round tin with a little spread and line the base with baking paper.
2. Melt the spread and the chopped dark chocolate in a large pan over a low heat, stirring, and take it off the heat.
3. Whisk in the sugar, soy yoghurt and vanilla until glossy.
4. Sift in the flour, cocoa, baking powder and salt, and stir until just combined.
5. Scrape into the tin and bake for 18–20 minutes. The edges should be set and the top dry, while the middle still wobbles.
6. Cool in the tin for at least 45 minutes so the centre sets to a sticky fudge, then lift out. Serve with berries.