Kladdkaka is an easy to make, squidgy textured, Swedish chocolate cake. It is very popular in cafes eaten as part of Fika. Fika in Sweden is a coffee and cake break taken with friends and is an important part of everyday life.

Traditionally kladdkaka is made with eggs and butter but this version can be vegan if you use Oat Drink and vegan chocolate.

The result is a rich chocolate cake that can be eaten with berries and a ‘cream’ or ‘yogurt’ of your choice.

Makes 8-10 slices


160 ml light olive oil

200g plain flour

200g caster sugar

60g cocoa powder, sieved

8 soft prunes, chopped into small pieces

100g dark chocolate, melted in a glass bowl over simmering water in a pan

pinch of sea salt

1 tsp vanilla extract

175ml Oat Drink


Preheat the oven to 175ºC/Gas Mark 4. Line a 24cm round cake tin with baking parchment.

Gently warm the olive oil in a large saucepan. Remove the saucepan from the heat. Stir in the plain flour, caster sugar, cocoa powder and chopped prunes followed by the melted chocolate, a pinch of sea salt and vanilla essence. Finally add the Oat Drink and stir the mixture thoroughly.

Pour into a lined cake tin and bake for 20 - 25 minutes. Keep an eye on the outside of the cake it should not brown too much and the centre of the cake should remain a little soft.

Allow the cake to cook on a metal cooling rack. Serve small slices (it is very rich) with berries, yogurt or cream of your choice.