When I think of fika, I don’t think of cinnamon buns immediately – I think of Kladdkaka. Probably because it’s such an easy and quick thing to make, yet so delicious. For as long as I can remember, this cake has had its given place at the table whenever my friends and I would get together for an after-school or a weekend fika. It’s just the kind of cake that exactly everyone loves, and that everyone can make.
This is a fall version, combined with another favorite thing of mine: cheesecake!
It adds another step to the process, but I promise – it’s worth it!
Gluten-free, no refined sugar
Kladdkaka
7 tbsp unsalted butter
½ cup almond flour
¼ cup of cocoa powder
2 eggs
¾ cup of coconut sugar
1 pinch salt
1 tsp vanilla extract
Pumpkin Chai Cheesecake
4 oz cream cheese
2 tbsp coconut sugar
¼ cup pumpkin puree
½ tsp vanilla extract
1/2 tsp chai spice mix (store-bought or make your own – recipe below)
1 egg (room temperature)
Chai spice mix is super easy and quick to make – this recipe makes enough for all your fall (and Christmas) baking.
2 tsp ground cardamom
2 tsp ground allspice
2 tsp ground nutmeg
4 tsp ground cinnamon
2 tsp ground cloves
6 tsp ground ginger
…and just mix it all together!
This article was originally published on October 27, 2020
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