Skuffukaka is a traditional Icelandic chocolate cake, often made for birthday parties, family gatherings, or simply to please those with a sweet tooth . This cake has a moist texture and a generous chocolate and coffee coating. Thanks to this gluten-free version, you can enjoy this Nordic sweetness without compromising on taste or texture. Skuffukaka will delight young and old during a snack.

Skuffukaka Gluten Free: The Icelandic Brownie

Iceland

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Preparation time 20 mins Cooking time 25 mins Total time 45 mins

Difficulty: Intermediate Servings: 6

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 200 g gluten-free flour (or 120 g rice flour, 60 g buckwheat and 20 g chickpeas)

• 100 g cornstarch

• 1 tsp xanthan gum (optional)

• 200 g of sugar

• 3 eggs

• 200 ml of milk

• 100g melted butter

• 3 tbsp unsweetened cocoa powder

• 1 tsp gluten-free baking powder

• 1 tsp baking soda

• 1 tsp vanilla extract

• 1 pinch of salt
• For the icing:
• 150 g of icing sugar
• 3 tbsp unsweetened cocoa powder
• 50 g melted butter
• 4 tbsp strong coffee (or milk for a coffee-free version)
• Grated coconut for sprinkling (optional)

Preparation

1. Preparation of the cake: Preheat the oven to 180°C and grease a rectangular mold measuring approximately 20x30 cm or use a silicone mold. In a large bowl, combine gluten-free flour, cornstarch, xanthan gum (if using), cocoa powder, baking powder, baking soda, and salt.
2. Preparing the mixture: In another bowl, beat the eggs with the sugar until frothy. Add the melted butter and vanilla extract, then gradually incorporate the dry ingredients, alternating with the milk, until you obtain a homogeneous dough.
3. Baking: Pour the batter into the prepared pan and bake for about 25 to 30 minutes, or until a knife inserted in the center comes out clean. Let the cake cool in the mold before removing it.
4. Preparation of the icing: In a bowl, mix the icing sugar, cocoa powder and melted butter. Gradually add the strong coffee (or milk) while stirring until you obtain a smooth, thick glaze.
5. Icing and Decorating: Spread the frosting over the cooled cake in an even layer. Sprinkle with grated coconut if desired. Let the frosting set for about 15 minutes before cutting the cake into squares or rectangles.

Note

For an even more intense taste, you can add chocolate chips to the dough before baking. -free Skuffukaka keeps well for several days in the refrigerator, and is just as delicious served cold.

Tags: Icelandic Skuffukaka Cake, Gluten Free Chocolate Cake, Gluten Free Brownies

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