Skuffukaka cake , often prepared for birthdays, family gatherings, or simply to delight those with a sweet tooth. This cake has a moist texture and a generous chocolate and coffee topping. Thanks to this gluten-free version, you can enjoy this Nordic treat without compromising on taste or texture. Skuffukaka is perfect with a hot drink and will delight both young and old at teatime.

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 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Servings

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

• 100g of cornstarch

• 1 tsp xanthan gum (optional)

• 200 g of sugar

• 3 eggs

• 200 ml of milk

• 100g of melted butter

• 3 tablespoons of unsweetened cocoa powder

• 1 tsp gluten-free baking powder

• 1 teaspoon of baking soda

• 1 teaspoon of vanilla extract

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

Preparation

1. Cake preparation: Preheat the oven to 180°C and grease a rectangular 20x30 cm (approximately) cake tin or use a silicone mold. In a large bowl, mix together the gluten-free flour, cornstarch, xanthan gum (if using), cocoa powder, baking powder, baking soda, and salt.
2. Preparing the mixture: In a separate bowl, beat the eggs with the sugar until the mixture is light and fluffy. Add the melted butter and vanilla extract, then gradually incorporate the dry ingredients, alternating with the milk, until a smooth batter forms.
3. Baking: Pour the batter into the prepared pan and bake for approximately 25 to 30 minutes, or until a knife inserted into the center comes out clean. Let the cake cool in the pan before removing it from the pan.
4. To prepare 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 and thick icing.
5. Icing and decoration: Spread the icing evenly over the cooled cake. Sprinkle with shredded coconut if desired. Let the icing set for about 15 minutes before cutting the cake into squares or rectangles.

Note

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

Keywords: Icelandic Skuffukaka cake, gluten-free chocolate cake, gluten-free brownies

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