Paleo Kladdkaka (Swedish Gooey Cake

Paleo Kladdkaka (Swedish Gooey Cake)
Serves 8-10, if using a 9 inch springform pan
The kladdkaka is one of Sweden’s most popular cakes, and it’s no surprise. It literally means ‘sticky cake,’ and it’s like an extra fudgy and undercooked brownie. And luckily I found this wonderful recipe from @fyscoachen that skips the butter, sugar, and flour and yet somehow tastes exactly like traditional kladdkaka, if not better! And for my Swedes out there @ebbawieder@pennan25 @fischernilla @lindasembrantI’ve posted the recipe på svenska!
10 dates, pits removed
3 eggs
1 cup almond flour
1/2 cup unsweetened shredded coconut
3-5 Tbsp cacao powder (how fudgy do you like it)
1/4 cup melted coconut oil
1 Tbsp honey
1 tsp vanilla extract
1 tsp baking powder
Pinch sea salt
Preheat oven to 350 degrees F/175 degrees C.
Mix all of the ingredients in a food processor until you have a smooth batter. Grease a cake pan (springform works best) or cupcake tin (I love making mini cupcake kladdkakas!) with coconut oil. Pour in the batter and bake for 8 minutes. You want the cake to still be sticky. Let cool and refrigerate for at least an hour before serving. (Warm it up in the microwave if you want that hot fudgy feeling