Monday, September 28, 2009


Kransekake is a genuinely wheat and dairy free cake. In the original recipe there is no flour, no dairy, and no ingredients that 'may contain traces of wheat and dairy.' It does however, contain egg whites and almonds. I replaced the egg whites with 3 egg replacer mixed with water, but I don't think you could get away with replacing the nuts if you're trying to avoid those. 

This cake is traditionally for celebrations, like weddings and New Years. My backyard party while hardly as significant as the joining of two people for life or the dawn of a new year was reason enough for me to undertake the project. 

If you are Scandinavian you might already have Kransekake pans, but I'm not and I didn't, so my cake was decidedly more free form than one baked in the proper pans. To make my ad-hoc version, start with the smallest ring and bake it alone. See how much the dough expands and then make the rest of the rings based on that assumption. Full Disclosure: the above picture is not my cake–it was eaten before I could take a picture. If you make the cake without the rings, each layer will be a little flatter, but the effect will be the same.


1 1/2 pounds ground almonds
1 1/2 pounds icing sugar
3/4 tbs baking powder
3 egg replacements mixed with water


I followed exactly what this man did on A Baker's Odyssey except without the pans. 


hot water
icing sugar


Mix ingredients together until you have a thick glaze that holds its shape. Place in a pastry bag fitted with a round hole and pipe onto kransekake. 

1 comment:

  1. My heart jumped when I saw this picture! Originally from Canada with Finnish roots and now have a bakery in my house to sell locally. I've been looking for the pans to make kransekake for quite a while now, very anxious to try this out :) I can't eat almonds though, have you seen any other replacements for almond in a kransakake?