Swedish Sockerkaka


  • 2 eggs
  • 2 dl sugar
  • 50 g margarine
  • 1 dl milk
  • 180 g (about 3 dl) Finax Glutenfri Mjölmix
  • 2 tsp baking powder
  • Finely grated skin of 1 lemon
  • 1 tsp vanilla sugar
  • margarine for baking tray
  • Finax Ströbröd

Swedish Sockerkaka

A soft baked cake – always popular with both young and old.

This is how you do:

  1. Grease a baking form of about 1,5 liter and sprinkle generously with gluten free Finax Ströbröd.
  2. Beat egg and sugar together until light and airy.
  3. Melt the margarine and mix in the milk, then add the egg and sugar mix.
  4. Wash the lemon thoroughly and shred the yellow side of the peel into the mix.
  5. Carefully mix in the flour and baking powder while working it into a smooth dough.
  6. Pour the dough into the baking form.
  7. Bake the cake in the lower part of the oven at 175°C for 30-35 minutes.
  8. Let the cake cool for a few minutes before turning it out – upside down – on a plate.

Our Freedom from Gluten

Henrik Bergqvist

Henrik Bergqvist is a 47-year old independent businessman, c...

Read the full story

Petra ter Laak

Petra decided to live gluten free. Read Petras story about h...

Read the full story

Louise Löfdahl

MY FREEDOM FROM GLUTEN Being allergic to wheat starch can…

Read the full story

Jonas Björnänge

My gluten freedom Jonas Björnänge lives in Löddeköpinge with his…

Read the full story
Read all stories