Dairy-Free Daim Cake
Indulge in a slice of pure bliss with this Dairy-Free Daim Cake, a delectable twist on the beloved Swedish classic! This elegant dessert combines the nutty richness of almond flour with the light, airy texture of whipped egg whites, creating a perfectly moist and tender cake base. Topped with a smooth layer of dairy-free dark chocolate and a generous sprinkle of chopped almonds, it captures the irresistible crunch and sweetness reminiscent of the iconic Daim bar—all without a drop of dairy! Whether you're catering to dietary needs or simply seeking a lighter alternative, this cake is a show-stopper that’s surprisingly easy to make. Ready in under an hour and perfect for any occasion, it’s a gluten-friendly, dairy-free delight that will impress your guests and keep them coming back for more.
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Recipe Information
Ingredients
- 200 g almond flour
- 50 g cornstarch
- 1 tsp baking powder
- 0.5 tsp salt
- 4 large, separated eggs
- 150 g granulated sugar
- 1 tsp vanilla extract
- 150 g dairy-free dark chocolate chips
- 3 tbsp coconut oil
- 50 g chopped almonds
Instructions
Preheat the oven to 180°C (350°F). Grease and line a 23cm (9-inch) springform pan with parchment paper.
In a medium bowl, mix together the almond flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks and 100g of sugar until pale and creamy. Stir in the vanilla extract.
Gently fold the dry almond mixture into the egg yolk mixture until just combined.
In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 50g sugar and continue whisking until the peaks are stiff and glossy.
Carefully fold the egg whites into the almond batter, one-third at a time, using a spatula. Be gentle to maintain the airiness.
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then release the springform and let the cake cool completely on a wire rack.
Meanwhile, in a small saucepan over low heat, melt the dairy-free dark chocolate chips with the coconut oil, stirring constantly until smooth.
Spread the melted chocolate mixture over the top of the cooled cake. Sprinkle the chopped almonds evenly over the chocolate layer.
Place the cake in the refrigerator for 15 minutes to set the chocolate before serving.
Slice and enjoy your Dairy-Free Daim Cake!
Nutrition Facts
Calories |
3552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.0 g | 294% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 332.9 g | 121% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 220.1 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 643 mg | 49% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1436 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
