Nut-Free Daim Cake
Indulge in the irresistible decadence of this Nut-Free Daim Cake, a delectable twist on the classic Swedish treat made entirely without nuts. Perfect for allergy-friendly celebrations, this rich and tender cake combines a buttery, vanilla-infused sponge with bursts of nut-free toffee bits for a delightful crunch. Topped with a luscious dark chocolate ganache and finished with an extra sprinkle of toffee, every bite delivers the perfect balance of sweetness, texture, and sophistication. Simple yet elegant, this cake is easy to prepare and takes less than an hour to bake, making it an ideal homemade dessert for special occasions or casual gatherings. Nut-free, indulgent, and utterly delicious—this recipe is destined to become a family favorite!
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Recipe Information
Ingredients
- 125 g all-purpose flour
- 150 g granulated sugar
- 175 g unsalted butter
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 100 ml milk
- 200 g toffee bits (nut-free)
- 150 g dark chocolate (nut-free)
- 125 ml heavy cream
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23cm) springform baking pan. Line the bottom with parchment paper.
In a large mixing bowl, cream together 125g of butter and 150g of sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Add the vanilla extract and mix well.
In a separate bowl, sift together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fold in 100g of nut-free toffee bits, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
While the cake is cooling, prepare the chocolate topping. In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer.
Remove the cream from the heat and add the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
Once the cake has cooled, pour the chocolate ganache over the top, spreading it to the edges.
Scatter the remaining 100g of nut-free toffee bits over the ganache.
Let the cake sit for at least 30 minutes to set the ganache before serving.
Nutrition Facts
Calories |
4852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.2 g | 400% | |
| Saturated Fat | 181.8 g | 909% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 479.4 g | 174% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 330.0 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 476 mg | 37% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1432 mg | 30% | |
*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.
