Vegan Daim Cake
Indulge in the irresistible decadence of a Vegan Daim Cake, a plant-based twist on the beloved Swedish classic. This recipe combines a moist almond flour base with layers of rich caramel sauce, velvety vegan dark chocolate, and a sprinkle of crunchy chopped almonds for the perfect finishing touch. Sweetened with maple syrup and coconut cream, this dessert offers a luscious, dairy-free caramel that complements the gluten-free sponge flawlessly. Simple yet sophisticated, this cake is surprisingly easy to make, requiring just 25 minutes of prep time before baking and assembling its stunning layers of flavor. Perfect for holiday gatherings, birthdays, or any occasion that calls for a show-stopping vegan treat, this indulgent creation will satisfy even the most discerning sweet tooth.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 50 grams All-purpose gluten-free flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Unsweetened almond milk
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 75 grams Vegan butter
- 100 grams Brown sugar
- 120 milliliters Coconut cream
- 150 grams Vegan dark chocolate
- 50 grams Chopped almonds
Instructions
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.
In a large bowl, combine the almond flour, gluten-free flour, baking powder, and salt.
In a separate bowl, mix together the almond milk, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the tin.
While the cake is cooling, prepare the caramel topping. In a saucepan, melt the vegan butter over medium heat. Add the brown sugar and stir until it dissolves completely.
Stir in the coconut cream, bring to a boil, then lower the heat and let it simmer for about 5 minutes until thickened. Remove from heat and let cool slightly.
Melt the vegan dark chocolate in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth.
Once the cake has cooled, remove it from the tin and place it on a serving plate. Pour the caramel sauce over the top, allowing it to drip down the sides.
Drizzle the melted chocolate over the caramel layer and sprinkle with the chopped almonds.
Allow the cake to set for at least an hour in the fridge before slicing and serving.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 31.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 330 mg | 7% | |
*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.
