Vegan Daim Cake

Indulge in the irresistible decadence of this Vegan Daim Cake, a plant-based twist on the iconic Swedish dessert! Featuring a moist almond flour base that’s both gluten-free and perfectly balanced with hints of vanilla and maple syrup, this cake delivers on flavor and texture. The crowning glory is a luscious homemade vegan caramel, made from coconut cream and brown sugar, layered with a silky vegan dark chocolate topping and a generous sprinkle of crunchy chopped almonds. This show-stopping dessert is not only dairy-free but also a breeze to prepare, taking just under an hour from start to finish. Perfect for special occasions or a luxurious teatime treat, this Vegan Daim Cake is proof that indulgence can be both ethical and delicious.

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.

Step 2

In a large bowl, combine the almond flour, gluten-free flour, baking powder, and salt.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Melt the vegan dark chocolate in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth.

Step 8

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.

Step 9

Drizzle the melted chocolate over the caramel layer and sprinkle with the chopped almonds.

Step 10

Allow the cake to set for at least an hour in the fridge before slicing and serving.

Nutrition Facts

Serving size	(875.6g)

Amount per serving	% Daily Value*
Calories	3710.5

Total Fat 235.4g	0%
Saturated Fat 97.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2280.3mg	0%
Total Carbohydrate 378.8g	0%
Dietary Fiber 41.4g	0%
Total Sugars 258.8g
Protein 58.6g	0%

Vitamin D 44.6IU	0%
Calcium 803.9mg	0%
Iron 20.3mg	0%
Potassium 1461.5mg	0%

*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.

Source of Calories

Fat: 54.8%

Protein: 6.1%

Carbs: 39.2%