Nut-Free Daim Cake

Indulge in the irresistible decadence of this Nut-Free Daim Cake, a delightful twist on the classic Swedish favorite that’s perfect for those with nut allergies! This rich and moist cake features a buttery vanilla sponge generously studded with nut-free toffee bits for a sweet, crunchy surprise in every bite. Topped with a luscious layer of velvety dark chocolate ganache and more nut-free toffee bits for a show-stopping finish, this cake strikes the perfect balance between elegance and comfort. Ready in just over an hour, it’s a crowd-pleasing dessert ideal for birthdays, celebrations, or any time you crave a sweet slice of indulgence. Nut-free never tasted so good!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch (23cm) springform baking pan. Line the bottom with parchment paper.

Step 2

In a large mixing bowl, cream together 125g of butter and 150g of sugar until light and fluffy.

Step 3

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Step 4

Add the vanilla extract and mix well.

Step 5

In a separate bowl, sift together the all-purpose flour and baking powder.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Step 7

Fold in 100g of nut-free toffee bits, ensuring they're evenly distributed throughout the batter.

Step 8

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 9

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.

Step 10

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.

Step 11

Remove the cream from the heat and add the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.

Step 12

Once the cake has cooled, pour the chocolate ganache over the top, spreading it to the edges.

Step 13

Scatter the remaining 100g of nut-free toffee bits over the ganache.

Step 14

Let the cake sit for at least 30 minutes to set the ganache before serving.

Nutrition Facts

Serving size	1186.9 grams (1186.9g)

Amount per serving	% Daily Value*
Calories	4853

Total Fat 312.20g	400%
Saturated Fat 181.80g	909%
Polyunsaturated Fat 0.10g
Cholesterol 1146mg	382%
Sodium 1187mg	52%
Total Carbohydrate 479.40g	174%
Dietary Fiber 14.70g	53%
Total Sugars 330.00g
Protein 49.80g	100%

Vitamin D 165IU	827%
Calcium 476mg	37%
Iron 20mg	108%
Potassium 1432mg	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.

Source of Calories

Fat: 57.0%

Protein: 4.0%

Carbs: 38.9%