Today’s post happens on a slightly more exciting-than-usual day. It’s Sunday, Easter Sunday! Know what that means (for me)? Chocolate for breakfast and no guilt about it! My initial plan was for banana pancakes then I thought I really couldn’t be too fussed standing over a stove, flipping them. And there was nothing too sinful about banana pancakes.
What’s a girl to do? I eyed the bag of Daim chocolate (swedish confection with crunchy toffee and milk chocolate) sitting on the countertop and remembered this lovely drool-worthy recipe from Chocolate & Zucchini. How could I ever resist?
The cake was so much more than I imagined. I thought it would be kind of buttery, dense, with toffee chocolate studded throughout. But this would be such an insult to the moist, tender crumbed cake I pulled out of the oven, sweet and mildly salty from the Daim and oh-so-tempting. I think that the cake itself is so yummy, one could use it as a base for countless happy add-ins. I’ve got big plans for blueberries, raspberries and white chocolate.
Before I share the recipe, here’s a small hug to my friend Vee, who’s turning 22! The first of us 3 girls, definitely exciting (since 22 is the new 21…). She prefers to call it the 6th anniversary of her 16th. We spent her ‘anniversary’ with brunch, hotcakes, french toast, bacon & eggs. Oh and this…
From me to you, Happy Birthday Vee!
Gluten Free Daim Cake (adapted from Chocolate & Zucchini)
*Makes a 5 inch cake, this is a halved recipe
1.5 cups GF flour blend
2 tbsp almond meal
1.5 tsp baking powder
1/8 tsp baking soda
1/2 + 1 tbsp cup non-fat plain yoghurt
150g Daim, chopped roughly (half a bag)
1/3 cup granulated sugar
3 tbsp brown sugar
2 large eggs
1/3 cup canola oil
pinch of cinnamon
1 tsp vanilla extract
1) Preheat oven to 170 degreesC. Grease and line a 5 inch round cake tin with parchment.
2) In the bowl of a KitchenAid, add the eggs and sugars together. Beat for 4 minutes on medium, or until creamy looking.
3) While the eggs are beating, mix the flour, almond meal, baking soda, baking powder and cinnamon in a bowl.
4) Add the oil into the egg mix and beat for 2 minutes of until emulsified.
5) Add in half the flour and half the yoghurt. Blend well. Repeat with the remaining flour and yoghurt.
6) Topple in the chopped Daim and mix until evenly distributed, about 30 seconds.
7) Pour the batter into the prepared cake tin and bake for 35-40 minutes or until a skewer inserted comes out clean *Mine has a few crumbs but I’m guessing it’s normal because of the chocolate pieces*