Dubbed as Australia's national favourite treat - you will not be able to resist these delicious gluten-free lamingtons. Delicate pieces of cake dipped in chocolate icing and rolled in coconut - tell me, what's not to love?
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What are lamingtons?
Lamingtons are a traditional Australian dessert made from a sponge cake base. It sometimes has a layer of jam sandwiched between two layers of sponge cake. The classic recipe uses plain flour, butter and caster sugar. I however, have taken it one step further by using almond flour, honey and all natural ingredients.
Why I love this recipe
- Gluten-free lamingtons are relatively easy to make, requiring less than ten ingredients.
- They're better than the original lamingtons! (and I stand by that!)
- They're naturally gluten-free and dairy-free.
- It's a fun dessert for kids to get involved in! (all that dipping and coating).
- They're perfect for parties and celebrations.
Related: see my Anzac biscuits for more delicious Australian treats!
What goes into this recipe
You'll need a few ingredients to make these gluten-free lamingtons perfect. Most of these items can be found int he grocery store.
- Almond Flour. - This is my "go-to" flour when making gluten-free baked goods. Unfortunately, I have not tested this recipe with a commercial gluten-free flour blend.
- Baking Powder. - helps the lamington sponge rise.
- Honey. - I'm using honey as my sweetener of choice.
- Light Olive Oil. - I'm opting for lighter olive oil for this recipe. Sub with coconut oil if you prefer - it works equally well.
- Eggs. - Room temperature eggs (60g each).
- Vanilla. - Either vanilla extract or paste will work fine. I love vanilla in baking because it adds a lovely aroma.
- Dark Chocolate. - Ensure it's a good quality baking chocolate - 70% minimum for best results.
- Coconut Milk. - This is added to the dark chocolate to make the ganache or frosting. Swap for another dairy-free milk or use regular milk if you prefer.
- Desiccated Coconut. - It wouldn't be a lamington without this iconic ingredient.
How to make this recipe
- Step 1: Preheat your oven to 180 deg C (350 F) and grease and line a 20 x 20 cm (8 x 8 inch) square cake tin with baking paper (parchment paper).
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- Step 2: Combine the almond flour and baking powder in a medium bowl.
- Step 3: Whisk the honey, eggs, light olive oil and vanilla extract in a separate bowl and mix well.
- Step 4: Add the dry ingredients (almond flour & baking powder) to the egg mixture and mix until well combined.
- Step 5: Pour the lamington batter into the baking tin and cook for 25-30 minutes or until a skewer inserted comes out clean. (if you find it's browning too quickly, cover with aluminium foil). Allow the cake to cool in the tin for 30 mins before inverting onto a wire rack to cool completely.
- Step 6: Cut the cooled sponge into 4 rows, each measuring 5cm on one side and repeating on the other. (In total, you should have 16 cake pieces). Place these in the freezer for one hour.
- Step 7: Melt the chocolate using the double boiler method (or microwave). Add the coconut milk and whisk until well combined. Allow the icing to stand and cool for 10 minutes before using.
- Step 8: Using two forks, dip each cake piece into the chocolate ganache, making sure it is covered on all sides.
- Step 9: Dip each cake piece into the desiccated coconut and cover completely. Repeat with the remaining gluten-free lamingtons until they are all iced and coated. Allow them to set for one hour before eating.
Expert tips
- Freeze gluten-free lamingtons before dipping them in chocolate icing and coconut. This makes the whole dipping process easier. It will crumble and fall apart if you attempt to do it while the sponge is freshly baked and cooled.
- Make sure the baking tin is lined with parchment paper. This makes the process of lifting the cake sponge easier.
- Swap out the desiccated coconut for raw shredded coconut instead.
- Use maple syrup instead of honey.
- Ensure you are using almond flour, not almond meal. Almond flour is more refined in texture and works wonders in gluten-free baking.
- Slice the prepared gluten-free lamingtons in half and fill them with one tablespoon of strawberry jam and a small dollop of whipped cream - this makes them next level!
FAQ's
Yes, you can freeze them. However, don't dip the lamington sponge piece in the chocolate and coconut. Just wrap them first in plastic wrap, wrap them in foil, and then place them all together in a freezer-safe container for three months. Thaw them in the refrigerator the day before and frost them with chocolate and coconut. Consume on the same day.
Yes, they should last at least three days in the refrigerator covered in an airtight container.
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Gluten Free Lamingtons
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Conversions
Ingredients
- 300 grams almond flour
- 1 teaspoon baking powder
- 85 ml olive oil, light
- 3 eggs, room temperature
- 150 ml honey
- 1 tablespoon vanilla extract
- 150 ml coconut milk
- 150 grams dark chocolate, 70% minimum
- 160 g desiccated coconut
Instructions
- Preheat your oven to 180 deg C (350 F) and grease and line a 20 x 20 cm (8 x 8 inch) square cake tin with baking paper (parchment paper).
- Combine the almond flour and baking powder in a medium bowl.
- Whisk the honey, eggs, olive oil and vanilla extract in a separate bowl and mix well.
- Add the dry ingredients (almond flour & baking powder) to the egg mixture and mix until well combined.
- Pour the lamington batter into the baking tin and cook for 25-30 minutes or until a skewer inserted comes out clean. (if you find it's browning too quickly, cover with aluminium foil). Allow the cake to cool in the tin for 30 mins before inverting onto a wire rack to cool completely.
- Cut the cooled sponge into 4 rows, each measuring 5cm on one side and repeating on the other. (In total, you should have 16 cake pieces). Place these in the freezer for one hour.
- Melt the chocolate using the double boiler method (or microwave). Add the coconut milk and whisk until well combined. Allow the icing to stand and cool for 10 minutes before using.
- Using two forks, dip each cake piece into the chocolate ganache, making sure it is covered on all sides.
- Dip each cake piece into the desiccated coconut and cover completely. Repeat with the remaining gluten-free lamingtons until they are all iced and coated. Allow them to set for one hour before eating.
Peter's Tips →
- Freeze gluten-free lamingtons before dipping them in chocolate icing and coconut. This makes the whole dipping process easier. It will crumble and fall apart if you attempt to do it while the sponge is freshly baked and cooled.
- Make sure the baking tin is lined with parchment paper. This makes the process of lifting the lamington sponge easier.
- Swap out the desiccated coconut for raw shredded coconut instead.
- Use maple syrup instead of honey.
- Ensure you are using almond flour, not almond meal. Almond flour is more refined in texture and works wonders in gluten-free baking.
- Slice the prepared gluten-free lamingtons in half and fill them with one tablespoon of strawberry jam and a small dollop of whipped cream - this makes them next level!
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This post was originally published in June 2013 but was updated with new information and pictures in January 2022.
Duun says
Hello! Would love to make these, but was wondering if you ever tried or have any recommendations for egg replacements to make it vegan? Thank you so much!
Peter G says
I have never tried this recipe with an egg replacer. Maybe aquafaba (bean water)?
Emma says
There is olive oil in the ingredient list but not in the method.
Peter G says
Thank you! It's been rectified now. Much appreciated.