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    Home » Recipes » Gluten Free

    Gluten Free Lamingtons

    Published: Jan 22, 2022 · Updated: Mar 18, 2020 by Peter G · This post may contain affiliate links · 2 Comments

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    a vertical pin for gluten-free lamingtons with a graphic header.

    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?

    3 lamingtons on a white plate.
    CONTENTS
    • What are lamingtons?
    • Why I love this recipe
    • What goes into this recipe
    • How to make this recipe
    • Expert tips
    • FAQ's
    • Related recipes
    • 📋 Recipe

    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.

    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.

    a grey table with the ingredients required to make gluten-free lamingtons.
    • 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

    lining a square baking tin on a grey table.
    • 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).
    2 panel photo - whisking dry ingredients on the left; whisking eggs and honey on the right.
    • Step 2: Combine the almond flour and baking powder in a medium bowl.
    • Step 3: Whisk the honey, eggs, and vanilla extract in a separate bowl and mix well.
    2 panel photo - mixing lamington ingredients in a bowl on the left; smoothing out cake batter in a baking tin on the right.
    • 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.
    2 panel photo - chopping lamingtons into squares on the left; whisking melted chocolate on the right.
    • 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.
    2 panel photo - dipping lamingtons into chocolate icing on the left; dipping lamingtons in coconut on the right.
    • 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

    Can you freeze lamingtons?

    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.

    Do lamingtons keep well?

    Yes, they should last at least three days in the refrigerator covered in an airtight container.

    gluten-free lamingtons stacked on a white plate.

    Related recipes

    • Almond Flour Banana Pancakes
    • Gluten Free Karidopita - Walnut Cake
    • Gluten Free Raspberry and Almond Cake
    • Blueberry Bread

    If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.

    📋 Recipe

    gluten-free lamingtons stacked on a white plate.

    Gluten Free Lamingtons

    Author: Peter G
    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?
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Resting Time: 1 hr
    Total Time 2 hrs
    Cuisine Australian
    Servings 16 lamingtons

    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
    Prevent your screen from going dark

    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, 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.

    Notes

    • 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

    Serving: 1 lamington | Calories: 336 kcal | Carbohydrates: 19 g | Protein: 7 g | Fat: 28 g | Saturated Fat: 11 g

    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

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    This post was originally published in June 2013 but was updated with new information and pictures in January 2022.

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    1. Duun

      October 04, 2022 at 8:16 pm

      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!

      Reply
      • Peter G

        October 06, 2022 at 2:22 pm

        I have never tried this recipe with an egg replacer. Maybe aquafaba (bean water)?

        Reply

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