Gluten Free Lamingtons

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?

Course Dessert

Cuisine Australian

Diet Gluten Free

Prep Time 30

Cook Time 30

Resting Time: 1

Total Time 2

Servings lamingtons

Calories 336kcal

Author Peter G

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.

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!

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