I was going to make up a recipe for gluten-free, healthy Lamingtons to share with you for Australia Day … but then I found a whole heap of great looking ones from some of my fav foodies! Why fix something that’s not broken?
Naturally, I still wanted to bake some healthy Lamingtons (because #goodwifey). After much deliberation, I decided to use Sarah Wilson’s Lamington recipe with a few tweaks. I used gluten-free self-raising flour and changed the chocolate coating a little (three tablespoons of organic butter and only 1/3 cup of boiling water for a thicker, richer coating). I also used a whole vanilla bean because why not?!
Normally I would use something like coconut flour, buckwheat or almond meal for my baking recipes. But I think that fluffy cake texture is pretty important for a Lamington, so I went the safe route with a gluten-free self-raising flour. They turned out SO fluffy so if that’s important to you, then definitely stick to gluten-free self-raising flour.
Note: They are not as sweet as regular Lamingtons … but duh, they are sugar-free (or fructose free anyway). Still, if your taste buds are still not adjusted to less sugar in your life, then you might find this, but personally, I thought they were delicious!
These are my Lamingtons.
Check out that fluffy, cakey texture! I loved the shredded coconut from Loving Earth too, another great texture add.
A little tip: it’s best to not store your little healthy Lamington buddies in the fridge they do not like the cold – it makes them dry. An air-tight container and most recipes should store fine for a few days. Assuming you don’t eat them all in one day …
A Round Up of The Best Healthy Lamingtons
Here are some of the best healthy Lamingtons for you to choose from. Sugar-free, gluten-free, paleo, more traditional and even a raw version. That should about cover all dietary options!
Zoe says: I used this recipe and can vouch it’s delicious. John loved them! I used self-raising gluten-free flour and added a little more organic butter to the chocolate mixture. Definitely a winner from the queen of sugar-free.
125g organic butter, softened
1/2 cup rice malt syrup
1/2 teaspoon vanilla powder
1 3/4 cups self-raising flour
1/2 cup milk
2 cups shredded coconut
2 tablespoons rice malt syrup
1/4 cup raw cacao powder
1 tablespoon butter
1/2 cup boiling water
- Preheat oven to 180ºC / 350ºF / Gas Mark 4. Grease a 3cm deep, 20cm x 30cm lamington pan. Line with baking paper, leaving a 2cm overhang on all sides.
- Using an electric mixer beat butter, rice malt syrup and vanilla powder until light and fluffy.
- Add eggs one at a time, beating well after each addition (if mixture curdles keep going it will still work fine).
- Sift half of the flour over the butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon mixture into prepared pan and smooth surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Allow to cool completely.
- Meanwhile to make icing combine syrup, cacao, butter and boiling water in a bowl. Stir until smooth.
- Cut cooled cake into 15 pieces. Place coconut in a dish. Dip one piece of cake in icing. Shake off excess. Toss in coconut. Place on wire rack over a baking tray. Repeat with remaining pieces of cake, icing and coconut. Stand for at least 1 hour or until set.
Healthy Raspberry Lamingtons
Zoe says: I love Teresa’s approach to recipe, she always gets lots of nourishing ingredients in and gives good options for changing up sweeteners, oils etc… so you pretty always have most of the ingredients in the pantry, if not all. I’m not a fan of jam in Lamingtons, but the fresh raspberry idea sounds delicious.
6 organic / free range eggs
1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
1/4 cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil,
butter or olive oil)
1/2 cup ( 70 g / 2 1/2 oz) coconut flour (see notes)
2 teaspoons gluten-free baking powder
1 cup (150 g / 5 1/4 oz) fresh or frozen raspberries
1 cup (75 g / 2 1/2 oz) shredded or desiccated coconut for rolling
100 g (3 1/2 oz) good quality dark eating chocolate 70 – 85 % cocoa – finally chopped
60 ml (1/4 cup / 2 fl oz) coconut water or coconut milk
- Preheat your oven to 160 C / 320 F.
- Whip the eggs, vanilla and honey for 10 minutes until light and creamy. Pour in the macadamia nut oil with the eggs still whipping and mix well.
- Add the coconut flour and baking powder and mix until combined. Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
- Sprinkle the raspberries evenly over the top. Bake for 35 – 40 minutes or until cooked through.
- Cool for 30 minutes before lifting out from the tin to completely cool. Divide cake into 25 mini squares.
- Make your chocolate ganache: Heat the coconut water or coconut milk if in a small pan until almost boiling. Turn off the heat. Add the chocolate and stir it through the coconut until you have a smooth silky ganache.
- Spread each square of lamington with a little chocolate ganache very lightly and thinly with a small knife on all sides.
- Roll in coconut and place onto a tray lined with baking paper to set.
These delicious lamingtons will keep covered in the fridge for up to 4 days.
Paleo Double Decker Lamingtons
Zoe says: I was going to try this recipe, but didn’t have tapioca flour. This is gluten and dairy free, plus perfect for you avid Paleo / Primal fiends out there. Will go nicely after a hunk of lamb!
For the sponge cake
3 whole eggs
1/2 cup tapioca flour
3/4 cup almond meal
2/3 tsp gluten free baking powder
just under 2/3 cup coconut oil, melted
4 tbsp rice malt syrup
1 tsp vanilla extract
Chocolate & coconut icing
1/2 cup cocoa powder
2/3 cup coconut oil
2 tbsp rice malt syrup
1 tsp vanilla extract
3 tbsp coconut or almond milk
1 1/2 cup desiccated coconut (unsweetened)
- Preheat oven to 165C (330F).
- Grease a 2 cm-deep, 20cm x 30cm (base) baking tray pan with some olive oil. Line with baking paper, leaving a small overhang on all sides. The oil will soak through making the paper easier to mould to the tray.
- Dissolve coconut oil, malt syrup and vanilla extract and whisk together until well incorporated, set aside. Measure out tapioca flour and almond meal.
- Using an electric mixer on high setting, beat eggs for 5 minutes until thick and foamy. Gradually add coconut oil mix while beating the eggs. Add baking powder, tapioca and almond meal. Get a whisk and fold for 10-15 seconds until final ingredients are incorporated. You could also use an electric mixer on the lowest setting. Pour mixture into the prepared pan. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn the sponge cake onto a wire rack and set aside to cool completely.
- When the sponge cake has cooled down, trim the edges off and cut into 4 equal strips.
- To make chocolate icing, combine coconut oil, cocoa, vanilla, coconut milk and rice syrup in a bowl. Blend using an electric mixer on low setting or a whisk for 1 minute. Spread coconut on a plate.
- Spread a thin layer of chocolate icing on one side of the sponge cake strips. It’ll look like Vegemite toast. Stick each two strips into one, chocolate sides in. Cut strips into equal lamington pieces – as small or as big as you like.
- In this final stage, you have to work pretty fast as the icing will start to harden a little. If the icing starts to set, add 1-2 tablespoons of hot water and whisk through again. Using two forks, dip and coat lamington squares with a thin layer of chocolate icing and then dip and roll in coconut. Set aside on a wire rack.
- Stand for 1-2 hours before serving. Store in an air-tight container, placed on some baking paper, for a few days. You can store in the fridge but they will firm up.
Gluten-Free Traditional Lamingtons
Zoe says: My beautiful friend Jas is a very talented baker and I can always rely her for a classic recipe, perfectly adapted to be gluten-free. This one would be great for those who are fans of the traditional Lamington.
75g castor sugar
85g gluten-free cornflour (I used half cornflour, half amaranth)
1/2 tsp gluten-free baking powder
240g (about 2 cups) gluten-free icing sugar
60g (1/2 cup) cocoa powder
15g (about 2 tsp) butter
1/2-3/4 cup milk
2-3 cups desiccated coconut
- Preheat oven to 180degrees celsius and line a lamington tray with baking paper, be sure to come high up the sides.
- Sift together the flours and baking powder 3times, set aside.
- Whisk eggs for about7-10minutes until light and fluffy. Slowly add the sugar a dessertspoon at a time. You want the sugar to be completely incorporated before adding the next spoonful (a bit like a pavlova). When all the sugar is dissolved and the eggs are lovely and fluffy and creamy sift over the flours and gently fold in with a metal spoon.
- Pour sponge mixture into prepared tin and bake for approximately 20-25minutes until lightly golden, it will bounce back if you press it lightly (I should have taken mine out at the 22minute mark, so be sure to watch your oven after 20minutes). Allow to cool in the tray, then turn over onto a cooling rack and gently remove baking paper. Lamingtons are traditionally made with day old sponge as it’s easier to handle and as it’s dried out a little is soaks up the chocolate icing better, however, if you want them today then keep reading 🙂
- Sift together the gluten-free icing sugar and cocoa into a medium bowl. Pop the butter on top and slowly whisk in the 1/2cup milk. You want a thick dripping kind of consistency here, not too runny. Add a little more milk if the mixture is too thick.
- I make my Lamingtons by placing the icing over some recently boiled water like I would melt chocolate, this keeps the icing warm and runny making it easier to coat the sponge. I then have another bowl with half the coconut (half as it gets ‘dirty’ from the wet chocolate, so I top it up with new ‘clean’ coconut) in that I put the chocolate coated sponge into and roll around, then using a fork wiggle it around to get rid of excess coconut and place onto a cooling rack to ‘dry’ and drip!! It’s a messy but fun process!
Gluten Free Lamingtons with Polenta
Zoe says: I really wanted to try this one too! I love the idea of using polenta as the flour. I was kind of hoping Mayver’s would sneak in some of their nut butter or tahini too, maybe tahini chocolate icing next time Mayver’s?
1 cup gluten-free polenta
125g butter, room temperature
1/2 cup coconut sugar
1 tbsp finely grated orange rind
2 tbsp orange juice
1 cup almond meal
1 tsp gluten-free baking powder
2 cups desiccated coconut
1/2 cup cocoa powder
1/2 cup powdered stevia*
200g butter, melted
- Grease an 18 x 28cm rectangular slice pan. Line the bottom of the pan with baking paper, ensuring to extend over the sides.
- Place the polenta in a blender and mix until it becomes fine in texture.
- Beat butter and sugar in a small bowl until light and fluffy. Gradually add eggs, one at a time, beating well after each one. Stir in orange rind and juice, then combine polenta, almond meal and baking powder. Spoon mixture into prepared pan and smooth top using a spatula.
- Bake in a hot oven (200°C) for 20 minutes, or until golden on the outside and cooked on the inside. Stand in pan for 5 minutes, before turning onto a wire rack to cool. Cut cold cake in 4cm squares.
- Chocolate Icing
- Combine sifted cocoa powder and icing sugar mix into a medium bowl. Whisk in butter until smooth.
- Dip cake squares, one at a time, in icing then drain off excess. Toss in coconut to coat all over. Place on a wire rack and refrigerate to set.
- Store in an airtight container.
*Grind up the stevia in a blender and add an optional tsp of cornstarch, to prevent it clumping when stored.
Zoe says: This was definitely the best looking raw Lamington recipe I found. The others were mostly like chocolate coconut bliss balls, which is a bit of a cheats way I guess. I like that Binny has kept these as close to Lamingtons as possible, and they look divine.
3 cups blanched almonds (soaked overnight)
2 cups shredded coconut
3/4 cup coconut milk
1/4 cup coconut oil
1 TBS vanilla extract
1 cup coconut milk
2 TBS coconut nectar
1/2 tsp vanilla
pinch of salt
2 tsp agar agar
8 tsp hot boiling water
1cup frozen mixed berries
1 tsp lemon juice
1 tsp coconut nectar
pinch of salt
2 cup cacao powder
1 cup syrup
1 cup coconut oil
1/4 tsp sea salt
- Blend all ingredients for sponge together until smooth consistency.
- Take half out and spread over a small square/rectangle cake tin.
- With the pannacotta, do it in two stages. You have to work quite fast with agar agar as it solidifies quickly. Add all the ingredients except for the agar agar and water into the blender.
- In a small bowl, add hot boiling water and agar agar together and whisk until dissolved, add into the blender and blend all ingredients together.
- Pour over the base sponge and leave to set, should take about 15 mins.
- Blend all ingredients for the berry compote and spread evenly over the top of the pannacotta (to help set it fast put the compote in the freezer for a little first while until it’s not so runny then spread over).
- Put the whole thing in the freezer and leave for an hour.
- Add the top layer of the sponge, flatten down. Work carefully as you can push the berry compote too hard, you want a nice even layer over the top. Leave to freeze for an hour.
- Blend all the ganache ingredients together and put in a large bowl. Prepare a tray or plate of shredded coconut.
- Take the lamington sponge out the freezer, and cut into square pieces, coat the pieces in the ganache (the covering will harden fairly quickly since the coconut oil will react to the cold). Roll in the shredded coconut.
- After all the squares have been covered, refrigerate for 30 mins and enjoy!
Happy Australia Day and Happy Lamington Baking!
I’ll leave you with some more #LamingtonPorn.