Lamington cake (gluten-free)

Serves 8

Preparation: 1 hour 10 mins

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Lamington cake (gluten-free)

An Aussie favourite.

Ingredients

Sponge
  • 110 grams Gluten Free Flour
  • 40 grams Coconut Flour
  • 5 grams Bicarb Soda
  • 5 grams Salt
  • 140 grams Rice Malt Syrup
  • 75 grams Ripe Banana
  • 70 grams Coconut Oil (melted)
  • 70 grams Boiling Water
Choc Glaze
  • 180 grams Rice Malt Syrup
  • 150 grams Boiling Water
  • 135 grams Cocoa Powder
  • 135 grams Coconut Oil (melted)
Assembly
  • Raspberry jam
  • Desiccated or shredded coconut

Directions

    Sponge
    • Preheat oven to 150°C.
    • Place all dry ingredients into a large mixing bowl.
    • Place banana into a high-speed blender with rice malt and blend until smooth. Add to dry mix bowl.
    • Add melted coconut oil and boiling water and stir until combined and smooth.
    • Pour into an oiled cake tin.
    • Place in oven and bake for 30 mins. Poke a skewer in to make sure its baked through.
    • Turn out onto wire rack and cool.
    • Once cool, cut horizontally in half and place in freezer to firm up.
    Choc Glaze
    • Place rice malt syrup, cacao powder and boiling water into a bowl.
    • Whisk to combine. Stream in melted coconut oil while still whisking until super smooth. If it’s too thick, add a little more boiling water.
    Assembly
    • Spread raspberry jam onto the bottom layer of sponge, then carefully place the top layer of sponge on. Put in fridge.
    • Warm up choc glaze by placing bowl over another bowl with boiling water, thin it out slightly with boiling water. (If you feel like you added too much you can always add a little more coconut oil to ensure it sets. It needs to be a nice pouring consistency.)
    • Carefully dip sponge cake in the chocolate mix, then place onto the cooling rack over a tray.
    • Pour remaining choc glaze on top of sponge to evenly cover, and make sure all the edges are covered. If you run out reuse excess glaze that has fallen onto the catcher tray.
    • Sprinkle with the desiccated or shredded coconut, on top and sides of the lamington cake pressing in gently to make it stick.
    • Slide carefully onto a serving plate and refrigerate for at least 15 minutes to set. Cut into thick slices to serve.

Recipe: Amber Wood, ACE Cookies
Styling: Deb Kaloper
Photography: Chris Middleton
Food prep: Caroline Griffiths

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