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Gluten-free lamingtons
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Gluten-free lamingtons

This is my first attempt at making gluten-free lamingtons.
Course Dessert
Cuisine Australian
Keyword Australia cuisine, Australian food, cake, dessert, gluten free
Prep Time 30 minutes
Cook Time 27 minutes

Ingredients

  • 6 large eggs
  • 2 tbsp macadamia butter
  • 2 tbsp coconut oil
  • 1-2 tbsp maple syrup
  • 1 tsp vanilla essence
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda

Icing

  • 1 270ml can coconut cream
  • 2 tbsp cocoa powder
  • 2 tbsp coconut sugar

Topping

  • 1/3 cup desiccated coconut

Instructions

Sponge cake

  • Preheat oven to 180° and line a small baking tray with wax (baking) paper.
  • If your coconut oil is solid, heat it up to soften/liquefy it.
  • Whisk eggs, macadamia butter, coconut oil, maple syrup (I used 1 tablespoon maple syrup but you might want to use 2 if you eat more sweets than me) and vanilla essence until frothy. Don't freak out if your macadamia butter is not so smooth and there are chunks of nuts in the mix.
  • Mix coconut flour and baking soda with the rest of ingredients until well combined.
  • Pour batter on tray and bake for 25 - 30 minutes.
  • Let cool on a wire rack.

Icing

  • Do not shake the can. Open it and remove the top layer (i.e. the creamiest part). Refrigerating the can makes this process easier.
  • Whisk cream, cocoa powder and coconut sugar until well combined.

To serve

  • Optional: with a sharp knife remove the upper and lower layers of the cake. This helps it absorb the icing better.
  • Cut the cake in small rectangles.
  • Dunk them in the icing and coat them with desiccated coconut.