What better way to celebrate Australia Day than with healthy lamingtons? I’m really not a fan of traditional lamingtons – probably because I like a sweet with some substance. So when I set out to create a healthy lamington it really was rather simple because I already have two basic cake recipes that I just love the texture off.
So I’ve put this recipe together with several options. I’ve made a double-decker style lamington with a layer of chocolate in between (pictured). You could also layer with a good quality jam or just make a lamington slice if you like.
I’ve taste tested these with a couple of lamington lovers and been given a big thumbs up – my husband thinks these may be the best sweet recipe I’ve posted yet!
For the cake, you can choose either:
- My Easy Healthy Cake Recipe – which is gluten, grain, dairy-free with fructose free option (suits Paleo)
- Vanilla Bean Cup Cake – which is gluten, nut and grain-free with dairy and fructose-free options (legume based)
I’ve tested both, and both were delicious, so use which ever suits your dietary requirements / philosophy.
You have two options here:
Dairy free chocolate:
Over a very low heat mix together well:
2 tablespoons of raw cacao powder
100gram (½ cup) of coconut oil
2-4 tablespoons of sweetener (rice malt syrup, honey, maple syrup or coconut syrup) – for low fructose choose rice syrup
2 tablespoons of coconut milk
You don’t want to let this sit for too long or the ingredients will separate. If this happens just give it a good stir before dunking your cake.
Place a bowl over a pot of boiling water and mix together until melted:
100gram of good quality dark chocolate (85%)
50gram of cream or coconut milk
- Bake your choice of cake into a lined tin (approx. 30-20cm) for 15-20 minutes.
- Allow to cool on a cake rack and then trim the edges.
- You can cut into small squares for little lamingtons. For big ones like pictured, I halved the cake, sat one on top of the other and cut into six squares.
- Pop the cake in the fridge for 10 minutes or so to chill while you make the chocolate.
- Once you’ve made the chocolate place it in a shallow bowl.
- In another shallow bowl place about a cup of desiccated coconut and prepare to get messy! I always work next to my sink in case I need to rinse off.
- Dip all four sides of the cake in the chocolate followed by the coconut. If you are making them with chocolate middles, I dipped the two middle sides in the chocolate, placed them together and then coated the rest.
- Work quickly, you don’t want to soak them, just lightly coat them.
- Place on a piece of non-stick paper and refrigerate until you are ready to serve them.
For more inspiring healthy advice and delicious recipes, visit www.wellnourished.com.au.