Happy Australia Day! Time for a confession: in the 4 years I’ve lived in Australia I have never eaten a lamington. When we were “fresh” in the country I didn’t like coconut. Over time, this aversion disappeared but I just wasn’t too excited about sponge cake with chocolate icing and desiccated coconut. Then I ditched the grains so lamingtons were out of the question.
As an almost citizen of Australia, I felt it was about time to try a lamington. I thought it would be relatively easy to find a gluten-free commercial one, but not a grain-free, crap-free one. So I had to make my own. Luckily, I’m one of those persons who can get a pretty good idea of what something should taste like by knowing what’s in it. Thus, I’m pretty confident my first attempt did not taste or feel like a true lamington. But it was delicious nonetheless. And I accidentally came up with a side recipe that will be posted soon.
For the moment, feel free to give this recipe a go. And yes, by “take 1” I’m taking on the challenge of coming up with a new, improved version every year on Australia Day.
Yield: 12 – 15 mini lamingtons
Adapted from Diane Sanfilippo’s Practical Paleo.
- 6 large eggs
- 2 tablespoons macadamia butter
- 2 tablespoons coconut oil
- 1 – 2 tablespoons maple syrup
- 1 teaspoon vanilla esence
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 can coconut cream (270 ml)
- 2 tablespoons cocoa powder
- 2 tablespoons coconut sugar
- 1/3 cup desiccated coconut
- 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.
- 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.
- 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.