Because is it even Australia Day if we don’t have lamingtons?!

Actually, this is the first year I’ve ever made them because if I’m being totally honest, the thought of making my own sponge cake (let alone a healthier, gluten free but still delicious sponge cake)  dipping it in chocolate and rolling them in coconut really intimidated the life out of me.

But you guys, I could not have been more wrong.

These lamingtons not only taste all kinds of incredible but they are super simple to make!

Just quickly for my international friends who may not know what lamington’s are (the horror !!! ) A lamington is basically a deliciously buttery, light and fluffy, vanilla sponge cake that is filled with jam then smothered in a decadent and rich, fudgey chocolate frosting & covered with finely shredded coconut. They’re soooo good!

And if you’ve never had one before, in a few short minutes, you my friend are in for a real treat!

Just throw everything for the sponge cake in to your blender or food processor, then pour it in to a cake pan and your as good as done!

While it bakes, smash some raspberries, melt some chocolate, stir in a little coconut cream then all that’s left to do it slice, dip, sprinkle, load em’ up, devour!

And devour you shall!

The sponge is subtly sweet, light and fluffy and I love it so much I think it could be my go-to / little black dress of cakes for all occasions from here on out.

The chocolate frosting is lush and creamy and I just want to drizzle it over my entire life!

Paired with the tart/sweet raspberries, a dollop of vanilla yoghurt (because it’s last minute and I ran out of cream making the frosting) sprinkled with coconut it totally ticks all the boxes!

Plus it’s husband and little lady approved so you know they must be good!

I promise you these simplified, heathified last minute lamingtons really do taste all kinds of wonderful and celebrating or not, you need them in your life because they’re just so delicious!

All the traditional flavours we know and love, minus the stressful whisking, beating, sifting folding as well as being free of all of the things!

Made with just a handful of ingredients that I bet you have on hand already , come together in your food processor or blender and can be ready to devour in less than 30 minutes!

Gluten Free – Dairy free – Grain free – Nut Free – Refined sugar free –  Low Carb – Paleo – Keto  – so, SO delicious! !

Subtly sweet, deliciously buttery, light and fluffy sponge caked tossed in a decadent and rich, espresso infused dark chocolate frosting, dusted with coconut, stuffed with berries and vanilla cream, I am here for it!

8 ingredients + 30 minutes;

From my heart to yours, enjoy xo

 

Lovely {Last Minute} Lamingtons

Makes 4 large, 6 medium or 8 minis

Ingredients –

For the sponge –

3 eggs

2 Tablespoons of maple syrup

2 teaspoons of vanilla

2 Tablespoons of coconut oil, melted and cooled

1/4 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of ground cinnamon

For the filling –

1 punnet of raspberries sliced or roughly mashed with a fork  – or 1/4 cup of 100% fruit jam

1/4 cup vanilla yoghurt – I mixed in 1 Tablespoon of before you speak coffee all natural vanilla creamer + 1 tsp of Uplift food pre-biotic powder to make it extra creamy and load it with gut healing goodness – you could also use whipped vanilla coconut (or regular) cream if you prefer

For the chocolate coconut coating –

1/4 cup coconut (or regular ) cream

1/4 cup dark chocolate

1 teaspoon of vanilla

1 pinch of salt

1/2 teaspoon of instant espresso – optional

1 cup of finely shredded desiccated coconut for coating

Method –

For the sponge ;

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) a small loaf pan with baking/parchment paper and set aside it aside.

3 – Place all ingredients for your sponge in to your blender or food processor and process until smooth, creamy and well combined

4 – Pour cake batter in to your prepared tray and bake for 12-15 mins until the top spring back when gently when lightly pressed and a toothpick has just a few crumbs attached when inserted into the center

5 – Set aside to cool

While your sponge cake is cooling prepare the chocolate coating –

1 – Melt chocolate by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

2 – Add vanilla, espresso powder and salt then stir to combine.

3 – Add the coconut cream to your espresso infused chocolate and stir until smooth and well combined.

To assemble –

1 – Place coconut in a small plate or bowl, set aside.

2 – Give yogurt (and creamer/pre-biotic powder/sweetener of choice) a quick stir so it’s silky smooth and deeeeelish.

3 – Slice sponge in to desired shape/size.

4 – Using 2 forks, toss each piece of sponge cake in your chocolate mixture, tap of any excess before tossing/sprinkling with coconut.

5 – Set aside and repeat until all sponge slices are dipped in chocolate and dusted with coconut.

6 – Pop them in the fridge (or freezer) for 5 minutes to chill/set.

7 – Top 1/2 of your choc/coconut sponges with raspberries, a dollop of yoghurt  (or whipped cream) then finish with an extra piece of choc/coconut sponge

8 – Devour!

Enjoy xo

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Question of the day –

What’s your fave kind of cake??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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