Serves: 9|Prep: 50 min
Serves: 9|Prep: 50 min
In my family, lamingtons are a favorite dessert. So, I decided to create these delicious gluten-free choc covered, strawberry filled lamingtons which will not disappoint and satisfy everyone’s lamington cravings. They’re deliciously sweet, light and fluffy, and healthier than traditional store-bought lamingtons. My son could not get enough of these when I first created them, so we will definitely be making a double batch next time!
Ingredients
Method
| Sponge Cake | |
| 4 eggs | |
| 2/3 cups coconut sugar | |
| 1/2 cup buckweat flour | |
| 1/2 cup arrowroot flour | |
| 1/2 cup millet flour | |
| 1 tsp baking powder | |
| ½ cup coconut oil, melted | |
| pinch sea salt | |
| Filling | |
| 1 cup homemade raspberry and chia jam* | |
| or any natural preservative-free jam | |
| Chocolate icing | |
| 1 cup coconut oil, melted | |
| 1 cup cacao powder | |
| ½ cup maple syrup or raw honey | |
| Topping | |
| 2 cups desiccated coconut |
| 1. | Preheat oven to 340°F and line two 8″ x 8″ baking dishes with baking paper. |
| 2. | In a medium-sized bowl, beat eggs until light and fluffy. Gradually add coconut sugar and mix for 3–4 mins. |
| 3. | In a small bowl, combine flour with baking powder and salt. |
| 4. | Add the flour mix and the coconut oil to the egg mix and beat until well combined. |
| 5. | Divide batter between the prepared baking dishes and bake in the oven for 20 minutes or until a cake tester comes out clean. |
| 6. | Cool slightly in the pans, then lift out of the pans and finish cooling completely on wire racks. |
| 7. | After the cakes have cooled completely, spread the jam evenly over the top of one cake. Place the other cake on top and cut into 2″ in squares. |
| 8. | For the chocolate icing, place all ingredients in a small bowl and whisk to combine. |
| 9. | Dip the sponge cake squares into the chocolate icing, making sure to cover all sides and roll in desiccated coconut. |
| 10. | Allow to set on a wire rack. |
