Healthy Lamingtons
Over the past few weeks I’ve been mixing and baking in my kitchen in an effort to create the perfect lamington just in time for Australia Day. You will absolutely love my recipe – so simple, gluten free and made from fresh whipped organic eggs, coconut flour, vanilla and raspberry that make them purely delicious. I’ve coated my lamingtons with a thin layer of dark chocolate ganache that I’ve made using a quality dark courveture 70 – 85 % mixed with a little coconut water or alternatively coconut milk for a creamier ganache. The secret to coating your lamingtons is to lightly spread the chocolate gananche thinly and delicately over the raspberry cake – then lightly dip in your coconut. Be gentle – make them with love and you’ll have the most delicious lamingtons you’ve ever tasted.
What’s good about them:
I’ve used macadamia nut oil to make the cake which works really well with baking - giving it a lovely buttery flavour. The oil is also an anti-inflammatory fat, that is kind to your arteries and can support good health and wellbeing. If you want this cake to be nut free make sure to use a good cold pressed coconut oil, butter or olive oil instead. I’ve used coconut flour mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems – Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours. Raspberries are high in antioxidants which can help to neutralise free radicals, they also marry perfectly with the dark chocolate making them taste amazing. Dark chocolate contains magnesium, iron and antioxidants and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain – responsible for feelings of wellbeing and feeling great !
Makes 25 purely delicious lamingtons
Lamington Cake:
6 organic / free range eggs
1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
1/4 cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil,
butter or olive oil)
1/2 cup ( 70 g / 2 1/2 oz) coconut flour (see notes)
2 teaspoons gluten free baking powder
1 cup (150 g / 5 1/4 oz) fresh or frozen raspberries
1 cup (75 g / 2 1/2 oz) shredded or desiccated coconut for rolling
Chocolate ganache:
100 g (3 1/2 oz) good quality dark eating chocolate 70 – 85 % cocoa – finally chopped
60 ml (1/4 cup / 2 fl oz) coconut water or coconut milk
Preheat your oven to 160 C / 320 F.
Whip the eggs, vanilla and honey for 10 minutes until light and creamy.
Pour in the macadamia nut oil with the eggs still whipping and mix well.
Add the coconut flour and baking powder and mix until combined.
Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
Sprinkle the raspberries evenly over the top.
Bake for 35 – 40 minutes or until cooked through.
Cool for 30 minutes before lifting out from the tin to completely cool.
Divide cake into 25 mini squares.
Make your chocolate ganache:
Heat the coconut water or coconut milk if in a small pan until almost boiling. Turn off the heat.
Add the chocolate and stir it through the coconut until you have a smooth silky ganache.
Spread each square of lamington with a little chocolate ganache very lightly and thinly with a small knife on all sides.
Roll in coconut and place onto a tray lined with baking paper to set.
Enjoy.
These delicious lamingtons will keep covered in the fridge for up to 4 days.
NUTRITIONAL INFO PER SERVE:
Protein: 2.7 g
Total fat: 7 g
Saturated: 3 g
Carbs: 6 g
Fiber: 1 g
Sugars: 4.2 g
kilojoules: 416
Calories: 99
Notes: you can get coconut flour from most good health food stores.
Contact Teresa Cutter
Teresa, these look amazing. Where do you get the different flours from? Is coconut flour found in health food stores?
You can get coconut flour from any good health food store.
OMG!!! Teresa you have down it again!
not only a brilliant healthy sponge cake recipe though these lamingtons are to die for 
perfect for Australia day celebrations! 
and a real hit with my workmates 
Could you use raw cacao instead of chocolate?
Yes you can
What quantity do you recommend?
My first attempt hasn’t really risen? Only about 2cm high… Is this how they should be? Still cooling now so I haven’t eaten them yet….
These are small delicate mini lamingtons that that should be fluffy and moist. You need to whip your eggs until pale and creamy – this adds volume to your cake. 2 cm is not too bad for a first attempt. Cut into small squares when cold then ice with ganache.
The turned out absolutely perfect! Gorgeous and delicious mini lamingtons… Thanks!
Can you use something to replace egg- for a vegetarian
Thanks for sharing this great recipe and great use of macadamia oil. We use macadamia oil as a replacement to butter in most cake recipes – Perfect for Australia Day, look forward to testing them out soon.
Teresa you have wowed me again! Can’t wait to make and share these wonderful little treats for our Australia Day weekend away with friends this weekend! Thanks x
Delicious healthier version of lamingtons (my all time fave) can’t wait to bake some!
how do you “whip” eggs? can you use electric beater?
Just to confirm you need to hold each individual lamington to cover it in the chocolate -
will try before Australia – look decicious!
Is there a substitute for coconut flour?
Teresa talks about this in her Naked Chocolate Cake recipe notes: http://www.thehealthychef.com/2012/09/naked-chocolate-cake/
Darn, I wish I’d read the naked chocolate cake recipe for substitutes for coconut flour before I decided to wing it and just add a cup of almond meal… Ah well, here’s hoping it turns out! It looks pretty darn good in the oven right now
You are a mind reader, I have been searching for a lamington recipe all morning. Perfect, really looking forward to trying these! X
How many lamingtons per serve Teresa?
Looking forward to making them on the weekend!
Could you use grapeseed oil instead of the other options?
Oh yum!!! Just made & they are perfect! Didnt bother to ice & coconut just enjoying as a rasberry tea cake lol. Thankyou so much so greatful to you & your site!
These look amazing! If only I could eat eggs
Hi Teressa, thank you for your inspiration and still been able to enjoy something sweet with coffee. I would like to know is it possible to blend the above mixture in the vitamix? We have just purchased one and are keen to use in every way possible.
Hi Teressa, thank you for your inspiration and still been able to enjoy something sweet with coffee. I would like to know is it possible to blend the above mixture in the vitamix? We have just purchased one
Has anyone tried using an egg replacer?
I really can not stomach cocnut water is there something else I could use instead.
you can use regular cream Jane….:)
anyone who invents a healthy lamington is a friend of mine!
Made these today and they are just delicious…although me being super forgetful, I forgot the raspberries…so now I will have to go and make them again for Australia Day
Thanks for the delicious-ness!!
YUM! Can’t wait to try these!
hi Teresa
I can’t find coconut flour anywhere in Singapore, if I use almond meal instead (or wholemeal flour) how much would I need?
thanks very much
Tracy
You can get coconut flour in Singapore – the brand is bobs red mill – can buy at fair price finest, or tanglin mall (either the supermarket or brown rice paradise)
Made a variation of your lamingtons last night, so delicious! Thank you
http://cookchewconquer.blogspot.com.au/2013/01/gluten-free-lamingtons.html
Made these yesterday, followed recipe and once baked they were a little flat, not to worry, I cut the sponge in half and put the one on top of the other (the raspberry tops together). Cut them into mini lamingtons, I got 20, and coated with the chocolate ganache and coconut. Fantastic and perfect size for little hands
Hi Teresa, just had to say how much we loved this recipe! Just ticked all the boxes for us & it was such a fun thing to do with my 7 yr old (who gobbled them up). Thank you!! so delicious,..
These lamingtons were pretty good. I cut mine in half and sandwiched together with some raspberry coulis before coating in choc which gave them a bit more moistness and sweetness.
OMG! So very delicious
thanks Teresa
These are sensational! They make conventional sugar and white flour laden lamingtons redundant. Like seriously, they would all taste inferior to these tasty morsels! I used a mini muffin tin to make mine, pressed a raspberry in to each one with the vision of making lamington balls. They puffed up so nicely! I coated them with a chocolate mixture I made with cocoa butter, coconut oil and carob and cocoa powder to avoid the sugar in store bought chocolate bars, added some coconut milk and rolled them in some shredded coconut! Wah-lah…Lamington balls. Everyone has loved them and been very surprised to hear they are healthy!
They sound awesome Naomi – Send through your method and chocolate coating and I’ll add it to my post
mail@thehealthychef.com