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GLUTEN-FREE LAMINGTON CUPCAKES

 

 

GLUTEN-FREE LAMINGTON CUPCAKES

 

Introducing my latest creation… Gluten-Free Lamington Cupcakes!  They’re made from almonds, coconut and organic eggs then topped with a velvety smooth chocolate frosting made from Naked Chocolat that will truly satisfy the tastebuds. I have two more glorious lamington recipes in my latest cookbook Healthy Baking. This healthy twist on the traditional Australian Lamington won’t disappoint! For my healthy lamington recipe, you can CLICK HERE.

WHAT’S GREAT ABOUT IT

 

I’ve used almond flour in this recipe which replaces traditional white refined flours that make up most store-bought cakes. The almond flour is gluten-free and adds protein and moisture, so I just need to add a small amount of olive oil to make it complete. I’ve also used a splash of maple syrup to sweeten as I find it marries the flavours perfectly, however you can also use raw honey or rice malt syrup if you choose.

+ ingredients & methods +

ingredients (MAKES 10 LAMINGTONS)

300 g (10 1/2 oz / 3 cups) almond meal
75 g (1 cup / 21/2 oz) desiccated coconut
2 1/2 teaspoons baking powder
80 ml (2  3/4 fl oz / 1/3 cup) extra virgin olive oil
80 ml (2  3/4 fl oz / 1/3 cup) organic maple syrup
4 organic eggs
1 teaspoon vanilla extract
pinch sea salt
125 ml (1/2 cup) almond milk or coconut milk

 

FROSTING

500 g (16 oz) cream cheese, quark or strained Greek-style yoghurt (labna). For this recipe I’ve used cream cheese
60 g (2 oz / 1/2 cup) Naked Chocolat or raw cocoa powder
60 ml (2 fl oz / 1/4 cup) organic maples syrup
2 teaspoons vanilla extract

 

method

  1. PREHEAT your oven to 160°C (320°F).
  2. COMBINE almond meal, coconut and baking powder in a large bowl.
  3. ADD olive oil, maple syrup, organic eggs, vanilla and sea salt.
  4. MIX well then add almond milk or coconut milk if using.
  5. SPOON lamington cupcake batter into 10 lined cupcake tins.
  6. BAKE for 40 minutes or until cooked through and golden.
  7. REMOVE from the oven and cool completely.
  8. COMBINE all the frosting ingredients until smooth using a whisk or stand mixer.
  9. APPLY generous amounts of frosting to each lamington cupcake.
  10. TOP with coconut flakes and store in the fridge until required.
  11. STORE cupcakes in the fridge (covered) for up to 4 days.
+ notes & inspiration +

ADD the zest of 1 orange and use orange juice in place of almond milk.

SCATTER the top with raspberries.

+ more to love +