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.
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.
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
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
ADD the zest of 1 orange and use orange juice in place of almond milk.
SCATTER the top with raspberries.