These gluten free lamingtons are moist square vanilla sponge cakes that are coated in a chocolate sauce and covered in delicious desiccated coconut. This is a traditional Australian dessert that is popular across the world.
I doubt that you might have never heard of lamingtons before, but if you didn’t, you know that the combination of vanilla cake, chocolate and coconut can only be delicious. This is a divine treat to have with your afternoon or evening cup of coffee or tea. These little square cakes are popular for tea parties or any event that has some sweet catering.
As someone who loved lamingtons before going gluten free, I really missed these little cakes. Being able to make this gluten free and finally nailing this recipe made me so excited and I know you will love these gluten free lamingtons too!
Traditional Lamingtons and Varieties
These gluten free lamingtons are made exactly like the traditional ones are. The gluten free sponge cake is cut into squares which are then dipped into a chocolate icing sauce and finally covered in desiccated coconut. They are fairly easy to make and if you don’t like getting messy fingers while baking, I promise the end result makes it all worth it!
There are many varieties of lamingtons where sometimes they are filled with whipped cream, jam and other delicious fillings.
A note on ingredients for these gluten free lamingtons
Gluten Free Lamington Sponge Cake
Oil
You can definitely replace the oil with melted butter. I love using oil in this recipe as it keeps the cake moist and makes it soft, but butter is a perfect substitute.
Eggs
I haven’t tried replacing the eggs in this recipe, but I always suggest Aquafaba (Chickpea brine) as my favourite egg substitute especially for cakes. If you do try this, let me know in the comments below, I would love to hear how it went!
Lamington Chocolate Sauce
Whole milk
You can use your favourite milk substitute here. Remember that strongly flavoured milk (like coconut) will alter the flavour of this chocolate dipping sauce. Now that I think about it, coconut milk might just be super delicious since this lamington gets covered in coconut too. Yummy!
Butter
I would not recommend oil as a replacement for the chocolate sauce. However, a vegetable-based margarine or baking margarine will work perfectly as a substitute.
Topping
Coconut
I use desiccated coconut. This is what I prefer since it stays so delicious for a few days. However, I know some people prefer to use freshly grated coconut. If that is you, go for it! Just remember that it will then need to be refrigerated to keep the coconut fresh.
Tips on making the dipping process of these gluten free lamingtons easier
This can become messy quickly having to dip each individual cake in the sauce and then cover it in the coconut.
So these tips are what I give you to make it a bit easier:
- Add some desiccated coconut in a bowl to place the dipped cake on top of and use separate coconut to sprinkle on top and on the sides. This avoids extra mess. Once done, you can then roll into the coconut again to cover up some missed spots if need be.
- Use your fingers to dip the cake. I used to use two forks to dip into the sauce but I am a bit clumsy and kept dropping the cake back in the bowl. So I use my thumb and pointing finger to dip. Then wipe off some excess chocolate on the side of the bowl before placing in the coconut.
- Refrigerate your cake before dipping (about 20minutes). I don’t do this now, as my family usually cannot wait to indulge, but it does make it easier to dip if the cake is colder since this cake is super soft.
Storage
Unless you are using fresh coconut or your room temperature is very hot, you can store these in an airtight container for 3 days, otherwise, refrigerate to stay tasty for 4 days.
If you’ve tried this recipe, remember to comment below and let me know how it went.
Love,
Gluten Free Lamingtons
Ingredients
Sponge Cake
- 200 g Granulated Sugar
- 4 Eggs Large
- 1 tsp Vanilla Extract
- 180 g Gluten Free All-Purpose Flour Recipe link in notes
- 2 tsp Xanthan Gum Omit if your flour blend already contains it
- 20 g Cornstarch
- 1 ¼ tsp Baking Powder
- 100 g Canola Oil Or vegetable oil
Chocolate Sauce & Topping
- 35 g Melted Butter
- 120 ml Milk
- 30 g Cocoa Powder
- 200 g Icing Sugar
- Pinch Salt
- 150 g Coconut Use more as needed
Instructions
Sponge Cake
- Preheat your oven to 170°C/340°F (150°C/300°F with fan).
- Prepare a 20cm (8inch) square pan with baking paper or non-stick oil spray.
- Add your sugar, eggs and vanilla to a medium bowl. Mix until thickened and light and fluffy.
- Drizzle the oil slowly into the egg mixture while mixing and mix until well combined.
- Sift flour, cornstarch, baking powder and salt into the egg mixture. Fold in gently making sure you don't lose too much air that has been whipped into the egg mixture.
- Pour and even out your mixture in your prepared pan.
- Bake for about 25-30 minutes until a skewer or toothpick comes out clean. Don't open the oven to early or you risk the middle falling flat.
- Let cool completely before dipping.
Chocolate sauce
- Mix all your sauce ingredients together in a bowl until smooth.
Dipping
- Cut your sponge cake into 9 pieces.
- Cover the bottom of a small bowl with some desiccated coconut.
- Take one piece between your thumb and forefinger and dip into the chocolate sauce. Scrape off any excess chocolate sauce on the side of the bowl.
- Place the dipped piece on top of the desiccated coconut and using your hand or spoon cover the sides and top with coconut. Roll again if necessary. Rinse your hand in between to make dipping cleaner and easier.
- Continue until all pieces are complete.
