Here’s a healthy twist to an old Aussie favourite. My gluten-free and lactose-free strawberry lamington cake is sure to be a hit on Australia day. This cake provides plenty of protein to help keep blood sugar levels balanced, antioxidant-rich phenols and beneficial unsaturated fats for heart health, magnesium for healthy nervous system function, and zinc and vitamin C to support immune health.
Strawberry Lamington Cake
By naturopath and IsoWhey Wholefoods influencer, Lisa Guy
gluten free & lactose free
1 3/4 cup almond meal 1/3 cup raw honey or maple syrup 4 organic eggs 1 tsp baking powder (gluten-free) 1 tsp vanilla bean paste or essence 5 large strawberries and extra for decorating
For the topping ½ cup organic cold pressed coconut oil* 2 tbsp organic cacao powder* 2 tbsp raw honey or maple syrup 2 tbsp coconut cream 3/4 cup shredded coconut
Place all cake ingredients in your food processor (except strawberries) and blitz until well combined.
Stir through 5 large diced strawberries.
Lightly grease a cake tin with coconut oil then pour in cake mixture.
Bake on 180°C for 45 minutes until golden brown and cooked through.
To make the chocolate, place coconut oil, cacao, honey, and coconut cream in a small saucepan and gently stir on on low heat until well combined.
Allow cake to completely cool then cover cake in chocolate mixture, spoon mixture down the sides so it is well covered. It will be a little runny but will set when you put it in the fridge.
Cover cake with shredded coconut, pressing coconut around the sides of the cake. Then place in the fridge for 30 min to set.