Recipe: Indulgent, Gluten-Free Lamingtons With Chocolate Ganache

A healthy take on an Aussie fave!

Whether you’re celebrating Australia Day here in Aus or simply just LOVE a good lamington to go with your afternoon cup of tea, be sure to bookmark this recipe by Teresa Cutter aka The Healthy Chef. Apart from being perfectly portion-controlled, these bite-sized squares are entirely free from gluten yet still offer the rich, decadent taste and texture of your favourite dessert.

RECIPE: GLUTEN-FREE LAMINGTONS WITH CHOCOLATE GANACHE

guilt-free lamington
Image: The Healthy Chef

Makes 24 squares

Ingredients

Lamingtons:

6 organic eggs
1 teaspoon vanilla bean paste or 2 teaspoons vanilla bean extract
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
¼ cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold-pressed coconut oil, butter or olive oil)
½ cup (70 g / 2 ½ oz) coconut flour (see notes)
2 teaspoons gluten-free baking powder
1 cup (150 g / 5 ¼ oz) fresh or frozen raspberries
1 cup (75 g / 2 ½ oz) shredded or desiccated coconut for rolling

Chocolate ganache:

100 g good quality dark eating chocolate 70% cocoa – finely chopped
100 ml coconut milk or pouring cream

healthy gluten-free lamington
Image: The Healthy Chef

Method

For lamingtons:
1. Preheat your oven to 160°C / 320°F.
2. Whip the eggs, vanilla and honey for 10 minutes until light and creamy.
3. Pour in the macadamia nut oil with the eggs still whipping and mix well.
4. Add the coconut flour and baking powder and mix until combined.
5. Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
6. Sprinkle the raspberries evenly over the top.
7. Bake for 35 – 40 minutes or until cooked through.
8. Cool for 30 minutes before lifting out from the tin to completely cool.
9. Divide cake into 25 mini squares.

Make your chocolate ganache:

1. Heat the cream or coconut milk in a small pan until almost boiling.  Turn off the heat.
2. Add the chocolate and allow to sit for 2 minutes without stirring.
3. Stir the mix until you have a smooth silky ganache.
4. Spread or dip each square of lamington with a little chocolate ganache.
5. Roll in coconut and place onto a tray lined with baking paper to set.

Notes and inspiration:

If you want this cake to be nut-free make sure to use a good cold pressed coconut oil, butter or extra virgin olive oil instead. These delicious lamingtons will keep covered in the fridge for up to 4 days.

Teresa Cutter, founder of The Healthy Chef, is an author, nutritionist and classically trained chef. You can find more of Cutter’s tips and recipes on her websiteHealthy Recipes AppeBooksFacebook and Instagram.

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