+ Well Nourished | Healthy Lamington Recipe

Healthy Lamingtons

What better way to celebrate Australia Day than with healthy lamingtons?  I’m really not a fan of traditional lamingtons – probably because I like a sweet with some substance. So when I set out to create a healthy lamington it really was rather simple because I already have two basic cake recipes that I just love the texture off.

So I’ve put this recipe together with several options.  I’ve made a double-decker style lamington with a layer of chocolate in between (pictured).  You could also layer with a good quality jam or just make a lamington slice if you like.

I’ve taste tested these with a couple of lamington lovers and been given a big thumbs up – my husband thinks these may be the best sweet recipe I’ve posted yet!

 

Ingredients

Cake
For the cake, you can choose either:

  1. My Easy Healthy Cake Recipe – which is gluten, grain, dairy-free with fructose free option (suits Paleo)
  2. Vanilla Bean Cup Cake – which is gluten, nut and grain-free with dairy and fructose-free options (legume-based)

I’ve tested both, and both were delicious, so use whichever suits your dietary requirements / philosophy.

Chocolate coating
You have two options here:

Dairy free chocolate:
Over a very low heat mix together well:
2 tablespoons raw cacao powder
100gram (½ cup) coconut oil
2-4 tablespoons sweetener (rice malt syrup, honey, maple syrup or coconut syrup) – for low fructose choose rice syrup
2 tablespoons coconut milk
You don’t want to let this sit for too long or the ingredients will separate.  If this happens just give it a good stir before dunking your cake.

Chocolate ganache:
Place a bowl over a pot of boiling water and mix together until melted:
100gram  good quality dark chocolate (85%)
50gram cream or coconut milk

Method

  • Bake your choice of cake into a lined tin (approx. 30-20cm) for 15-20 minutes.
  • Allow to cool on a cake rack and then trim the edges.
  • You can cut into small squares for little lamingtons.  For big ones like pictured, I halved the cake, sat one on top of the other and cut into six squares.
  • Pop the cake in the fridge for 10 minutes or so to chill while you make the chocolate.
  • Once you’ve made the chocolate place it in a shallow bowl.
  • In another shallow bowl place about a cup of desiccated coconut and prepare to get messy! I always work next to my sink in case I need to rinse off.
  • Dip all four sides of the cake in the chocolate followed buy the coconut. If you are making them with chocolate middles, I dipped the two middle sides in the chocolate, placed them together and then coated the rest.
  • Work quickly, you don’t want to soak them, just lightly coat them.
  • Place on a piece of non-stick paper and refrigerate until you are ready to serve them.

I’d love you to let me know what you think of my healthy take on this classic by posting a comment below.

All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be.  But you can help me to build a healthier world, please  Share this post with a friend Share this post with a friend.

You can also support my work by purchasing my ebook “Rise and Shine” – more details HERE or “The Well Nourished Lunchbox” – more details HERE.

 

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  • Shelly

    These are amazing – like all you recipes, on the mark, easy to make and so incredibly delicious. Huge fan of your work!

    • Thanks Shelly, so glad you liked and appreciate your feedback! G x

  • Nat

    Georgia I just wanted to say thank you for your amazing recipes that work every time and are always so delicious. I have your e book and love, love it. Best value cookbook I’ve ever bought. My family’s health and wellbeing is all the better for discovering your site – thanks so much.

    • Wow thanks so much, really appreciate it, you are very welcome G x

  • Maxi

    Georgia thanks for the Australia day recipes. Can’t wait to try them both out this weekend. I made the Healthy Cake with orange zest. It was lovely and fluffy like a sponge. So it should make a great lamington.

    • Glad you enjoyed it Maxi, yes it does make a cracking lamington. G x

  • Sharon Young

    Hi Georgia, I am going to try this recipe tomorrow, for a Lamington Bake Off on Sunday! If I follow the Vanilla Bean Cupcake recipe, what would the baking time be, for one large cake?

    • So sorry for the late reply Sharon, I’ve been away for the long weekend and this commenting system wouldn’t load so apologies. Hope you got to make it anyway? Baked in a small tin it is roughly the same time, maybe a few minutes extra (until firm and springy in the middle). G x

  • Stella

    I made these for our Australia Day dessert as a lamington cake. My teenager (who is anti healthy!) loved it as did everyone else. A huge hit – thank you so much 🙂

    • That’s great Stella – love a win over anti-healthy teens, G x

  • Bianca Sands

    Wonderful recipe thank you 🙂 Our family has just enjoyed a delicious and nourishing dessert. We have just discovered your website and look forward to exploring tasty offerings. Thank you for your vision with this work and for shining your light into the world to inspire others.

    • Hi Bianca and thanks so much for your beautiful message. I love sharing the things I’ve learned and the food I love, so the pleasures all mine, G x

  • Beck Emerson

    Hi Georgia, just wanted to say these were a huge success! Everyone loved them 🙂 I used your easy cake recipe… And it was all so easy. Thank u so much for yet another winner!!

    • Glad you all enjoyed them Beck – you’re very welcome, G x

  • Kailani Clifton, Age 9

    A very wonderful recipe. Thank you for sharing Georgia. Kai x

  • Pam Parker

    Hi Georgia, wondering how long these stay fresh for? We are going away over Easter & we are pre-making most meals & freezing them so when we get in from the Beach & the kids are famished its’ just a case of heating up…I’m a bit stuck on Morning Tea/Afternoon Tea. Could you possibly freeze these?

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