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!
For the cake, you can choose either:
I’ve tested both, and both were delicious, so use whichever suits your dietary requirements / philosophy.
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.
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
I’d love you to let me know what you think of my healthy take on this classic by posting a comment below.
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