lamington

What better way to celebrate being Australian than with this healthy lamington recipe? I’m really not a fan of traditional lamingtons – probably because I like a sweet with some substance. But this recipe I REALLY love.

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!

Health benefits

By using nutrient-rich ingredients like coconut oil, cacao powder (or cocoa powder), and almond meal, these lamingtons offer healthy fats, antioxidants, and fibre. You can also opt for low-fructose sweeteners like rice malt syrup, making them a better-for-you alternative to traditional lamingtons without compromising on taste.

Ingredients

This recipe is flexible, allowing you to choose between three different cake options (to suit your dietary requirements) and two types of chocolate sauce coatings. You can go gluten-free, dairy-free or even fructose-free depending on your dietary preferences, so it’s perfect for those with food sensitivities or anyone looking for a healthier treat.

How to make this healthy lamington recipe

Start by baking your chosen cake in the oven and allowing it to cool completely. Then, prepare the chocolate coating (either a dairy-free version or a traditional ganache). Cut the cake into squares, dip each piece into the chocolate, and roll them in desiccated coconut. Once coated, pop the lamingtons on a tray and into the fridge to set.

Serving suggestions and how to store

Serve these lamingtons straight from the fridge for a cool, delicious treat. They store well in an airtight container in the fridge, making them a great make-ahead dessert for parties or as a healthier snack option during the week.

Vary this healthy lamington recipe to suit

For a fructose-friendly version, make your own chocolate coating using rice malt syrup. If you’re dairy-free, use the dairy-free chocolate coating instead of ganache. These variations make it easy to customise the recipe to suit your specific dietary requirements without sacrificing flavour.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Print Recipe

4.88 from 8 votes

Healthy Lamington

These healthy lamingtons are a nutritious twist on a classic treat, made with wholesome ingredients that cater to a variety of dietary needs. Whether you're gluten-free, dairy-free, or looking for a lower-sugar option, this recipe has you covered with multiple cake and chocolate coating choices.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Dessert, Snack

Servings: 6 large lamingtons

Ingredients

Cake

• For the cake, you can choose either:
• Easy Healthy Cake - which is gluten, grain, dairy-free with fructose free option (suits Paleo)
• Vanilla Bean Cup Cake - which is gluten, nut and grain-free with dairy and fructose-free options (legume-based)
• Vegan Vanilla Cake - vegan and option for gluten-free

Chocolate coating (you have two options here)...

1) Dairy-free chocolate (I find this coats better than the ganache):

• 2 tbsp cacao powder -unsweetened Dutch process or raw
• 100 g coconut oil (½ cup) 
• 2-4 tbsp rice malt syrup, honey or maple syrup
• 2 tbsp canned coconut milk

2) Chocolate ganache:

• 100 g dark chocolate (85% is my preference)
• 50 g cream -or coconut milk

Instructions

• 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.
• Now make the chocolate sauce...
• For the dairy-free option, place all the ingredients into a small pot. Over a very low heat mix together well (you are just melting the ingredients to luke warm).
• 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.
• For the ganache if you choose that, place a ceramic or glass bowl over a pot of just boiled water. Add the chocolate and cream and mix together until melted.
• Place the chocolate 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.
• Place a baking tray lined with baking paper next to the bowls.
• Dip all four sides of the cake in the chocolate followed buy the coconut and place on the baking tray. 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 in the fridge until you are ready to serve them.

Store

• Store in an airtight container in the fridge.

Notes

Fructose friendly 

Make your own dipping chocolate and choose rice malt syrup as your sweetener. 

Dairy-free

Make your own dipping chocolate.

 

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