Healthy Lamington
Servings: 6 large lamingtons
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.
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.