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Healthy Lamington
4.75 from 4 votes

Healthy Lamington

Who said a Lamington can't be healthy? This Healthy Lamington recipe can be made a couple of ways, kind of like a choose your own adventure cake. Which ever option you choose, they are really good.
Prep Time30 mins
Cook Time30 mins
Total Time1 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)

* I've tested both cakes and both were delicious, so choose whichever suits your dietary requirements / philosophy.

    Chocolate coating

    • You have two options here:

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

    • Over a very low heat mix together well:
    • 2 tbsp cacao -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
    • 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:
    • 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.
    • 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.

    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.