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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



  • 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


    • 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 in an airtight container in the fridge.


    Fructose friendly 

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


    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.