Gluten Free Lamingtons Recipe

I absolutely adore this recipe because it brings back all the nostalgia of classic lamingtons, but with a modern twist suitable for my gluten-free lifestyle. Plus, the combo of fluffy vanilla cake with rich chocolate and coconut feels like a tropical escape in every bite!

Recreating classic treats and making them gluten-free is something I love to do, and these lamingtons are a wonderful example. With 1 cup of gluten-free flour and 2 cups of desiccated coconut, they maintain the iconic texture of this Australian treat, which is traditionally made with sponge cake.

The combination of cocoa powder and vanilla extract that this recipe calls for is simply divine!

Ingredients

All-purpose flour without gluten: Supplies the necessary foundation and is essential for people with a sensitivity to gluten.

Sugar that has been granulated: Imparts sweetness and contributes to the light and fluffy texture of the cake.

Binding ingredients together and adding richness and protein.

Extract of vanilla: Intensifies taste with a syrupy, perfumed had.

Dried coconut: Contributes to the texture and a nuanced coconut taste, high in dietary fiber.

Cocoa powder: Imparts a robust chocolate taste and is high in antioxidants.

Almond milk: A dairy-free alternative that contributes moisture and a wealth of vitamin E.

Ingredient Quantities

• 1 cup gluten-free all-purpose flour
• 1 teaspoon gluten-free baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (use almond milk for dairy-free option)
• 2 cups desiccated coconut
• 2 cups powdered sugar
• 1/3 cup cocoa powder
• 3/4 cup boiling water
• 1/4 cup unsalted butter, melted

Instructions

1. Set your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper.

2. In a medium-sized bowl, combine the gluten-free all-purpose flour, baking powder, and salt, and beat together with a whisk.

3. In another large bowl, beat butter that is soft and at room temperature with granulated sugar until the mixture is light and fluffy. Add the eggs to the bowl one at a time, making certain to mix each one in well before adding the next. Pour in the vanilla, and mix until it is well distributed throughout the batter.

4. Slowly incorporate the flour mixture into the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.

5. Place the prepared baking pan and the batter in the oven. Bake the batter for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the pan to cool completely on a wire rack before serving.

6. After the cake has cooled, slice it into 16 squares and place them in the refrigerator for at least 30 minutes. This makes the hull easier to work with and gives it a crispier texture.

7. Make the chocolate coating by sifting the powdered sugar and cocoa powder into a medium bowl. Gradually whisk in the boiling water and melted butter until smooth.

8. Put the desiccated coconut in a shallow bowl. Take each square of cake and dip it into the chocolate coating, letting the surplus drip off before placing it in the coconut.

9. Coat each cake piece with desiccated coconut until evenly covered.

10. Set the lamingtons on a wire rack to achieve a state of firm set. This is best done in a cool area to facilitate the process. Enjoy the resultant treats once the chocolate coating has completely cured.

Equipment Needed

1. Oven
2. 8×8-inch baking pan
3. Parchment paper
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Whisk
7. Hand mixer or stand mixer
8. Measuring cups and spoons
9. Spatula
10. Wire rack
11. Toothpick
12. Shallow bowl
13. Sifter
14. Knife (for slicing)
15. Refrigerator

FAQ

• Q: Can I use regular milk instead of almond milk?You can use standard milk if you’re not steering clear of dairy. Almond milk is served as a dairy-free option.
• Q: How do I ensure the lamingtons are truly gluten-free?A: Ensure that every ingredient, from all-purpose flour to baking powder, is gluten-free and clearly labeled. This helps eliminate the risk of cross-contamination and keeps safe—delicious, even—gluten-free baked goods within reach.
• Q: Can I substitute the cocoa powder with another flavor?Yes, you can try using strawberry or raspberry puree for a different flavor coating, but adjust the liquid consistency appropriately.
• Q: How do I store the lamingtons after baking?A: Keep them in a sealed container at room temperature for up to 3 days or refrigerate for up to a week.
• Q: Can I freeze lamingtons?Lamingtons can be frozen. Each one should be wrapped in plastic wrap, and they should be stored together in a container that is safe for the freezer. They can stay in there for about three months without losing too much quality.
• Q: Is it possible to replace the sugar with a sugar substitute?You might use a sugar substitute with granulated crystals, such as erythritol, which is what the powdered version of sucralose is. This may slightly alter the texture or flavor, but it should work fine for most recipes and will save you a lot of calories.

Substitutions and Variations

Gluten-free all-purpose flour: For an interesting texture, substitute with almond flour. For a healthier option, try using oat flour.
Softened unsalted butter: Substitute coconut oil or a dairy-free margarine for a dairy-free version.
Coconut sugar and stevia can be used as substitutes for granulated sugar, bringing the total to about three low-glycemic ingredients in this fruit salad.
Dairy milk: Use soy milk or rice milk instead to keep the recipe free of dairy.
Substitute powdered sugar with a powdered sugar substitute like erythritol or a stevia blend for a lower-calorie option. Ensure that these substitutes are gluten-free.

Pro Tips

1. Room Temperature Ingredients Ensure that the eggs and butter are at room temperature before mixing. This helps create a smoother batter and ensures an even texture in the final cake.

2. Chill the Cake For cleaner squares and easier handling when coating, refrigerate the baked cake for at least 30 minutes before cutting it into pieces. This will make the cake less crumbly when dipping into the chocolate coating.

3. Chocolate Coating Consistency Keep the chocolate coating warm while dipping the cake squares. If it starts to thicken, you can gently warm it again to maintain a smooth consistency that easily coats the cake.

4. Coconut Coating Tip To prevent the desiccated coconut from clumping due to chocolate drips, use a fresh portion of coconut halfway through the coating process if you’re making a large batch.

5. Enhanced Flavor For a flavor boost, consider adding a teaspoon of espresso powder to the chocolate coating to enhance the chocolate flavor without making it taste like coffee.