Possibly the best lamingtons you will ever eat – these Gluten Free South African Lamingtons are what chocolate dreams are made of. In case you’ve been living under a rock, a lamington is cake made from squares of sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut.
I’ve created a super delicious moist gluten free version that you just have to try.
Top tips for making these Lamingtons:
- Gluten Free needs fat and protein to stay moist so please don’t try to omit the eggs or butter.
- Don’t skip freezing your cake, you won’t be able to dip in chocolate without cooling in the freezer first
- Please use this Woolworths flour only
- Cut your squares before you freeze
- To start: Measure ingredients first.
- Preheat oven to 180C and bake in the middle of the oven
- Use a square baking pan (I used 22 x 24cm) with baking paper and set aside until needed
Enjoy making these,
Gluten Free South African Lamingtons
- 110 g melted butter
- 200 Plain Gluten Free Flour Woolworths
- 1/2 tsp gluten free baking powder
- 1/2 tsp xanthan gum
- 3 eggs
- 170 g caster sugar
- 120 ml milk
- 1 tsp vanilla extract
- 300 ml milk
- 200 g dark chocolate
- 2 tbsp. unsweetened cocoa powder
- 200 g desiccated coconut
𝗧𝗢 𝗠𝗔𝗞𝗘 𝗦𝗣𝗢𝗡𝗚𝗘 𝗖𝗔𝗞𝗘
- To start: Measure ingredients first. Preheat oven to 180C. Line square baking pan (22 x 24cm) with baking paper & set aside until needed.
- In a bowl stir to combine flour and baking powder.
- In a separate bowl whisk together eggs, sugar and vanilla using an electric mixer or stand mixer. They need to be SUPER LUX so beat till dreamy and creamy looking (about 5 minutes)
- Add the melted but not hot butter. Mix in slowly to combine.
- On low-speed slowly add dry ingredients and milk to egg mixture until well incorporated. Pour the mixture into the square baking pan
- Bake for 40 minutes at 180 °C or until a skewer inserted comes out clean. Cool in the pan.
- Once cool, cut the cake into even squares but leave in the pan. Cover baking pan in foil or wrap and freeze for an hour or you won't be able to dip your sponge easily.
- Once your sponge has been in the freezer for at least an hour you can make your chocolate dipping sauce.
𝗧𝗢 𝗠𝗔𝗞𝗘 𝗖𝗛𝗢𝗖 𝗦𝗔𝗨𝗖𝗘 + 𝗖𝗢𝗠𝗣𝗟𝗘𝗧𝗘
- Bring the milk to a boil in a saucepan. Add chocolate chips to a large glass bowl. Add the cocoa powder. Pour the hot milk over the mixture and stir till melted and smooth.
- Add desiccated coconut in a separate bowl. Remove the sponge cake from the freezer. Using two forks, dip one sponge cake square into the chocolate coating mixture, making sure that all sides are coated then roll in the desiccated coconut, and place the lamington on a wire rack to dry.
- Repeat the process until all lamingtons are coated. Serve immediately or store in an airtight container for up to 3 days.