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Paleo Lamingtons Recipe

  • Author: Irena Macri
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 5 mins
  • Yield: 16 squares 1x
  • Category: Dessert

Scale

Ingredients

For the sponge cake

  • 1/2 cup coconut oil, melted
  • 4 tablespoons rice malt syrup
  • 1 teaspoon vanilla extract
  • 3 whole eggs
  • 2/3 teaspoons gluten-free baking powder
  • 1/2 cup tapioca flour
  • 3/4 cup almond meal

For the chocolate & coconut icing

  • 2/3 cup coconut oil
  • 1/2 cup cocoa powder
  • 2 tablespoons rice malt syrup or honey
  • 1 teaspoon vanilla extract
  • 3 tablespoon coconut or almond milk
  • 1 + 1/2 cup desiccated coconut (unsweetened)

Instructions

  1. Preheat the oven to 165 C / 330F.
  2. Grease a 2-cm deep, 20cm x 30cm (base) baking tray pan with some coconut oil. Line with baking paper, leaving a small overhang on all sides. The oil will soak through, making the paper easier to mould to the tray.
  3. Melt coconut oil and combine with malt syrup and vanilla extract. Whisk together until well incorporated, set aside. Measure out tapioca flour and almond meal.
  4. Using an electric mixer on high setting, beat the eggs in a separate bowl for 5 minutes, until thick and foamy. Gradually add the coconut oil mix, while beating the eggs.
  5. Add the baking powder, tapioca and almond meal to the wet ingredients. Using a hand whisk or a spatula, fold for 10-15 seconds until all ingredients are incorporated. You could also use an electric mixer on the lowest setting.
  6. Pour mixture into the prepared pan. Bake in oven for 20-25 minutes or until a skewer inserted into the centre comes out clean. Turn the sponge cake onto a wire rack and set aside to cool completely.
  7. When the sponge cake has cooled down, trim the edges off and cut into 4 equal strips.
  8. To make the chocolate icing, combine the coconut oil, cocoa, vanilla, coconut milk and rice syrup in a pot and place over medium heat. Whisk over heat for 20-30 seconds, then transfer to a bowl and whisk vigorously for a minute, until well blender and smooth.
  9. Spread desiccated coconut on a plate.
  10. Spread a thin layer of the chocolate icing sauce on one side of the sponge cake strips. It will look like a Vegemite toast 🙂 Stick two of the strips to the other two, chocolate sides in, forming two double-layer strips. Cut these strips into equal lamington pieces – as small or as big as you like.
  11. At this final stage you have to work pretty fast as the icing will start to firm a little. If the icing starts to set, add 1-2 tablespoons of hot water and whisk it through again. Using two forks, dip and coat the lamington squares in a thin layer of chocolate icing and then dip and roll them in the coconut. Set aside on a wire rack.
  12. Refrigerate for 10 minutes, then remove and stand at room temperature for 1-2 hours before serving. Store in an air-tight container, placed on some baking paper, for a few days.  You can store in the fridge but they will firm up, which is what you might need if it’s too hot.

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