A traditional Aussie favourite, lamingtons can not be missed when it comes to a good old celebration! Whether it’s birthdays, Christmas or Australia Day, these have to make an appearance. If you’ve been on the hunt for a good ol’ fashioned lamington recipe, without the hidden nasties, well look no further. Here at MNB, we didn’t mean to ruffle Lady Lamington’s feathers, but we made it our mission to come up with a recipe suitable for our sporty sisters! With our grain & dairy-free lamington recipe you can, literally, have your cake and eat it too! And don’t worry, even your Nan won’t notice the difference from our MNB approved recipe to the traditional kind. After all, it would be a travesty if Aussie’s were without their lamington in hand this Australia Day!
Grain & Dairy-Free Lamingtons
Makes 12 serves, prep time 50 mins, cook time 20 mins.
Vanilla Sponge Cake:
400g can cannellini beans, drained and rinsed well
2 1/2 tsp. baking powder
1 tsp. vanilla paste
3 tbsp. maple syrup
How to make it:
Preheat oven to 160°C.
Blend beans in food processor until smooth.
Add eggs and continue to blend for another 3 mins on low.
Add baking powder, vanilla paste and maple syrup and blend until well combined.
Pour mix into lined square cake tin and cook in oven for approx 20 mins or until skewer comes out clean.
Allow to cool for 20 mins on wire rack.
1/2 cup coconut oil
3 tbsp. cacao powder
1-2 tbsp. maple syrup
Shredded or desiccated coconut, to cover.
How to make it:
Stir together all of the chocolate coating ingredients in a bowl until well combined.
Place a generous amount of shredded coconut on a large plate.
Slice the cake into 12 rectangles.
Dip each slice of cake into the chocolate coating mixture and turn until thoroughly coated.
Immediately place into the shredded coconut and coat again.
Place the coated piece of cake on a wire rack over a tray to catch any drips.
Repeat for each slice of cake.
Place in the fridge to set for at least ten minutes before serving.