I couldn’t find a nice recipe for Lamingtons which is gluten free and vegan, so I played with different recipes and put this for you together.
Here is the result. Have a try and let me know how you like them. They are only tested from my girls and they loved them, but I appreciate your feedback.
Gluten Free, Vegan
(inspired by Sugar Mama’s Gluten-free Vegan Vanilla Cake)
100g sorghum flour (or buckwheat, quinoa or rice flour)
90g tapioca starch
45g coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
½ tsp Himalayan salt
100g Rapadura sugar (cane sugar)
110g coconut milk
1 tsp lemon juice
215g warm water
40g coconut oil
60g unsweetened applesauce
Raspberry Jam (homemade raspberry chia jam would be nice)
(a little bit tweaked and adapted to Thermie way from a Wellnourished Lamington recipe
180g coconut oil
40g maple syrup
3 tbsp coconut milk
30g raw cacao powder
desiccated coconut (about 150g) – in a shallow bowl
For the Cake:
- Preheat oven to 190C. Prepare a cake tin (I used a 24×24 silicon baking dish – no need to add baking paper) and layer with baking paper.
- Put a small bowl on top of your Thermomix, weigh in the coconut milk and squeeze the lemon juice in. Set aside.
- Place all dry ingredients in Thermomix bowl (mill first buckwheat or rice for 50 sec / speed 10 when not using sorghum flour) and mix 6 sec / speed 3-5.
- Add all liquid ingredients and mix 5 sec / speed 6. Scrape sides down and combine again 8 sec / speed 6.
- Fill in prepared cake tin and bake for about 25-30 minutes. The cake is ready when it springs back when you press it lightly.
- Let cool on a wire rack.
For the coating:
- In the meantime place all ingredients for the chocolate coating (except the coconut) and mix 10 sec / speed 3-4. Set aside in a shallow bowl beside the coconut.
- Cut the cake into small squares and also cut in the middle.
- Spread with raspberry jam and place them together, before you dip all four sides in the chocolate followed by the coconut.
- It is important to work quickly otherwise they will fall apart or are too much soaked with the chocolate. Place on a non-stick paper and refrigerate in a container until ready to serve.
Happy Thermie cooking & living