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.

Lamingtons1

Andrea’s Lamingtons

Gluten Free, Vegan

 

Ingredients

 

Cake:

(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

1tbsp vanilla

60g unsweetened applesauce

 

Filling:

Raspberry Jam (homemade raspberry chia jam would be nice)

 

Coating:

(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

 

Method:

 

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

 

Andrea xx