Sugar-free lamingtons – an Australian classic made healthy
Lamingtons are a renewed favourite baked good of mine. The simplicity of the humble sponge, covered in chocolate and coconut is perfect for anyone who appreciates the value of each recipe ingredient – or anyone who just likes cake! “But sugar-free laminations?”, I hear you ask. Oh yes! And, with Australia Day just around the corner, I thought I’d share my healthy alternative to the Aussie classic – the sugar-free lamington!
Not only are these lamingtons are sugar free, they’re also suitable for the paleo diet and were a hit when tried and tested by my non-paleo, non-sugar-free work colleagues. You won’t believe how spongey the cake is while the chocolate frosting is totally indulgent without being sickly sweet.
With just seven ingredients, these lamingtons are also super simple to make. Sure, they’re a little fiddly with the coating requirements, but the finger licking part at the end makes it all worthwhile! They’re extra delectable when enjoyed with a cup of tea or coffee (but maybe that’s just me)!
- 6 eggs
- 6 tablespoons honey or rice malt syrup
- 1.5 cups almond meal
- 6 tablespoons cacao butter
- ½ cup raw cacao powder
- 1.5 teaspoons vanilla
- 3 cups desiccated coconut
- Pre-heat oven to 160 degrees celcius.
- Grease and baseline a 25cm square cake tin with coconut oil.
- Beat eggs and 2 tablespoons of honey/rice malt syrup in a large bowl with an electric mixer until thick and creamy, and until air bubbles just start to form.
- Gently fold in almond meal, half a cup at a time.
- Pour the mixture into a prepared cake tin and bake for about 20 minutes or until golden and the edges of the cake start to come away from the rim.
- Remove the sponge from the oven and allow to cool before transferring to a baking rack to cool completely.
- Place cacao butter in a medium bowl over a small saucepan of simmering water until melted.
- Remove from heat, add cacao powder and stir to combine.
- Add vanilla and 4 tablespoons honey/rice malt syrup and stir to combine.
- Cut the sponge into 20 rectangles and gently coat one piece at a time in the chocolate frosting then the coconut.