Gluten Free Lamingtons
Simple Gluten Free Lamingtons that taste just like your Nan used to make. These tasty morsels are inspired by the original CWA recipe, only now Gluten Free! Sandwiched with strawberry jam and clouds of cream they make the perfect afternoon treat.
Servings Prep Time
24lamingtons 30minutes
Cook Time
35minutes
Servings Prep Time
24lamingtons 30minutes
Cook Time
35minutes
Ingredients
Icing
Optional Extras
Instructions
  1. Pre-heat your oven to 180 Degrees Celsius and line a large 25x25cm square cake tin with a long piece of baking paper. Be sure to leave edges hanging out on two sides so you can remove the cake later.
  2. In the bowl of a stand mixer place the softened butter and sugar. Beat until the sugar is fully incorporated and the mixture has turned a light yellow. Add the vanilla extract and continue to beat for an additional 1-2 minutes.
  3. Remove the bowl from the stand mixer and place a sieve over the top. Into this, place the flour, cream of tartar and bicarb soda. Sift into your butter mixture.
  4. Add in the milk, place back onto the stand mixer and slowly work the ingredients together. Once the flour is mixed in, turn the speed up to high and beat for 3 more minutes. Your mixture should now be pale in colour and very light and fluffy.
  5. Pour the batter into the prepared cake tin and smooth out the top. Place straight into your oven and bake for 30 minutes. Check that it’s cooked through by inserting a skewer into the center. (It should come out clean if it’s ready). Place back into the oven for an additional 5 minutes if not quite cooked through.
  6. Remove from the oven and leave in the tin for 5 minutes to cool, before placing onto a wire rack to cool fully. (Remember to use those overhanging pieces of baking paper to get it out!)
Icing
  1. Bring a large saucepan of water to the boil. Meanwhile in a large bowl, place the icing sugar, cocoa powder, butter and milk. Pop the bowl over the hot water and allow it to melt together for a moment before whisking to create a smooth chocolatey mix. Remove from the heat and set aside.
  2. In a separate large bowl place the desiccated coconut ready for dipping. Prepare a tray with baking paper and create a production line of cake, chocolate icing, coconut and resting tray.
  3. Using a bread knife cut thin slices off the edge of the cake to remove the crusts and create a smooth edge. If need be, cut the dome off the top of the cake to again create a flat area. Cut the cake into approximately 24 rectangles, however you can make your lamingtons as big or small as you like.
  4. Take a piece of cake and dip each side into the chocolate icing, remove and allow the excess to drip off. Don’t stress too much about keeping it even, it just won’t happen. Next roll your pieces in coconut being sure to coat each side thoroughly. Place onto your prepared tray and allow to set.
  5. Continue with all the pieces until you are finished. Allow the lamingtons to set for 15 minutes or so before serving. You can serve as is or slice each piece in half and coat with a thin layer of strawberry jam and whipped cream. Now enjoy!
Recipe Notes
  • Forget how you would normally make a sponge with this one and be sure to whip that cake batter well and truly. We need to get lots of air into this baby!
  • Ideally the cake should cool overnight before being iced and covered in coconut. This is to let the sponge settle and make it less likely to break apart as you ice each piece. If it’s not possible to leave overnight then ensure it’s fully cooled (approx 1 hour) prior to icing.
  • Lamingtons tend to end up a messy affair no matter how hard you try, so don’t stress!
  • Wrapped in cling wrap, gluten free lamingtons freeze particularly well. They also happen to defrost quickly and easily too. They happen to make the perfect treat to keep on hand when you have unexpected visitors drop by!