Gluten-Free Classic Lamingtons
Indulge in the timeless charm of **Gluten-Free Classic Lamingtons**, a delightful twist on an Aussie favorite that's perfect for those with dietary restrictions. These soft, buttery sponge cake squares are made using gluten-free all-purpose flour, ensuring they’re light and airy while still offering that classic texture. Each square is dipped in a rich chocolate icing—made with cocoa powder and melted butter—before being rolled in a generous coating of desiccated coconut for a delectable finish. Ready in under an hour, these lamingtons are perfect for afternoon tea, celebrations, or as a sweet treat any day of the week. With easy-to-follow steps and wholesome ingredients like buttermilk and vanilla, this gluten-free recipe guarantees a crowd-pleasing dessert that's as indulgent as the original.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 180 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 120 ml Buttermilk
- 30 grams Unsalted butter (melted for icing)
- 30 grams Cocoa powder
- 200 grams Powdered sugar
- 100 ml Boiling water
- 200 grams Desiccated coconut
Instructions
Preheat your oven to 180°C (350°F). Grease and line a square 20x20 cm (8x8 inch) cake pan with parchment paper.
In a medium bowl, sift together the gluten-free flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until pale and fluffy, about 3 minutes.
Add the vanilla extract and mix in the eggs one at a time, beating well after each addition.
Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cooled, cut it into 16 even squares.
For the icing, combine the melted butter, cocoa powder, powdered sugar, and boiling water in a medium bowl. Stir until smooth and well combined.
Place the desiccated coconut in a shallow dish.
Using a fork or a toothpick, dip each cake square into the chocolate mixture, allowing excess to drip off.
Roll each coated square in the desiccated coconut until all sides are covered.
Place the coated lamingtons on a wire rack and allow the icing to set. Serve and enjoy!
Nutrition Facts
Calories |
4582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.7 g | 334% | |
| Saturated Fat | 188.2 g | 941% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 674 mg | 224% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 586.2 g | 213% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 368.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 337 mg | 26% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1888 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
