Gluten-Free Lamington Cake

Gluten-Free Lamington Cake

Marsha Hebert

Grain-Free | High Protein | Low Carb | Paleo | Vegan | Vegetarian 

Serves: Makes 8x8 baking dish

Time: 20 minutes 


1 cup seed butter, room temperature

3/4 cup coconut sugar or brown sugar

1 teaspoon vanilla extract

4 large eggs

1/3 cup coconut milk or other dairy-free milk

2-1/2 cups (155 grams) almond flour

2 teaspoons (8 grams) baking powder

Chocolate/Coconut Coating

1 cup dairy-free chocolate chips

3/4 cup coconut milk

¼ cup cocoa powder

2 cups desiccated coconut


Preheat the oven to 350F (180C). Grease an 8-inch baking pan, then line the bottom with parchment paper. 

In a large mixing bowl, add the seed butter and sugar, and beat with an electric mixer on high speed until fluffy, about 2 minutes. Beat in the vanilla and the eggs until thoroughly combined, about 1 minute.

In a medium bowl, whisk together the almond flour, and baking powder. Add t seed butter mixture and beat until combined. Add the milk and beat until combined.

Pour the batter into the prepared baking pan. Bake for 20 – 25 minutes, or until the top springs back when pressed or an inserted skewer comes out clean from the centre. Remove from oven and let cool about 10 minutes, then transfer to a wire rack to cool as desired. Slice into 2-inch squares.

For the topping: In a medium bowl, add the chocolate chips and coconut milk. Melt in microwave for about 3 minutes. Whisk in cocoa powder. Spread Coconut on a plate.

Dip squares into chocolate coating then coat with coconut. Place on wire rack. Serve and enjoy!

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