Chocolate Lamingtons (gluten and dairy free)


It was hot, as this summer has been. The humidity closing in with the only reprieve a light northerly breeze sweeping through to clear the air if only for an instant. Australia day falls in the center of summer, at the end of summer holidays. It’s a time to gather with loved ones whether family or friends and take advantage of all the amazing attributes our country offers. Free from war, high living standards, public holidays, running clean water, amazing beaches/camping grounds/water holes, blessed in so many ways. For us it was a lazy morning at home baking, an afternoon giggling with friends and an evening cuddled on the lounge watching movies. Perfect.

Historically Australia Day commemorates the first fleets arrival in 1788. The moment Australia became colonised by the British. It’s a moment that has shaped Australia into the Country it is today. Although with most great moments in history where indigenous cultures are involved there is a darker undertone. For the Australian indigenous community 26th January marks a date that brought with it, torment, abduction, poverty and injustice. The more I learn of the early colonisation of Australia the more empathy I have for the hearts of the Aboriginal community.

For me Australia Day is about celebrating what makes our Country wonderful. About heroing our best attributes as Australian citizens, everyone included. When we choose not to empathise with the Aboriginal community about the negative sentiments the date of Australia Day has on their community we are choosing to exclude them. It is with compassion that many Australians wish to celebrate instead to May 8, which and not by coincidence sounds like “Mate”, a very Australian Colloquialism.

And so we gathered. Hearts happy, around the kitchen bench, mesmorised at the inflating egg and sugar mixture, the beginnings of our sponge cake. Retaining as much air as possible we folded our sponge.

Lamingtons are the quintessential Australian cake.  A classic sponge dipped in a chocolate sauce and crumbed in coconut. A culinary icon. Created over a century ago in 1895 by complete accident by either a maid servants clumsy hand or through a scarcity of ingredients for  Lord Lamington. The 6th Governor of Queensland and very British conservative requested an afternoon tea, it was then that Lamingtons were introduced and loved by his guests who from then on referred to them as “Lamington’s cakes”.

The Genoise Sponge, used here is a classic recipe and the most stable of the sponge cakes. It holds shape well when being dipped and coated. Once cooked it has a golden brown crust protecting the light airy cake beneath. Here the classic Lamington recipe has been adapted to make it Gluten free and Dairy Free with the use of coconut oil, which adds extra depth to the cakes.

We waited for the Lamingtons to set, not as long as we should, but as long as our will power would let. enjoy xxx



Chocolate Lamingtons (gf / df)

  • Servings: 16
  • Difficulty: easy
  • Print

A classic chocolate lamington recipe that is both Gluten and Dairy free


  • 4 eggs
  • 125 g Caster Sugar
  • 125g plain Gluten Free flour
  • 1 tbsp Coconut oil
  • 100g desiccated Coconut
  • 100g shredded coconut
  • Chocolate Glaze
  • 3 tbsp Cocoa Powder
  • 4 tbsp coconut oil
  • 1 cup icing sugar
  • 1 tsp Vanilla extract
  • 3 tbsp water


  1. Preheat oven to 190C and line a 20cm square cake pan with silicone paper
  2. Whisk eggs and Sugar in a heat proof bowl over a until warm (40C) and light and foamy
  3. Transfer egg mix to electric mixer and whisk on medium high until the mixture has tripled in volume (approx. 10 min)
  4. Sift the flour over the egg mixture in batches and fold through carefully to retain as much air as possible in the eggs.
  5. fold through coconut oil until just but fully combined
  6. Pour into lined cake tin and bake for 20-25 minutes or until the cake is slightly browned and skewer comes out clean
  7. Leave in pan for 10 minutes then remove to a wire rack to full cool
  8. Once cool cut into 16 squares
  9. Chocolate Glaze
  10. In a saucepan set over low heat combine cocoa powder and coconut oil and stir
  11. Add in the vanilla extract and the icing sugar and 1 tbsp water. Stir until combined
  12. Add water 1 tbsp at a time until the desired coating consistency is achieved.
  13. leave to cool slightly.
  14. In a bowl combine the desiccated coconut and shredded coconut
  15. Dip a sponge cake square in the chocolate glaze to coat. Allow excess to drip off then immediately roll in the coconut mix. Leave on a wire rack to set for 1 hr. Repeat with the remaining sponge square
  16. Store in an air tight container for up to 1 week



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