Chocolate Lamingtons (gluten and dairy free)

Chocolate Lamingtons (Gluten & Dairy Free)

It was hot. The kind of thick summer heat that clings to your skin, the humidity only briefly lifted by a light northerly breeze sweeping through before the air settles again.

Australia Day falls in the heart of summer — at the tail end of long holidays and sun-drenched afternoons. It’s a day many gather with family and friends, taking advantage of all the extraordinary gifts this country offers: clean running water, safe communities, breathtaking beaches, camping grounds and wide open spaces. For us, it was a slow morning baking, an afternoon giggling with friends and an evening curled up on the lounge watching movies. Perfect in its simplicity.

Historically, Australia Day marks the arrival of the First Fleet in 1788 — the beginning of British colonisation. A moment that shaped the country we live in today. Yet like many chapters in history involving Indigenous cultures, there is a darker undertone. For Aboriginal and Torres Strait Islander communities, 26 January represents loss, displacement and deep injustice. The more I learn, the more empathy I feel.

For me, this day is about celebrating what makes Australia beautiful — compassion, inclusion, community. About heroing our best attributes and ensuring everyone feels seen and valued.

And so, we gathered around the kitchen bench. Mesmerised as eggs and sugar inflated into clouds. Carefully folding flour to preserve every bubble of air. The beginnings of sponge cake — light, golden and hopeful.

Lamingtons are the quintessential Australian cake. A culinary icon.

Created in 1895 — either by accident or necessity — for Lord Lamington, the sponge squares dipped in chocolate and rolled in coconut quickly became beloved. Guests reportedly referred to them as “Lamington’s cakes,” and the name stuck.

Traditionally made with a classic genoise sponge, lamingtons are sturdy yet airy — perfect for dipping. Here, I’ve adapted the classic to be both gluten free and dairy free, using coconut oil to add depth and richness.

We waited for them to set. Not as long as we should have. But as long as our willpower allowed.

Why You’ll Love These Gluten Free Lamingtons

• Classic Australian flavour, allergy-friendly

• Light, airy sponge that holds beautifully when dipped

• Dairy free thanks to coconut oil

• Naturally gluten free with simple swaps

• Perfect for celebrations, afternoon tea or gifting

• A nostalgic bake with modern inclusivity

They taste just like the lamingtons you remember — only everyone gets to enjoy them.

There’s something almost meditative about making lamingtons. The careful folding. The dipping. The rolling in coconut. It’s a little messy, a little nostalgic and entirely joyful.

They are humble yet celebratory. Simple yet iconic.

And once you’ve tasted a homemade one — soft sponge soaked in glossy chocolate, coated in snowy coconut — you’ll understand why they’ve lasted more than a century.

Recipe: Chocolate Lamingtons (GF / DF)

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 16

Ingredients

Sponge

• 4 eggs

• 125 g caster sugar

• 125 g plain gluten free flour

• 1 tbsp coconut oil (melted)

• 100 g desiccated coconut

• 100 g shredded coconut

Chocolate Glaze

• 3 tbsp cocoa powder

• 4 tbsp coconut oil

• 1 cup icing sugar

• 1 tsp vanilla extract

• 3 tbsp water (approx.)

Method

1. Preheat oven to 190°C and line a 20cm square cake tin with baking paper.

2. Whisk eggs and sugar in a heatproof bowl over simmering water until warm (around 40°C) and light and foamy.

3. Transfer to an electric mixer and whisk on medium-high for about 10 minutes, until tripled in volume.

4. Sift flour over the egg mixture in batches and fold gently to retain air.

5. Fold in melted coconut oil until just combined.

6. Pour into tin and bake for 20–25 minutes, or until lightly golden and a skewer comes out clean.

7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Once cool, cut into 16 squares.

Chocolate Glaze

9. Over low heat, combine cocoa powder and coconut oil in a saucepan.

10. Stir in vanilla and icing sugar with 1 tbsp water.

11. Add remaining water gradually until a smooth dipping consistency forms.

12. Cool slightly.

Assembly

13. Combine desiccated and shredded coconut in a bowl.

14. Dip each sponge square into chocolate glaze, allowing excess to drip off.

15. Roll immediately in coconut mixture.

16. Place on a wire rack and allow to set for 1 hour.

Store in an airtight container for up to 1 week.

Tips & Variations

• Chill sponge before dipping for easier handling

• Add raspberry jam between sponge layers for a traditional twist

• Use dark cocoa for a richer glaze

• Toast the coconut lightly for deeper flavour

• For extra indulgence, drizzle with melted dark chocolate

Serving & Storage

• Best served at room temperature

• Store in an airtight container for up to 7 days

• Can be refrigerated in hot weather

• Freeze for up to 2 months (uncoated sponge freezes best)

FAQ

Q. Can I make these ahead of time?

Yes. In fact, they’re often better the next day once the glaze has settled.

Q. Why warm the eggs and sugar first?

Gently heating helps dissolve the sugar and stabilise the foam, creating a stronger sponge.

Q. Can I use regular flour?

Yes — substitute equal weight plain flour if gluten is not a concern.

Q. Why use coconut oil instead of butter?

Coconut oil keeps the recipe dairy free while adding subtle richness.

Lamingtons are more than cake. They are memory. Celebration. A shared plate at afternoon tea.

Making them gluten and dairy free doesn’t take away from tradition — it simply widens the table.

And truly, that feels like the most Australian thing of all.

Chocolate Lamingtons (gf / df)

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

Servings 16

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Ingredients

Gluten Free Sponge

• 4 Eggs
• 125 g Caster Sugar
• 125 g Plain Gluten Free flour
• 1 tbsp Coconut oil
• 100 g Desiccated Coconut
• 100 g Shredded coconut

Chocolate Glaze

• 3 tbsp Cocoa Powder
• 4 tbsp Coconut oil
• 1 cup Icing sugar
• 1 tsp Vanilla extract
• 3 tbsp Water

Instructions

• Preheat oven to 190C and line a 20cm square cake pan with silicone paper
• Whisk eggs and Sugar in a heat proof bowl over a saucepan of simmering water until warm (40C) and light and foamy
• Transfer egg mix to electric mixer and whisk on medium high until the mixture has tripled in volume (approx. 10 min)
• Sift the flour over the egg mixture in batches and fold through carefully to retain as much air as possible in the eggs.
• Fold through coconut oil until just, but fully combined
• Pour into lined cake tin and bake for 20-25 minutes or until the cake is slightly browned and skewer comes out clean
• Leave in pan for 10 minutes then remove to a wire rack to full cool
• Once cool cut into 16 squares

Chocolate Glaze

• In a saucepan set over low heat combine cocoa powder and coconut oil and stir
• Add in the vanilla extract and the icing sugar and 1 tbsp water. Stir until combined
• Add water 1 tbsp at a time until the desired coating consistency is achieved.
• leave to cool slightly.
• In a bowl combine the desiccated coconut and shredded coconut
• 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
• Store in an air tight container for up to 1 week

Notes

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