Lamingtons are one of my favourite Australian treats, consisting of a light vanilla sponge coated in chocolate and coconut.
I use my favourite gluten-free cake recipe for this and as usual, there are a few recipe notes. If you want to make normal lamingtons that are not gluten free, simple replace the rice flour, potato starch, tapioca starch and almond meal with 170g plain flour, and remove the xanthan gum.
Recipe Notes
- This is a butter-based cake recipe involving the creaming method. To incorporate air and yield a light cake, it is important to cream the butter and sugar for at least five minutes on high speed. Do not rush this step. And I like to add a small amount oil to keep the cake tender.
- Since the butter is at room temperature, the eggs should also be at room temperature. If you forget to take your eggs out of the fridge, it is not a big deal – the cake will turn out just as well – but it simply allows the butter and eggs to properly emulsify and avoids curdling.
- This specific blend and ratio of flours is pivotal in achieving that light yet moist texture. It is very important for the white rice flour to be super fine. Some of the products in Australia supermarkets are not finely ground but course and gritty, so just be careful. If you have a store-bought gluten-free plain flour that is suitable for cakes and you know will work – simply replace the rice flour and starches with 135g GF plain flour (but still add the almond meal).
- The xanthan gum is also important for providing structure, which is lacking without the use of gluten.
So I hope you enjoy the recipe and let me know if you have any questions!
Gluten-free Lamingtons
Gluten-free Vanilla Cake
- 170g unsalted butter, room temperature
- 170g caster sugar
- 2 tbsp neutral oil
- 3 eggs, room temperature
- 1/2 tsp vanilla extract
- 60g almond meal
- 90g white rice flour
- 30g potato starch
- 15g tapioca starch
- 2 tsp baking powder
- 3/4 tsp xanthan gum
- 3-6 tbsp water
- Preheat the oven to 170°C. Grease a 20 x 30cm pan and line with baking paper, leaving a 2cm overhang.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and oil on high speed until light and pale in colour, about 5 minutes. Add the eggs, one at a time, beating well in between each addition. Add the vanilla extract.
- In a separate bowl, combine the almond meal, rice flour, potato starch, tapioca starch, baking powder and xanthan gum. Add this to the butter and sugar mixture, and mix on low speed until just combined. Add the water starting with 3 tbsp, and mix on medium speed for about 30 seconds until a smooth and fluffy batter has formed (if the batter seems to thick, add more water).
- Pour the batter into prepared pan. Bake for 25-30 minutes. Remove from the oven, allow to cool in the pan for 30 minutes then transfer to a wire rack to cool completely.
Chocolate Icing
- 420g icing sugar
- 18g cocoa powder
- 15g unsalted butter
- 130ml boiling water
- Combine all the ingredients to form a smooth icing.
Assembly
- 3 cups of desiccated coconut
- Cut the cooled cake into 16 squares.
- Place the coconut in a shallow bowl.
- Place a piece of cake in the chocolate icing and coat using two forks, ensuring all sides are covered. Quickly transfer it to the coconut and quickly roll to coat all over in the coconut. Transfer to a platter.
- Repeat with the remaining sponges.
- Store in an air tight container for up to 4 days.