Gluten-Free Lamingtons

Ingredients

• 125 g (½ cup)unsalted butter, softened
• 180 g (1 cup)sugar
• ½ tsppure vanilla extract
• 3eggs
• 250 g (1¾ cups)gluten-free flour
• 3 tspbaking powder
• 120 ml (½ cup)lactose-free milk (or dairy-free milk)
• 480 g (4 cups)icing sugar
• 20 g (⅓ cup)cocoa powder
• 15 g (1 tbsp)unsalted butter
• 140 ml (½ cup)lactose-free milk
• 100 gdesiccated coconut

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C, or 160°C for a fan oven.

2. 2

   Prepare the tin

   Grease a 20 x 30 cm cake tin and line it with baking paper, leaving an overhang on every side to help lift out the cake.

3. 3

   Mix dry ingredients

   In a large bowl, whisk together the gluten-free flour and baking powder.

4. 4

   Beat butter and sugar

   In a separate bowl, beat the butter, vanilla and sugar with an electric hand mixer until pale and fluffy.

5. 5

   Add the eggs

   Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth.

6. 6

   Combine the batter

   Fold in half the flour mixture, then stir in half the milk. Repeat with the remaining flour and milk.

7. 7

   Bake the sponge

   Pour the batter into the prepared tin and bake for 25 minutes, until a skewer inserted in the centre comes out clean.

8. 8

   Cool the cake

   Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack, keeping the baking paper attached.

9. 9

   Cut and chill

   Slice the cake in half horizontally, then cut each half into 15 squares, arranged in a 5 x 3 grid, or into 18 rectangles. Freeze for 1 to 1½ hours or refrigerate overnight.

10. 10

    Prepare the jam

    The method suggests making a low-FODMAP strawberry jam using a separate recipe; no jam recipe or quantity is provided here.

11. 11

    Make the icing

    Sift the icing sugar and cocoa powder into a large bowl. Warm the milk and butter in a small pan until the butter melts, then stir this into the dry ingredients until smooth. Leave the icing to cool for a few minutes.

12. 12

    Set out coconut

    Put the desiccated coconut in a shallow bowl or tray with a fairly wide surface.

13. 13

    Fill the sponges

    Take the sponge pieces from the fridge or freezer. Spread jam over one side of a piece, then sandwich it with another piece of cake.

14. 14

    Coat each lamington

    Dip a sandwich of cake into the icing and roll it with two forks until coated. Transfer it to the coconut and quickly roll it to cover all sides, then place it on a tray.

15. 15

    Let them set

    Repeat with the remaining sponge pieces. Leave the lamingtons for 1–2 hours, or until set. Store in an airtight container for up to 2 days.

What are lamingtons?

Lamingtons are an Australian treat made from squares of sponge coated in chocolate icing and desiccated coconut. They are often filled with jam, and this version sandwiches strawberry jam between pieces of gluten-free sponge.

The sponge is mixed by creaming butter and sugar, then alternating the dry ingredients with milk. Chilling the cut cake before coating helps it hold together as you dip and roll it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 372 calories, 4g protein, 61g carbs, 13g fat.

Most of the carbohydrates come from the sugar, icing sugar and flour, while butter and coconut contribute much of the fat. Eggs and milk provide some protein, but the recipe is mainly a sweet bake; balance a lamington with fruit or serve it after a meal with a protein-rich component.

Choosing the flour

Gluten-free flour: use a blend intended for baking, as the recipe relies on it to provide the structure of the sponge. Blends vary, so the batter may look slightly different from one brand to another.

Baking powder: whisk it thoroughly through the flour so the sponge rises evenly. Check that it is suitable for a gluten-free bake if that matters for your ingredients.

Getting a soft sponge

Creaming: beat the softened butter, sugar and vanilla until pale and fluffy before adding the eggs. This helps make the cake light rather than dense.

Adding eggs: incorporate them one at a time and beat well after each. If the mixture looks split, continue with the recipe and add the flour in stages as directed.

Chilling before coating

Cutting: let the cake cool before slicing it horizontally and dividing it into pieces. Keeping the baking paper underneath while it cools helps make it easier to handle.

Chilling: the recipe calls for 1 to 1½ hours in the freezer or an overnight rest in the fridge. The firmer sponge is easier to sandwich and roll through icing without crumbling.

Coating without a mess

Icing: warm the milk and butter just until the butter melts, then stir them into the sifted sugar and cocoa. Let the mixture cool briefly so it is easier to work with, but coat the cakes while it remains fluid.

Coconut: use a shallow, wide dish and roll each iced piece in it promptly. Two forks help lift and turn the cake without pressing the soft sponge.

Portioning and serving

The stated yield is 15 servings, while the cutting instruction can produce 30 squares before they are sandwiched, or 18 rectangles. For 15 lamingtons, pair the 30 squares into 15 filled cakes; the rectangle option gives a different yield.

Serve them once the coating has set, with tea or coffee. A few fresh berries alongside make a bright contrast to the sweet chocolate and coconut.

Recipe notes & tips

• Bring the butter to room temperature so it creams smoothly with the sugar.
• Measure the gluten-free flour carefully and avoid packing it into the measuring cup.
• Use a skewer to check the centre of the cake at the end of the 25-minute bake.
• Chill the sponge thoroughly before spreading on jam and dipping it in icing.
• Keep a second fork nearby for transferring the coated cakes into the coconut.
• Leave space between the finished lamingtons while their icing sets.

Variations

• Raspberry filling: use raspberry jam in place of strawberry jam for a sharper fruit flavour.
• Dairy-free version: choose dairy-free butter and milk alternatives for both the sponge and icing.
• Vanilla sponge: add a little extra vanilla to the cake batter for a more pronounced vanilla note.
• Coconut finish: use finely shredded coconut for a closer, more even coating.
• Chocolate centre: spread a thin layer of chocolate spread inside instead of jam.

Common mistakes to avoid

• Warm sponge: it can crumble during coating; let it cool and chill it as directed.
• Overbeating after the flour: this can make the sponge heavy; fold the flour in gently.
• Lumpy icing: sift the icing sugar and cocoa before adding the warm milk mixture.
• Runny coating: let the icing cool for a few minutes so it clings to the cake.
• Slow coconut coating: roll each cake soon after dipping so the coconut sticks.
• Cutting uneven pieces: mark the sponge before slicing to make pieces of a similar size.

How to store

Once set, keep the lamingtons in an airtight container for up to 2 days. The recipe does not specify a reheating method; serve them at room temperature.

Frequently asked questions