Kai’s Lush Lamingtons (GF, EF, DF)

Kai's Lush Lamingtons (GF, EF, DF)

Kai’s Lush Lamingtons are simply divine. They are the softest, lightest, gluten free cakes I have made. This recipe does not need any gums or methylcellulose egg replacers to ‘fluff’ it up.  This too-hard-to-resist gluten free lamington is inspired by a vegan, wheat-based recipe.

Traditionally, lamingtons are served on Australia Day (January 26), but obviously can be enjoyed any day of the year. They are a sponge cake coated in a chocolate sauce or icing and then sprinkled with shredded coconut. They may also go by the names of Coconut Bar or Cleveland Bar.

I have created two versions of this recipe – one for making in a Thermomix or similar food processor, and another using nothing but a wooden spoon and a bowl.

Let me know what you think!

 

Kai’s Lush Lamingtons (GF, EF, DF) – Thermomix or food processor method

Serves 24
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Region Oceanian
By author Juanita Sanganithy

Ingredients

Cake

  • 100g (3.5oz) Gluten free oats
  • 45g (1.6oz) White chia seeds
  • 1 pinch Himalayan rock salt
  • 180g (6.3oz) Maize flour (not starch)
  • 130g (4.6oz) Corn starch (or 165g potato starch)
  • 220g (7.8oz) Sugar
  • 1.5 teaspoons Cream of tartar
  • 1 teaspoon Bicarbonate of soda
  • 2 Apples, peeled and cored
  • 1 Vanilla bean, seeds of
  • 2 teaspoons Apple cider vinegar
  • 80g (2.8fl.oz) Coconut oil (or subtle flavoured oil)
  • 250g (250ml) Milk of choice (e.g., rice milk)

Icing

  • 600g (21.2oz) Sugar (Instead of sugar and tapioca flour, you can use 600g gluten free icing sugar.)
  • 45g (1.6oz) Tapioca flour
  • 75g (2.6oz) Cocoa powder (100% pure)
  • 150g (5.3oz) Nuttlex or dairy free margarine
  • 90g (90ml) Milk of choice (e.g., rice milk)
  • 3 cups Shredded coconut

Directions

Cake
Step 1. Preheat oven to 180ºC (fan forced). Grease two square-muffin tins (with 12 square muffins per tin).
Step 2. Add gluten free oats, chia and salt to the Thermomix (TM) bowl and mill for one minute at speed 9.
Step 3. Add maize flour, starch, sugar, cream of tartar, & bicarbonate of soda to the TM bowl. Mix for 15 seconds at speed 5. Pour this dry mixture into a separate bowl.
Step 4. Add to the TM bowl the peeled and cored apples, cut into quarters, vanilla bean seeds, vinegar, and oil and puree for 10 seconds at speed 7. Scrape down the sides of the bowl and puree for a further 20 seconds at speed 9.
Step 5. Add the milk and mix for 5 seconds at speed 5.
Step 6. Turn the TM to speed 3 and gradually add the flour mixture. Increase the speed to 5 and mix for a further 15 seconds.
Step 7. Pour into greased tins. Bake at 180ºC for 20-35min until a skewer inserted into the middle of the lamingtons comes out clean. Remove lamingtons from the oven, but keep in their tins for 15 minutes before turning out on a wire rack. Ice when cool.
Icing
Step 8. Add the sugar to the thermomix bowl and mill for 40 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6. (Skip this step if using packet gluten free icing sugar). Pour into a separate bowl
Step 9. Add the margarine to the thermomix bowl and melt for one minute or more at 70ºC on speed 2.
Step 10. Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 11. Continue at speed 5 and gradually add the sugar (and tapioca) and cocoa until well combined (around 5 seconds). If the mixture is not runny, heat for further minute at 70ºC.
Step 12. Pour the icing into a bowl. Place this bowl into a larger bowl containing some boiling water. This will keep the icing runny while the lamingtons are iced. Put the shredded coconut into another bowl.
Step 13. Dip the cool lamington squares into the chocolate icing mixture and turn with forks to completely cover them. Use a skewer inserted into the middle of the lamington to lift it out. Allow excess icing to drip off before placing the lamington carefully into the shredded coconut. With clean forks carefully turn the lamington before using the skewer to lift it out and onto a wire rack. Once all lamingtons have been iced, place them in the fridge for 15 minutes for the icing to set.
Step 14. Devour :)

 

Kai’s Lush Lamingtons (GF, EF, DF) – Hand mix method

Serves 24
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Region Oceanian
By author Juanita Sanganithy
It is hard to believe Kai's Lush Lamingtons are gluten free, egg free, and dairy free. Wow! These moist, light, delicious little cakes are traditionally served on Australia day, but can be enjoyed any day of the year. Grab a cuppa, sit back and devour these Lush Lamingtons.

Ingredients

Cake

  • 180g (6.3oz) Maize flour (not starch)
  • 130g (4.6oz) Corn starch (or 165g/5.8oz potato starch)
  • 100g (3.5oz) Gluten free oat flour
  • 45g (1.6oz) Chia seed flour/ Ground chia seed
  • 220g (7.8oz) Sugar (e.g. fine coconut sugar, raw sugar or white sugar)
  • 1 pinch Salt
  • 1.5 teaspoons Cream of tartar
  • 1 teaspoon Bicarbonate of soda
  • 1 cup Apple sauce or pureed apple
  • 1 Vanilla bean, seeds of
  • 2 teaspoons Apple cider vinegar
  • 80g (2.8fl.oz) Coconut oil (or other subtle flavoured oil)
  • 250ml Milk of choice (e.g., rice milk)

Icing

  • 600g (21.2oz) Gluten free icing sugar
  • 75g (2.6oz) Cocoa powder (100% pure)
  • 150g (5.3oz) Nuttlex or dairy free margarine
  • 90ml Milk of choice (e.g., rice milk)
  • 3 cups Shredded coconut

Directions

Cake
Step 1. Preheat oven to 180ºC (fan forced). Grease two square-muffin tins (with 12 square muffins per tin).
Step 2. Mix maize flour, corn starch, gluten free oat flour, chia flour, sugar, salt, cream of tartar, & bicarbonate of soda in a bowl.
Step 3. In a separate bowl mix the apple, vanilla bean seeds, vinegar, oil and milk until well combined.
Step 4. Gradually add the flour mixture to the wet ingredients, stirring until well combined.
Step 5. Pour into greased tins. Bake at 180ºC for 20-35min until a skewer inserted into the middle of the lamingtons comes out clean. Remove lamingtons from the oven, but keep in their tins for 15 minutes before turning out on a wire rack. Ice when cool.
Icing
Step 6. Melt the margarine in the oven or over a stove top. Add the milk and stir.
Step 7. Remove from the heat and add the icing sugar and cocoa powder and mix thoroughly.
Step 8. Pour the icing into a bowl. Place this bowl into a larger bowl containing some boiling water. This will keep the icing runny while the lamingtons are iced. Put the shredded coconut into another bowl.
Step 9. Dip the cool lamington squares into the chocolate icing mixture and turn with forks to completely cover them. Use a skewer inserted into the middle of the lamington to lift it out. Allow excess icing to drip off before placing the lamington carefully into the shredded coconut. With clean forks carefully turn the lamington before using the skewer to lift it out and onto a wire rack. Once all lamingtons have been iced, place them in the fridge for 15 minutes for the icing to set.
Step 10. Devour :)

 

April 27, 2014 Permalink
Categories: Recipes Tags: , , , , , , , , ,

2 Responses to Kai’s Lush Lamingtons (GF, EF, DF)

  1. What beautiful photos! Does the chia seed make the cake crunchy? They look divine! My scale just broke, so I need to buy a new one to try this recipe. I live in the US so I often use a scale to keep in line with great cooks like you, who live overseas.

  2. Juanita says:

    Hi Caroline, Thank you for your feedback. If you can make flour from chia in a food processor or even a coffee grinder, or source chia flour from online health stores, then there will be no chia ‘crunch’ when used this way in baking. Chia is my magic egg replacer :) I also should update my recipes with US measures – wonder if my recipe plugin can accommodate that?
    By the way, I also find your site informative and your posts are beautifully written. I am now a follower on FB and Twitter :)

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