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–+ servings
A stack of gluten-free Lamingtons

Gluten-Free Lamingtons

Stefani Weiss
These Gluten-Free Lamingtons are spongy, soft, buttery, jam-infused, flavorful, perfectly sweetened and so delicious!
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine Australian, Gluten-Free, Low FODMAP, Vegetarian
Servings 15

Ingredients
  

For the Cake Sponge

  • 125 g unsalted butter(softened) (½ cup)
  • 180 g sugar (1 cup)
  • ½ teaspoon pure vanilla extract
  • 3 eggs
  • 250 g gluten-free flour (1 ¾ cups)
  • 3 teaspoon baking powder
  • 120 ml lactose-free milk (or dairy free) (½ cup)

Low FODMAP Jam or Spread (link of recipe in the instructions)

For the Icing

  • 480 g Icing sugar (4 cups)
  • 20 g cocoa powder (⅓ cup)
  • 15 g unsalted butter 1 tablespoon
  • 140 ml lactose-free milk (½ cup)

Coating

  • 100 g  desiccated coconut

Instructions
 

To make the cake sponge

  • Preheat oven to 180C/350F (or fan forced 160C/320F).
  • Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
  • In a large mixing bowl, whisk together flour and baking bowder.
  • In a separate mixing bowl, combine butter, vanilla and sugar and beat with an electric hand mixer until pale and fluffy.
  • Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
  • Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
  • Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  • Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack (leave the baking paper attached). 
  • Cut cake in half horizontally, then each half into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours or leave it in the fridge overnight

To make the jam/spread

To 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 has melted. Add to the icing sugar and cocoa powder and stir until smooth. Leave to cool for a few minutes.
  • Place coconut in a shallow bowl or pan with a largish surface area.
  • Take the sponge out from the fridge or freezer, spread jam on one side and sandwich with another piece of cake.
  • Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
  • Repeat with remaining sponges. Leave for 1-2 hours or until set.The finished lamingtons will keep in an airtight container for up to 2 days.
Keyword Gluten-Free Lamingtons