Gluten-Free Lamingtons

My kitchen was in a terrible mess earlier on, and it was all their fault; these gluten-free lamingtons were the cause of it all. In case you are wondering what a lamington is, a lamington is a sponge cake in the shape of a cuboid, coated in a layer of traditionally chocolate icing then desiccated coconut. (Wikipedia). They are a common Aussie treat, and are sometimes served with jam and cream in between. Personally, I prefer the classic ones without jam or cream. I have been wanting to make lamingtons since 8 months ago, but making a whole tray of lamingtons for myself just seemed too excessive, so I kept putting it off. Today, I finally found an excuse to make it.

I will be meeting some of my Singaporean friends later, and I want to bring them something that is quintessentially Aussie. I thought these babies would be the perfect little treat.  In my books, the best gifts that I have received to date are gifts that are either handmade or homemade. Because of this very reason, I enjoy making homemade treats too.

Lamingtons all wrapped up!

However, whenever I try to bake, my kitchen will always end up looking like it has been hit by a cyclone. It gets worse when there is chocolate icing and desiccated coconut involved (like today). While these lamingtons may be a little (very, in my case) messy to make, they are worth every bit of the effort! Who would have thought sponge cake coated with chocolate icing and desiccated coconut would be so amazing?

Gluten-Free Lamingtons
Adapted from Food.com (sponge cake) Tried and Tested (chocolate icing) 


Ingredients
For sponge cake
1 1/2 cups GF all-purpose flour
1 tsp GF baking powder
1 tsp GF bicarbonate of soda
1 cup sugar
1/3 cup vegetable oil  (I used grapeseed oil)
1 cup water
1 tsp xanthan gum
1 tsp vanilla extract
1 tablespoon vinegar or 1 tablespoon orange juice

For chocolate icing
2 cups icing sugar
1/2 cup cocoa powder
15g dairy-free spread
3/4 cup rice milk (or your preferred milk)

2 cups desiccated coconut

Directions

1. Preheat oven to 180C/ 350F. Grease 20cmx 30cm baking tin; line base with baking paper and grease baking paper. Triple-sift flour, baking powder, bicarbonate of soda, and xanthan gum in a large mixing bowl. Add sugar to the mixture and mix well.
2. In another bowl, using an electric mixer on medium speed, beat the oil, vinegar, vanilla extract and water together for about a minute
3. Make a well in the center of the flour mixture and add in the wet mixture; beat the mixture using an electric mixer on medium speed for another 1 -2 mins.
4. Pour the mixture into the prepared tin; the mixture should be the consistency of a thick batter. Bake for 30 mins or until the cake tester comes out clean when inserted in the middle.
5. Remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes; turn out the cakes to cool completely on the wire rack.
6. Place the coconut in a medium bowl; set aside.
7. While cake is cooling, make the chocolate icing.Sift icing suar and cocoa into medium heatproof bowl; stir in dairy-free spread and rice milk. Set bowl over a saucepan filled with 2 inches of simmering water.
8. Cut cake into 16 pieces; dip each square in icing, drain off excess. Using a fork, toss squares in coconut. Place lamingtons onto wire rack to set. Enjoy!

Cook’s Note

• It is actually easier to work with day-old sponge cake. If I were to make it again, I would probably make the cake a day ahead of time.
• This cake is not as fluffy as the ones that uses egg, but was better than many other gluten-free, egg-free, dairy-free cakes that I have tried.

How do you like your lamingtons - Classic, with jam, or with jam and cream?

Do you try to keep your kitchen tidy when you bake? If so, what tips do you have to share?


For more healthier indulgent recipes, visit Slightly Indulgent Tuesday.