Yes you read that right!  Healthy lamingtons just in time for Australia Day!  These babies have a very similar look and taste to the real thing.  You may find that the texture is a little bit denser compared to its traditional counterpart but this healthy variation gives you the chance to have your cake and eat it too!  I made 7 large lamingtons with the recipe below but because they are so dense I would probably recommend cutting them in half again so you get smaller ones (that will still be pretty big).  This recipe is dairy free, gluten free, refined sugar free, nut free and low in carbohydrates so is good for individuals with different intolerances.  It also avoids sugar highs so is a great treat for kids, diabetics and anyone wanting to avoid the inevitable energy crash that usually follows a cake indulgence.  Take these along to your Australia Day BBQ and I am sure they will be a hit.


(Makes 7 rather large or 14 medium-sized squares)

6 eggs

2 tbs honey, maple syrup or a few drops of stevia (you can add a bit more for a sweeter lamington if desired)

2 tsp vanilla extract

1/4 cup coconut oil

1/2 cup coconut flour

2 tsp gluten free baking powder

Chocolate Icing

1/2 cup cacao

1/2 cup coconut oil

2 tbs honey, maple syrup or a few drops of stevia

1 cup (or more) of shredded or desiccated coconut for rolling


  • Preheat the oven to 160 degrees C
  • Place the eggs, honey/maple syrup/stevia and vanilla in a food processor and mix for a few minutes until light and creamy (I went and made myself a coffee while this was going).  You should notice a colour change in the mixture.
  • Add in the coconut oil to the egg mixture still mixing well
  • Add the coconut flour and baking powder and mix until well combined
  • Pour mixture into a 22cm rectangular cake tin lined with baking paper
  • Bake for 35 – 40 mins or until cooked through
  • Cool for 30 mins in the tin before taking it out to allow it to cool completely
  • Cut into 14 medium sized squares (or make smaller ones)

For the chocolate icing:

  • Pour the melted coconut oil, cacao and honey/maple syrup/stevia in together
  • Whisk until well combined
  • Pour chocolate mixture into a bowl next to the bowl of coconut
  • Roll lamington squares into chocolate and then into the coconut and place on a plate to set
  • You may need to keep adding fresh coconut to the bowl as the coconut will start getting covered in chocolate
  • Top lamingtons with some extra fresh coconut and place in the fridge to set