Allergy friendly lamington recipe!

Delicious gluten, dairy and egg-free recipe! The cake can be cooked prior to the day and frozen until you need to ice and serve.

INGREDIENTS

Cake
180g vanilla yoghurt (soy or coconut)
2/3 cup of rice or soy milk
1/4 cup apple puree
2 tablespoons of oil (coconut, light olive or sunflower)
1 ¼ cups of gluten-free or coconut flour
1/2 cup raw sugar
1 teaspoon vanilla essence
1 tsp baking powder
1/2 teaspoon bicarb soda
Pinch of salt
 
Chocolate icing
2 cups gluten free icing sugar or mixture
1/4 cup cocoa powder
1 tablespoon Nuttlex
1/4 cup boiling water
Dessicated coconut

METHOD
Cake

1. Preheat oven to 180 degrees celsius (160 fan forced)
2. Lightly grease and line baking tray with baking paper
3. In a bowl mix together the yoghurt, milk, apple puree, oil, sugar and vanilla essence
4. Fold in the flour, baking powder, bicarb soda and salt
5. Pour into tray
6. Bake for 15-20mins or until golden brown
7. Let cool in pan and then transfer

Icing

1. Sift icing sugar and cocoa into bowl.
2. Add Nuttlex
3. Gradually add boiling water and stir until smooth and runny.
4. Cut cake into squares.
5. Using a fork dip cake squares into the icing mixture
6. Toss coated lamington in dessicated coconut
7. Place on baking paper and let stand for 2 hours to set.
8. EAT!

 

---